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Wednesday, February 4, 2009

Pepperoni Pizza Dip

This has become one our favorite dips to have at a party, or to bring as a guest. It was originally Sausage Pizza Dip and from EveryDay with Rachael Ray. We thought it would work if we used pepperoni instead of the sausage, and it does! We think it's just as yummy, if not yummier! We lighten it up a bit by using fat free or low fat cream cheese. You could use 2% shredded cheese as well, but I find that doesn't work as good for the top layer as it doesn't melt quite as nicely as full fat cheese. I've thought of using turkey pepperoni too, but we haven't tried that variation yet. I didn't remember to take a picture until after we started eating it, so it's already been attacked.

Pepperoni Pizza Dip
adapted from Sausage Pizza Dip from Every Day with Rachael Ray, December 2006

1/2-3/4 pound pepperoni, we use a stick, cut in a small dice
Half of an onion, finely chopped
2 cloves of garlic, finely chopped
8 ounces cream cheese, softened
1 cup shredded scamorza or mozzarella cheese, we used a 6 cheese Italian blend
2/3 grated Parmesan cheese
2 pinches dried oregano
1 cup tomato sauce, we use a jarred pizza sauce

  • In a medium skillet, heat the diced pepperoni over medium-high heat. It will release a fair amount of grease. When it is heated through, drain off all but a few tablespoons of the fat.
  • Reduce the heat to medium, push the pepperoni to the sides of the pan, add the onion and garlic to the center and cook until tender, 6 to 8 minutes. Mix together with the pepperoni and remove the pan from the heat.
  • Preheat the broiler with the rack set 8 to 10 inches away from the heat.
  • Combine the cream cheese with half the shredded mozzarella and half the Parmesan. Stir in the oregano and then fold in the pepperoni mixture.
  • Spread the mixture into a casserole. Top with the tomato sauce and the remaining cheeses. Cover with foil and broil for 2 minutes, then uncover and broil until bubbling, about 5 minutes.

The recipe suggests to serve with sliced semolina bread. We serve with pizza crust triangles.

We make or purchase pizza dough, arrange it on a pizza stone, poke holes in it with a fork, brush olive oil on top, season with Italian seasoning and grated Parmesan and then bake as directed.

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