Sheet Pan 4-Way Party Dip
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Sheet Pan 4-Way Party Dip
Why serve one dip when you can offer four dips in one crowd-pleasing share and tear platter? This all-in-one sheet pan appetizer is perfect for game day or your next dinner party.
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30 min
Prep Time
1 hr
Total Time
Ingredients
1 12 to 2 cups Crab Rangoon Dip
1 12 to 2 cups Cheesy Pickle Dip
1 12 to 2 cups French Onion Dip
1 12 to 2 cups Chipotle Cheddar Dip
2 (16-ounce) cans (16 total) refrigerated large biscuits
14 cup plus 1 tablespoon Land O Lakes® Garlic & Herb Butter Spread, melted, divided
How to make
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STEP 1
Prepare dips and their garnishes as directed up to baking stage. Cover; refrigerate.
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STEP 2
Heat oven to 350°F. Coat half-sheet pan (18x13") with nonstick cooking spray.
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STEP 3
Cut each biscuit into four pieces, then gently roll each piece into a ball. Place 12-13 balls along long edge of sheet pan; repeat on opposite side. Place 10 balls along each short side of pan, keeping them close together. Form “cross” with remaining dough down center of pan to create four equal rectangular spaces.
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STEP 4
Place separate dip in each space; sprinkle with cheeses, if any, as directed in dip recipes. Brush 1/4 cup melted Garlic & Herb Butter Spread over dough balls. Bake 28-33 minutes or until dough is deep golden brown and dips are hot and lightly bubbling around edges. Remove from oven; let rest 5 minutes. Garnish as directed in recipe. Brush with remaining butter spread just before serving.
Tip #1
If using another recipe or a prepared dip, use about 1 1/2 cups of dip per well.
Tip #2
For quick day-of prep, make dips a day ahead. Bake and garnish day of.
Tip #3
Cold dips may not perfectly fill spaces between rolls. That’s ok! Using a spatula, press them into shape as best you can. Dips will spread to fill the gaps during baking.
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
