Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Baked Biscuit Wreath Dip (Cheesy, Festive & Crowd-Pleasing Appetizer)

Sarah Smith
Nov 2, 2025
3 min read

Updated: Dec 25, 2025

a cheesy dip in the middle of a wreath of bread on a ceramic plate sitting on a wood table

If you’re looking for an appetizer that’s as fun to serve as it is to eat, this Baked Biscuit Wreath Dip is it! Soft, golden biscuit bites surround a bubbling, cheesy dip — all baked together into a beautiful, pull-apart wreath that’s perfect for sharing.

It’s warm, creamy, and full of holiday cheer — ideal for Christmas parties, family dinners, or cozy game nights by the fire. This pull-apart biscuit dip pairs beautifully with crab rangoon dip or crack dip. You can also serve it next to cheesy potato casserole for a hearty party dish.

Recipe Card

Servings: 8–10 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ingredients

For the Wreath:

1 can refrigerated biscuit dough (16 oz)
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley

For the Dip:

8 oz cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (10 oz) box frozen chopped spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
2 cloves garlic, minced
Salt and pepper to taste

Instructions

Preheat Oven: Preheat oven to 375°F. Line a large baking sheet or oven-safe skillet with parchment paper.
Shape the Wreath: Cut each biscuit in half and roll into balls. Arrange them in a ring around the edge of the pan to form a wreath shape, leaving space in the center for the dip.
Prepare the Dip: In a mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, spinach, artichokes, and garlic. Season with salt and pepper.
Assemble: Spoon the dip into the center of the wreath. Brush biscuit tops with melted butter and sprinkle with garlic powder and parsley.
Bake: Bake for 25–30 minutes, until biscuits are golden brown and the dip is hot and bubbly.
Serve: Garnish with extra parsley or a few cherry tomatoes for a festive touch. Serve warm and enjoy — just pull off a biscuit and dip!

Tips for the Best Wreath Dip

Use crescent roll dough if you prefer a lighter texture.
Drain the spinach well to prevent extra moisture in the dip.
Add shredded rotisserie chicken or bacon bits for extra flavor.
This recipe can be baked in a cast-iron skillet for a rustic, cozy presentation.
Reheat leftovers in the oven for 10 minutes at 350°F to keep biscuits crisp.

Final Thoughts

This Baked Biscuit Wreath Dip is the ultimate holiday appetizer — beautiful, cheesy, and guaranteed to disappear fast. It’s easy to make but looks like something straight out of a Christmas cookbook.

Perfect for parties, potlucks, or cozy nights at home, this wreath will bring everyone together around the table.

FAQ

Q: Can I use canned biscuit dough for this recipe? Yes — refrigerated biscuit dough works perfectly and bakes up golden and fluffy.

Q: What dips pair best with a biscuit wreath? Warm marinara, spinach artichoke dip, ranch, cheese dip, and garlic butter are great choices.

Q: Can I make the biscuit wreath ahead? You can assemble it a few hours ahead, but bake it right before serving so it stays soft and warm.

Q: Can I add cheese or herbs to the biscuits? Absolutely — shredded cheese, garlic powder, Italian seasoning, or fresh herbs add great flavor.

Q: How long does the biscuit wreath stay fresh? Best enjoyed warm within an hour of baking, but leftovers can be reheated in the oven.