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This Chocolate Hazelnut Churro Dip is the perfect dessert for Cinco de Mayo or your next fiesta!
Chocolate Hazelnut Churro Dip
If you're looking for the perfect dessert for your next Cinco de Mayo gathering, this Chocolate Hazelnut Churro Dip is absolutely heavenly. This dish features the sweet cinnamon-sugar combo everyone loves in a Churro, but uses regular old biscuits so you're not having to make any homemade dough or fry a thing!
Plus, this churro dip is SO stinkin' easy to throw together – you'll be amazed at just how much reward there is for so little work! Whip up this dip as an appetizer for a fiesta, or even surprise your family with a special dessert on a plain ole' Taco Tuesday.
Here's how to make this tasty treat!
🌵 Menu Planning Note: This Churro Dip is from the Cinco de Mayo menu in our Celebration Series!
Ingredients for Churro Dip
- Grands refrigerated biscuits
- Melted butter
- Cinnamon sugar (make your own using the ratio of 1/2 cup sugar to 2 tablespoons cinnamon)
- Chocolate hazelnut spread
- *Optional – give it a little sweet & spicy kick and add a dash of cayenne pepper
How to Make Chocolate Hazelnut Churro Dip
Start by setting your oven to 350° and greasing a 10″ cast iron or oven-safe skillet.
Then, cut each biscuit into fourths (I used sharp kitchen shears for this) and roll into balls. Coat each dough ball in butter and cinnamon sugar. Next, place each biscuit piece in the skillet, forming a ring around and working inward, ensuring the dough balls touch.
If you're using the cayenne pepper, stir 1/8 teaspoon into the hazelnut dip. (Note: this is totally up to your family's preference but it does take the flavor up a notch!) Spoon then entire jar of hazelnut spread into the center of the biscuits and smooth.
Bake until the biscuits are golden and cooked, about 25 minutes.
Let stand about 10 minutes before serving warm. You can use a spoon and small plates but I found that my family couldn't get enough and just sat around the skillet and dipped!
Chocolate Hazelnut Churro Dip
Ingredients
- 8-cpunt can Grands refrigerated biscuits
- 4 tbsp butter, melted
- 1 ½ cups cinnamon-sugar
- 13 oz jar chocolate hazelnut spread
- ⅛ tsp cayenne pepper, optional
Instructions
- Preheat oven to 350℉. Coat an oven-safe 10-inch skillet with cooking spray.
- Cut each biscuit into fourths, and roll into balls. Coat each ball in melted butter, followed by rolling in cinnamon-sugar. Place each biscuit piece around the perimeter of the skillet to form a ring. The biscuit pieces should touch.
- Stir cayenne pepper, if using, into the chocolate hazelnut spread. Spoon the entire jar of chocolate hazelnut spread into the center of the biscuits. Bake until biscuits are golden and cooked through, about 25 minutes.
- Let stand 10 minutes before serving. Serve warm.
Nutrition
What to Make for Cinco de Mayo
Want to have a delicious fiesta for Cinco de Mayo but not sure what to make? We've got you covered!
Grab our entire Tex-Mex Fiesta Menu Plan FREE (including a grocery list!) and you are all set. This menu plan features appetizers, main courses, sides, and an additional Mexican-inspired dessert – Sopapilla Cheesecake!
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