Baked Biscuit Wreath Chili-Cheese Dip


  • 1 can refrigerated biscuits (such as Pillsbury)
  • Olive oil, for brushing biscuits
  • 8 oz. cream cheese
  • 1 (15 oz.) can of chili (I used Amy’s)
  • 1 c. shredded Cheddar cheese
  • 2 scallions, thinly-sliced


  1. Preheat oven to 350 degrees F. Halve biscuits and flatten each one out and then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive.
  2. In a large bowl, combine cream cheese, canned chili and most of the cheddar cheese, and mix until combined.
  3. Spoon dip into center of skillet. Top with remaining cheddar cheese.
  4. Bake until warmed through, bubbly, and golden, 25 to 30 minutes. Top with chopped scallions. Serve hot.

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