Oh I’m not even sure what made me go here…it just looked too good to pass up. I was right. On the bright side, if you have enough people around, this will disappear quickly and you won’t have eaten the whole thing yourself. On the dark side, if there are not enough people around, you will eat most of it yourself….and it will taste glorious. Followed by guilt and tight pants. Ugh.
I think the bacon on top elevates this dip to a whole new level in pizza dipping…it just works.
Will make this again when there are going to be many more people around. I hope you give it a try to.
4 Layer Pizza Dip
From The Slow Roasted Italian
Serves 8
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
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.
~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.
One Year Ago: 5-Minute No Cook Pasta Sauce
