Wednesday, November 14, 2012

Pizza dip with Mini Garlic Breads

 "I found this recipe on pinterest.  It came from the Noble and they got it from the Slow Roasted Italian
 blog.  I did not add bacon to the top, but I will next time.  This was great.  I served it with a French baguette cut in small slices roasted with melted garlic butter."


8 ounces cream cheese, room temperature
1/2 cup sour cream
8 ounces shredded Italian cheese blend, divided
14.5 ounce can diced tomatoes
1 Tablespoon Italian seasoning
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
9-12 slices of pepperoni (I used enough to cover the top)
4 slices of cooked bacon, chopped


Preheat oven to 350o.
In a blender or a food processor combine tomatoes, Italian seasoning, garlic powder, onion powder, salt and pepper.  Blend until pureed. Set aside.
In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded Italian cheese.  Mix until well combined.  Spread cream cheese mixture in an even layer over baking dish (8 x 8 or a pie plate).  Pour blended sauce over cream cheese mixture and evenly distribute with spatula.
Sprinkle remaining shredded cheese over pizza sauce.  Top pizza dip with pepperoni and bacon.  Bake for 20-25 minutes, until cheese is browned and bubbling.

*I also turned the broiler on for an additional three-five minutes to brown the cheese and crisp up the pepperoni

~Timesaver...instead of pureeing the tomatoes, just use canned tomato sauce and mix the seasonings in with a spoon.  Or if you are really in a hurry, just use already made pizza sauce.

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