Well just about everyone loves " Pizza ! " And those that love Pizza will always also enjoy " Pizza Dip ! " You can serve it warm with sliced italian or french bread, Garlic Bread, or any type of chip. You can also personalize it a little to include your favorite type of Pizza Topping to boot !
I originally found this recipe on the internet ... But it really needed some help ... So I modified it quite a bit to get this final version ... We hope you'll enjoy it as well .....
" I'll also currently working on this recipe for making a 9" by 13" dish version for larger groups !
- 1 - cup of tomato pureé - ( see Tip # 1 )
- 1 - 8 oz. package of cream cheese - ( softened )
- 2 1/2 - cups of shredded mozzarella cheese - ( divided )
- 1/4 - cup of sour cream
- 3/4 - cup of grated Parmesan cheese - ( divided )
- 1/3 - cup of sliced pepperoni - ( about 10-15 slices ) - ( see Tip # 2 for other possible toppings )
- 1/3 - cup of " quartered " sliced pepperoni - ( see Tip # 2 for other possible toppings )
- 1 - teaspoon of Dried Oregano
- 1 - teaspoon of Dried Basil
- 1 - teaspoon of Garlic Salt
- Olive Oil - enough to grease dish
- Sliced bread or chips for dipping - ( see Tip # 3 for other possible choices )
- Preheat oven to 350° F.
- Grease the bottom of a 9-inch ceramic pie dish with olive oil.
- In a small bowl, combine softened cream cheese, sour cream, and about 1/2 of the Hidden Valley mix until well-blended.
- Spread mixture onto the bottom of the pie dish.
- Then sprinkle half of the Parmesan evenly over the cream cheese and top with half of the mozzarella cheese.
- Then sprinkle the Dried Basil evenly over the top.
- In another bowl, stir the remaining Hidden Valley Mix and the " quartered pepperoni " into the Tomato Pureé. - ( see Tip # 2 )
- And then spread mixture evenly over the cheese mixture.
- Then sprinkle the Dried Oregano evenly over the top.
- Top with the remaining cheeses and layer with pepperoni slices ( and any other toppings desired ) - ( see Tip # 2 )
- Then sprinkle the Garlic Salt evenly over the top.
- Bake, uncovered, for 20 to 25 minutes, or until the dip is melted and bubbly.
- Serve with sliced bread or chips for dipping and then .....
Tomato Purée, " in case you aren't familiar with it ", is a thick liquid made by cooking and straining tomatoes. The difference between " Tomato Paste ", " Tomato Purée ", and " Tomato Sauce " is basically consistency and flavor.
" Tomato Purée " has a thicker consistency and a deeper flavour than sauce ..... and about the same flavor as " Tomato Paste " but with a thinner consistency. " Tomato Purée " is also great to use if you wanted to make a " Tomato Pie " instead of just a regular type of pizza pie for your family.
" ( a light bulb goes on ) ..... I'll have to work on making a " Tomato Pie " since my wife loves them from Wegman's "
Just gotta figure out how to make a good crust for it !
Furmano's is the only one I found locally in a " 15 oz. can ". I did find other brands ... however ... they were all in a " 28 oz. can " which causes to much waste unless you plan on making more than one batch of this dip.
" ( Another Light Bulb goes on ) ..... I'll also have to work on making this recipe in a 9" by 13" dish for larger groups !
If you really can't find " Tomato Purée "
" in an extreme pinch "
you could also use " Italian Recipe Stewed Tomatoes "
but you'd need to cut them up some first as the pieces are two big otherwise.
15 oz. can that I found was:
28 oz. cans that I found were:
Instead of Pepperoni, " or combined with the Pepperoni ", you can also make it this way:
Add some " Crumbled Pre-cooked Italian Sausage " with the " Quartered Pepperoni " in Step # 6 above.
Add some " Crumbled Pre-cooked Italian Sausage " with the " Sliced Pepperoni " in Step # 8 above.
In Step # 8 above add additional toppings to include:
- Sliced Onions
- Bacon or Ham pieces
- Sliced Black and/or Green Olives
- Sliced Kalamata Olives
- Sliced Green, Red or Yellow Sweet Peppers
- Jalapeño Peppers
- etc .....
Sometimes I've actually made some of my homemade Garlic Bread to use for dipping ..... However, most of the time I use a frozen pre-made Garlic Bread ( getting lazier in my old age I guess ) such as those shown below. Then after cooking the bread I simply cut them up into smaller finger held size pieces for dipping.
" New York Brands "
" Pepperidge Farm Brands "
( My favorite ones to use for this recipe due to addition of cheese in them )
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