Not sure if you noticed or not but it's again been a couple of months since my last SRC post because, yep you guessed it, I definitely forgot to enter my participation form for August, so I had to sit out. Again. Dang it.
But I'm back for September and not. even. kidding. SRC brought me back with a bang!
Let's all give a little praise to SRC for assigning me The Avid Appetite, which led me to one of my all time favorite dips. Ever. Robbie agreed, too.
Pepperoni Pizza Dip.
Or just pizza dip, which you can adapt to be whatever kind of pizza your belly is craving. This dip is truly versatile, the possibilities are as many as your creative minds can think up. And that's just too many to count.
Robbie, his parents, and I had to do some deck painting this last weekend and after a good number of hours, I got to putting together this dip for a well deserved treat. And I must say, everyone loved it. There may have been a spoonful of the dip left after we were done. And that's probably being generous.
This dip is creamy goodness with layers of your favorite pizza toppings, including onions, mozzarella, and pepperoni [or whatever meat you'd like!]. But don't be afraid to turn this dip into your favorite pizza. Next time around I may have to try a Margherite Pizza [our personal favorite] or perhaps a garbage pizza with all of the goodies under the sun. Dang, I want to make this dip again. Now.
Thank you so very much, Rachel, for this outstanding dip! This will definitely be going into my forever recipes drawer and you can bet it will make an appearance every football season. Robbie thanks you, too ☺ .
- I served this dip with Tostito's as well as a sliced up French baguette. Both were great but Robbie and I agreed our favorite was the bread. I'm sure there are some other great options, so I'd love to hear them if you try out this recipe!
Adapted from The Avid Appetite
1 (8 oz.) package cream cheese, softened
1 (8 oz.) can tomato sauce
3/4 tsp. dried oregano
3/4 tsp. dried basil
1 medium onion, diced
8 oz. shredded mozzarella
Pepperoni slices, cut into fourths
Chips, bread, etc. to serve
- Heat oven to 350°F. Evenly spread cream cheese into the bottom of a 9-inch pan.
- Spread tomato sauce evenly over cream cheese layer. Sprinkle (to taste) oregano and basil over sauce and then sprinkle over onion.
- Sprinkle mozzarella evenly over the onions and add pepperoni slices as the final layer.
- Bake 20 to 25 minutes or until bubbling and cheese is browning. Serve immediately.