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Spinach Dip with Dill Bread

April 3, 2013

I decided to turn my apartment warming into a pre-Saint Patrick’s shindig. This spinach-rich dip and dill biscuit bread were a great combination, plus it is easy to put together. If you wanted to vary the recipe a bit, consider trying Greek yogurt instead of the sour cream. You could also add a little bit of hot sauce for some kick!

20130315 Spinach Dip

You will need:

  • 16 oz low-fat sour cream
  • 10 oz (1 package) frozen chopped spinach, thawed with the excess water squeezed out
  • 3/4 c scallions, chopped
  • 8 oz (1 can) water chestnuts, drained and rinsed and chopped
  • 1 packet ranch dressing mix
  • 1/4 c Parmesan cheese, grated (scant)
  • 1/4 c cheddar cheese, grated (scant)
  • 1/4 c butter, melted
  • 3/4 t dill weed
  • 1/4 t garlic powder
  • 1/4 t mustard powder
  • Salt and pepper
  • 2 containers (~7 oz each) refrigerated biscuits

20130315 Dill Bread

Then you will…

  1. Combine the sour cream, spinach, scallions, water chestnuts,and ranch dressing mix in a medium bowl. Mix well. Cover a refrigerate at least one hour before serving.
  2. Preheat your oven to 375 degrees.
  3. In a small bowl, mix together the cheeses with the butter, dill, garlic powder, and mustard.
  4. Cut each biscuit in half. Lay half of the pieces in an ungreased Bundt pan.
  5. Top with half of the cheese mixture and sprinkle with salt and pepper, to taste.
  6. Repeat with remaining biscuits and filling.
  7. Bake 20-25 minutes until golden brown.
  8. Let cool for 2-5 minutes in the pan before inverting onto a plate.
  9. Best when served warm with the cold spinach dip!
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One comment

  1. Love the idea of the dill biscuit bread!



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