Recipe by Dayna Dumas
"All your favorite pizza ingredients in a hot dip made in the microwave. Serve with sliced French baguette bread."
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1 (8 ounce) package
cream cheese, softened
shredded mozzarella cheese
grated Parmesan cheese
chopped green bell pepper
pepperoni sausage, chopped
sliced black olives
Only one problem with this recipe! When guests begin a civilized cocktail hour, and discover this dip----they don't stop eating it! Appetizers are supposed to whet the desire of things to come, but this particular one, makes people want to forget the dinner, and just keep devouring this DELICIOUS warm dip. Thank you Dayna for sharing. After the first time I made this dip, I did add one extra step, that I think makes a noticeable difference. Before placing the Pepperoni on top of the mixture, I render out a lot of the orange (not too pretty) colored fat, by microwaving the Pepperoni, separately, for a bit on a paper towel, and then I place it onto the casserole. If I can't keep the "vultures" at bay, I may end up serving this as an entree!
The two stars are for flavor and appearance only. This really isn't a dip at all, more like a spread. It was difficult to serve, it was too thick, the cream cheese layer very heavy and the cheese on the top kept hardening and made it impossible to dip french bread slices and even broke the bagel chips. I put out a small knife to spread with but even then, you would get just big blobs of rubbery cheese. I did not use low fat cheese, I know that sometimes causes problems like this, but I went for the full fat varieties. Maybe if I kept this on a hot plate it might have worked better....
Don't give up on this dip! When I was putting up the leftovers from the Super Bowl, I was surprised that no one ate much of this dip. It didn't taste much like pizza. I even added the spices to the cream cheese the day before. Well, I hated to waste the appetizer so I gave it another chance the next day and it was FABULOUS. Perhaps it needed 48 hours rest time or perhaps it needed to be baked first and then refrigerated for a day. All I can say is that after being heated the next day for the second time, it was a totally different dip. I served it with baguette slices but that wasn't the way to go. The saltiness of tortilla chips made a big difference. I think if you toasted the baguettes with olive oil and garlic salt as mentioned by a previous poster, that would work as well. The cooling of the dip was a bit of a problem. I think next time I'll add a bit of milk to the cream cheese to soften it. Bon appetit.
Don't ya just love watching peoples faces when they see something a pretty and interesting looking on the table? I must mention two of our best friends, Tony and RoseAnne and their kids, Gina and Andrea. They're obviously Italian and I just knew they'd love this dish. Ro, being very dramatic, looked at the plate and wanted to take a pic of it! She's a pip! Needless to say, this dip FLEW off the dish within no time! I took "Laura from Al's" advice and made this two days before. At times flavors really do need to get acquainted. I also added not only pepperoni to the topping, but regular Italian sausage and some onion too. I used my jar of Italian seasonings in addition to my regular garlic and onion powders. A thin chip won't work very well with this. Use something thicker like those mini seasoned bagel chips. Excellent Dayna!
Hot Pizza Dip
I love this dip,the only thing I did different was to bake it in the oven for 10 to 15 minutes at 350*Will make this often,because my grandaughters loved it.
My guests devoured this dip in less than five minutes. Next time I'll make two. I mixed the cream cheese and herbs the night before and baked at 350 for 30 mintues. This recipes is fabulous and so easy.
If you're a pizza person this is the dip for you. I omitted the olives since I dont care for them and pretty much used all the pepperonis that came in the standard sized package. I sprayed some PAM on vienna loaves and toasted them. I recommmend having this ready about 20 min before serving since the dish is really really hot and not manageable to spoon onto the bread. I've already made it twice! Also make a day ahead of time so the cream cheese sets with the spices and then bake on day two!
I made this for Superbowl and this was a hit! My changes: I added 1 tsp dry italian dressing seasoning in addition to the seasonings called for, I left out the peppers and olives, and I used 6 oz of pepperoni instead of 2. I baked it for 25 min at 350. This is one that will stay in my recipe box as a favorite. Thanks!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Pizza Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 86
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