Chili Cheese Dip with Biscuit Dippers
Try this Chili Cheese Dip with Biscuit Dippers recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 tablespoon melted butter
- 1 packet taco seasoning
- 2 cups shredded cheddar
- 1 can biscuits
- 1 pound ground sirloin beef
- one 16-ounce jar salsa (i use medium heat)
- 4 ounces cream cheese cut into cubes
- garlic salt as needed
- 2 tablespoons thinly sliced scallions
- Carbohydrate 4.67184764864607 g
- Cholesterol 60.6247376920957 mg
- Fat 20.0074383498518 g
- Fiber 1.199204951334 g
- Protein 7.96374295890595 g
- Saturated Fat 12.3613049951429 g
- Serving Size 1 1 to 10 serving (118g)
- Sodium 777.298297343327 mg
- Sugar 3.47264269731207 g
- Trans Fat 1.58262808706971 g
- Calories 230 calories
Preheat the oven to 350 degrees F. In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat. Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits. Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot.
