Sheet-Pan Dip

Name: Sheet-Pan Dip
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 48 servings
Ingredients: 2 cans (16.3 ounces each) large refrigerated buttermilk biscuits, quartered; 1-1/2 cups Spinach Dip; 1-1/2 cups Buffalo Chicken Dip; 1-1/2 cups Hot Pizza Dip; 1-1/2 cups Baked Onion Dip; 1/2 cup butter, melted

Total Time Prep: 25 min. Bake: 30 min.

Yield 48 servings

Test Kitchen Approved

Four dips, divided by bite-sized biscuit balls—this sheet-pan dip bakes them all together into one party centerpiece.

Ingredients

2 cans (16.3 ounces each) large refrigerated buttermilk biscuits, quartered
1-1/2 cups Spinach Dip
1-1/2 cups Buffalo Chicken Dip
1-1/2 cups Hot Pizza Dip
1-1/2 cups Baked Onion Dip
1/2 cup butter, melted

Directions

Preheat oven to 350°. Prepare dips as directed up to baking stage.
Roll each biscuit quarter into a ball. Grease a 15x10x1-in. baking pan. Line biscuits around the edge of the pan. Form a cross with the remaining biscuits, forming four quadrants. Fill each quadrant with a prepared dip. Brush melted butter over biscuits.
Bake, uncovered, until biscuits are golden brown and dips are bubbly, 30-35 minutes. Serve immediately.

Nutrition Facts

1 serving: 163 calories, 13g fat (5g saturated fat), 20mg cholesterol, 420mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 3g protein.

This sheet-pan recipe gives you a way to serve four hot dips on one tray! Balls of biscuit dough keep the dips separate and and also serve as yummy, buttery dippers. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator