Veggie Dip Biscuits

Veggie Dip Biscuits.jpg

BEHOLD, any germaphobes dream! Here is a super simple and relatively healthy appetizer that prevents “double-dippers” from striking at your next party. All the wonderful flavors of a fresh vegetable tray, but single-serving and portable!


  • 3 (16.3 oz.) cans buttermilk biscuits
  • 8 oz. tub ranch vegetable dip (the thick kind)
  • 1/2 c. shredded matchstick carrots
  • 1/2 head broccoli florets, small pieces
  • 1/2 head cauliflower florets, small pieces
  • 1/2 green or red bell pepper, diced
  • 2 stalks green onion, diced


  1. Bake the biscuits according to the package directions. Allow to cool completely on a rack before decorating.
  2. Use a butter knife to spread about 1 Tbsp. worth of dip onto each biscuit.
  3. Arrange the vegetable pieces on top of the biscuits anyway that you prefer.
  4. Serve immediately or chill until ready to be served.

Yields 24 servings.

Possible Revision: As I sit here enjoying one of these biscuits, I have considered the possibility of spitting the biscuits in half  to make them go further and produce more.

Eat, Bork, & Be Merry!

~ Kate


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