I’ll never forget the first time I made these Garlic Parmesan Knots with Marinara Dip for a last-minute gathering at my house. My cousin called saying she was stopping by with friends, and I panicked – until I remembered that can of biscuit dough in my fridge. Twenty minutes later, I had a tray of golden, garlicky knots that disappeared faster than I could refill the marinara dip! That’s the magic of this recipe – it turns simple ingredients into something special with almost no effort. Now these buttery, cheesy knots are my go-to whenever I need a crowd-pleaser that looks like I spent hours in the kitchen.
Table of Contents
Why You’ll Love These Garlic Parmesan Knots with Marinara Dip
Trust me, once you try this recipe, you’ll understand why I make it at least twice a month! Here’s what makes these knots so special:
- Ridiculously easy – Uses that trusty can of biscuit dough we all have in the fridge
- Ready in 20 minutes – From pantry to party platter faster than ordering takeout
- Crowd favorite – I’ve never seen a tray last more than 10 minutes at any gathering
- Customizable – Add extra garlic (I always do) or red pepper flakes to make them your own
- That smell – Your kitchen will smell like an Italian bakery when these golden knots come out of the oven
Ingredients for Garlic Parmesan Knots with Marinara Dip
Here’s everything you’ll need to make these irresistible knots – I bet you’ve got most of this in your kitchen right now! The magic happens when these simple ingredients come together:
- 1 can (16 oz) refrigerated biscuit dough – The shortcut that makes this recipe so quick (I like the flaky layers kind)
- 1/4 cup (4 tbsp) unsalted butter, melted – Use the real stuff, trust me
- 2 cloves garlic, minced – Fresh is best here, but 1 tsp jarred works in a pinch
- 2 tbsp grated Parmesan cheese – The powdery kind mixes perfectly with the butter
- 1 tsp dried parsley – Or fresh if you’re feeling fancy
- 1/2 cup marinara sauce – Your favorite jarred brand or homemade
That’s it! See why I call this my emergency appetizer recipe? Now let’s turn these basics into golden, garlicky perfection.
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Garlic Parmesan Knots with Marinara Dip – Irresistible!
- Total Time: 22 mins
- Yield: 12 knots
- Diet: Vegetarian
Description
Garlic Parmesan Knots with Marinara Dip are soft, buttery bread knots coated in garlic and Parmesan, served with a tangy marinara dip. Perfect as an appetizer or snack.
Ingredients
- 1 can refrigerated biscuit dough
- 1/4 cup melted butter
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 cup marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cut each biscuit into thirds and roll into ropes.
- Tie each rope into a knot and place on a baking sheet.
- Mix melted butter, garlic, and parsley in a bowl.
- Brush the knots with the butter mixture.
- Sprinkle with Parmesan cheese.
- Bake for 10-12 minutes until golden.
- Heat marinara sauce in a small saucepan.
- Serve warm knots with marinara dip.
Notes
- Use fresh garlic for best flavor.
- Add red pepper flakes for a spicy kick.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
How to Make Garlic Parmesan Knots with Marinara Dip
Okay, let’s turn that can of biscuit dough into golden, garlicky magic! I’ve made these so many times I could probably do it in my sleep, but follow these steps carefully the first time – it’s foolproof.
Preparing the Dough
First, pop open that biscuit can (the best sound ever, right?). Lay the biscuits on a clean surface and cut each one into thirds. Roll each piece between your palms to make little ropes about 4 inches long – don’t stress about perfection here. Now the fun part: tie each rope into a loose knot and place them about an inch apart on an ungreased baking sheet. Pro tip: make them roughly the same size so they bake evenly!
Mixing the Garlic Butter
While your oven preheats to 375°F, melt the butter in a small bowl. Here’s where the flavor magic happens – stir in the minced garlic (fresh is best – it makes ALL the difference) and dried parsley. The smell alone will have your mouth watering! Give it a quick taste – want more garlic? Add another clove! I usually do.
