Easy Pizza Dip
Easy Pizza Dip might be just the hor d'oeuvre you are searching for. This gluten free, primal, fodmap friendly, and ketogenic recipe serves 6 and costs $1.41 per serving. One serving contains 313 calories, 16g of protein, and 26g of fat. A mixture of cream cheese, eat by the spoonful, pepperoni, and a handful of other ingredients are all it takes to make this recipe so delicious. 38 people were glad they tried this recipe. It is a reasonably priced recipe for fans of Mediterranean food. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Averie Cooks. Overall, this recipe earns a rather bad spoonacular score of 32%. Similar recipes are Easy Hot Pizza Dip, California Pizza Kitchen BBQ Chicken Pizza Dip, and Artichoke Dip – this tangy dip is hard to beat, but it is easy to make.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
8 ounces brick-style cream cheese, very well-softened (lite is okay)
1 1/2 cups grated mozzarella cheese, divided (3/4 cup + 3/4 cup)
1 cup finely grated parmesan cheese, divided (1/2 cup + 1/2 cup)
about 15 pepperoni slices, or as needed to cover surface of pie dish
1 heaping cup pizza sauce (or your favorite marinara or red sauce)
Serving Suggestions - toasted French bread or baugettes, breadsticks, garlic toasts, pita chips, bagel chips, crackers, or eat by the spoonful
Equipment:
butter knife
pie form
spatula
oven
Cooking instruction summary:
Preheat oven to 375F. Spray a 9-inch pie dish (I used a glass Pyrex) with cooking spray. Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It'll slide around a bit and it doesn't have to be perfect, but it'sso much easierif your cream cheese is very well-softened. Evenly sprinkle 3/4 cup mozzarella over cream cheese. Evenly sprinkle 1/2 cup parmesan. Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knifeto evenly disperse. Evenly sprinkle 3/4 cup mozzarella oversauce. Evenly sprinkle 1/2 cup parmesan. Evenly top with pepperoni slices. Bake for about 20 to 25minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that's a consideration for you.
Step by step:
1. Preheat oven to 375F. Spray a 9-inch pie dish (I used a glass Pyrex) with cooking spray. Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It'll slide around a bit and it doesn't have to be perfect, but it'sso much easierif your cream cheese is very well-softened. Evenly sprinkle 3/4 cup mozzarella over cream cheese. Evenly sprinkle 1/2 cup parmesan. Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knifeto evenly disperse. Evenly sprinkle 3/4 cup mozzarella oversauce. Evenly sprinkle 1/2 cup parmesan. Evenly top with pepperoni slices.
2. Bake for about 20 to 25minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that's a consideration for you.
Nutrition Information:
covered percent of daily need
