Try a make-ahead appetizer or snack with fresh-baked biscuits, and a veggie-packed topping.
Total Appetizers: 30
2 teaspoons cornmeal
1 Container (8 oz) spinach dip
1/2 cup shredded carrots (many markets have these already shredded in produce)
1/2 cup finely chopped red bell pepper
4 medium green onions, chopped (1/4 cup)
Heat oven to 400F.
Separate dough into 10 biscuits; separate each into 3 layers. Arrange biscuit rounds on 2 ungreased cookie sheets. Sprinkle rounds with cornmeal.
Bake 7 to 11 minutes or until golden brown, switching position of cookie sheets halfway through baking. Remove from cookie sheets; place on cooling rack. Cool completely, about 15 minutes.
***Spread each baked biscuit roundd with 1 1/2 teaspoons spinach dip. Sprinkle each evenly with carrots, bell pepper and onions.
***Cover; refrigerate at least 1 hour until serving time. Can be made the day before and kept in frig, covered in plastic wrap.