Baking and Serving
Now brush those knots generously with your garlic butter mixture – get in all the nooks and crannies! Sprinkle with Parmesan (don’t be shy), then bake for 10-12 minutes until golden brown. Meanwhile, heat your marinara in a small saucepan. When the knots come out, serve them piping hot with the warm marinara for dipping. Leftovers? Just pop them in a 350°F oven for 5 minutes to crisp them back up – though I doubt you’ll have any!
These golden, garlicky knots are the ultimate comfort food to serve with a side of marinara. For another cheesy Italian-inspired bite, check out these Eggplant Parmesan Stacks that bring layers of flavor in every forkful.
Tips for Perfect Garlic Parmesan Knots
After making these knots more times than I can count, here are my can’t-miss tips for garlicky perfection:
- Grate your own Parmesan if you have it – the fresh stuff melts into the butter so much better than the pre-grated kind
- Don’t skip the parsley – it’s not just for color! That little bit of herbiness balances the rich garlic butter
- Watch closely after 10 minutes – oven temps vary, and these go from golden to overdone FAST
- For spicy lovers, add a pinch of red pepper flakes to the garlic butter – my brother insists on this every time!
Variations for Garlic Parmesan Knots
The beauty of this recipe? You can tweak it a million ways to match your mood! Here are my favorite simple twists:
- Herb lover’s dream – Mix in 1/2 tsp each of dried oregano and basil with the parsley
- Creamy alternative – Swap marinara for warm Alfredo sauce (my guilty pleasure)
- Extra cheesy – Sprinkle mozzarella on top before baking for melty goodness
- Everything bagel style – Top with everything bagel seasoning after buttering
See why this recipe never gets old? The possibilities are endless!
Storage and Reheating Instructions
If by some miracle you have leftovers (it’s happened maybe twice in my life), here’s how to keep them tasty. Let the knots cool completely, then tuck them into an airtight container – they’ll stay fresh for about 2 days this way. When you’re ready to enjoy them again, skip the microwave! Instead, pop them on a baking sheet in a 350°F oven for 5 minutes. This brings back that perfect crispness better than any microwave ever could. The marinara dip? Just heat that up separately in a small saucepan while the knots crisp up.
Nutritional Information
Just a heads up – these nutritional values are estimates and will vary based on your exact ingredients and serving sizes. But here’s the breakdown per serving (about 2 knots):
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g
Remember, these garlic parmesan knots are meant to be enjoyed as an indulgent appetizer – everything in moderation, right? Unless you’re at my house, where moderation goes out the window when these come out of the oven!
Want even more ideas to impress your guests? Browse our Pinterest boards for trending recipes that everyone will rave about.
FAQ About Garlic Parmesan Knots with Marinara Dip
I get so many questions about these garlic Parmesan knots – here are the answers to the ones that pop up most often at my dinner parties!
Can I use homemade dough instead of canned biscuits?
Absolutely! My aunt swears by her homemade pizza dough for these knots – just roll it out and cut into strips. The texture will be slightly different (a bit chewier), but just as delicious. Start checking them at 8 minutes since homemade dough bakes faster.
How do I keep my knots from drying out?
The secret’s in the butter bath! Make sure each knot gets thoroughly coated before baking. If I’m making them ahead, I’ll brush them with extra garlic butter right after they come out of the oven too – keeps them moist for hours.
Can I make these ahead and reheat?
You bet! I often prep them up to the baking stage, then cover and refrigerate for 2-3 hours. Just add 1-2 extra minutes to the bake time since they’re going in cold. They also freeze beautifully before baking – just add frozen knots directly to a hot oven.
What’s the best marinara for dipping?
I’ve tried them all, and honestly? Your favorite jarred brand works great in a pinch. If I have time, I’ll doctor it up with extra garlic and a pinch of sugar to balance the acidity. My nonna’s homemade sauce is the dream, but we can’t all be Italian grandmothers!
Share Your Garlic Parmesan Knots Experience
Did you make these garlic Parmesan knots? I’d love to hear how they turned out! Snap a pic of your golden-brown knots or tell me about your favorite twist on the recipe in the comments. Nothing makes me happier than seeing these little knots bringing people together, just like they do in my kitchen!