- Mar 17, 2006
- 10,264
- 18
I'm making Ann's version of Hot Pizza Dip at my Friday evening show. My host wants to have something to serve with it that will be a good compliment - what do you suggest? People will be coming from work and they will probably be hungry. She's having some sort of dessert too. This won't be a demo recipe - it's something that she'll already have made.
Here's Ann's version if you're interested - it has HUGE WOW factor!
Hot Pizza Dip
1 8 oz. package cream cheese, softened
1 t. dried Italian seasoning
1 C. mozzarella cheese, shredded
3/4 C. parmesan cheese, grated
1 8 oz. can pizza sauce
2 T. green pepper chopped
2 T. green onions sliced
Preheat oven to 350° F.
Combine cream cheese and Italian seasoning, spread into the Mini-Baker.
Combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese.
Spread pizza sauce over the cheese mixture.
Top with bell pepper and green onions.
Sprinkle with remaining cheese.
Bake for 15-18 minutes.
Serve with french bread toast or fresh vegetable dippers.
Variation:
Instead of using toasts as dippers, make bread. Use 2 loaves of frozen bread dough, thawed. The best way to do that is take them out of the freezer in the morning and put them each into a separate 1-gal plastic bag that's been sprayed with a little oil. In the evening, they'll be thawed and risen. Cut each loaf lengthwise into 3 strips, leaving them connected on one end. Braid. Pull the ends of each braid to lengthen it, and place them on the large round stone (near the edge) to form a wreath. Brush with a little melted butter (with garlic in it, if you want), then sprinkle with a little Italian Seasoning and grated Parmesan. For an extra festive wreath, top with pepperoni or bell pepper rounds like ornaments. Place the Mini-Baker with the dip in the center of the wreath. Pop the whole thing into the oven. Bake at 350 for 20-25 minutes or until bread is done.
Here's Ann's version if you're interested - it has HUGE WOW factor!
Hot Pizza Dip
1 8 oz. package cream cheese, softened
1 t. dried Italian seasoning
1 C. mozzarella cheese, shredded
3/4 C. parmesan cheese, grated
1 8 oz. can pizza sauce
2 T. green pepper chopped
2 T. green onions sliced
Preheat oven to 350° F.
Combine cream cheese and Italian seasoning, spread into the Mini-Baker.
Combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese.
Spread pizza sauce over the cheese mixture.
Top with bell pepper and green onions.
Sprinkle with remaining cheese.
Bake for 15-18 minutes.
Serve with french bread toast or fresh vegetable dippers.
Variation:
Instead of using toasts as dippers, make bread. Use 2 loaves of frozen bread dough, thawed. The best way to do that is take them out of the freezer in the morning and put them each into a separate 1-gal plastic bag that's been sprayed with a little oil. In the evening, they'll be thawed and risen. Cut each loaf lengthwise into 3 strips, leaving them connected on one end. Braid. Pull the ends of each braid to lengthen it, and place them on the large round stone (near the edge) to form a wreath. Brush with a little melted butter (with garlic in it, if you want), then sprinkle with a little Italian Seasoning and grated Parmesan. For an extra festive wreath, top with pepperoni or bell pepper rounds like ornaments. Place the Mini-Baker with the dip in the center of the wreath. Pop the whole thing into the oven. Bake at 350 for 20-25 minutes or until bread is done.