Pizza Dip

Pizza Dip

You know I love America’s Test Kitchen, so it was a weird moment when I saw their recipe for “pizza dip” come across my Instagram. Don’t get me wrong – the moment was great, it was just surprising. ATK tends to stick to the classics – appetizers like authentic hummus or classic cheese puffs. Pizza dip seems a bit middling or vanilla. That being said, I wanted crowd pleasing and what’s more crowd pleasing than pizza?

A dip that tastes like pizza, that’s what. This dip came together unbelievably quick (as in, stir ingredients all together and put in a baking pan). It could be prepped ahead, baked quickly, and tasted just as good at room temperature as it did hot from the oven. There was a tiny kick from the hot pepper flakes but not enough that any of the kids complained. I served this with fresh, thinly sliced crusty bread but you could serve it with pre-bought breadsticks, crostini or even carrots/celery/bell pepper (making it gluten free).

Made this when we had a family over and I would say it perfectly served the three adults and 5 kids who demolished it (as in, the dish was scraped almost clean). Easy to double in a 9×13 pan as needed. Will definitely be making again, soon.

Pizza Dip

Slightly Adapted from America’s Test Kitchen

8 oz. cream cheese (one box), cut into 8 chunks

3/4 c. jarred marinara or pizza sauce

1 large clove garlic, minced

1/2 tsp. dried oregano

1/4 tsp. red pepper flakes

1 c. shredded whole milk mozzarella cheese

3 oz. pepperoni, cut into 1/4 inch peices

1/2 c. grated parmesan cheese

6 tbsp. thinly sliced scallions, divided

  1. Preheat oven to 425 degrees.
  2. Microwave cream cheese in large bowl until soft, 30 seconds. Add sauce, garlic, oregano, and pepper flakes and whisk until combined.
  3. Stir in mozzarella, pepperoni, parmesan and 4 tbsp. of the scallions.
  4. Transfer mixture to an 8 inch square glass or metal baking dish. Smooth top with spatula. Bake for 17-20 minutes or until spotty brown and bubbling at edges.
  5. Let cool 10 minutes and sprinkle remaining 2 tbsp. scallions. Serve.
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