Wednesday, June 17, 2009
Pepperoni Pizza Dip
My mother law is always passing along great recipes to me. It’s kinda nice to be able to make something from a recipe that she sent to me. After it’s made we get on the phone and discuss it and talk about what we changed and how so and so raved about it or how it was gobbled up and what people were saying. If only she lived closer so we could make it and eat it together. *sigh* Oh well, making the recipe and calling is the next best thing.
This particular recipe comes, not from my mother-in-law, but from Aunt Margie, my father-in-laws sister. (Mom did pass it along to me though). Although I have yet to meet her, Aunt Margie holds a fond place in my heart. I know, just talking to her on the phone that once we meet, we will get along just wonderfully. So much thanks to Aunt Margie for this uber-delcious (yeah I made new word up) pizza dip, which is totally addicting.
Think of all your favorite pizza toppings melted together with cheese, now put it on a cracker, or a chip or even some toasted tortilla chips and you have a dip that is unbelievably good. The best part, everything gets thrown into a bowl, mixed and then baked. How easy! The kids absolutely loved this.
As always I changed it up a bit.
The original recipe didn’t call for the mushrooms to be cooked. I always pre-cook my mushrooms to get most of the water out of them before putting them in a baked dish.
It also didn’t specify that you cook the pepperoni to get a bit of the grease out either, but that’s something I always do to.
Lastly, it called for 1 can of black olives and 1 jar of green. No one in my house likes the green olives so I just omitted them, but if you love green olives; by all means go for it. We left out the green pepper too, no fans of that in the house either.
We brought this to a Memorial Day cookout and it was a big hit!
Pepperoni Pizza Dip
8oz shredded mozzarella
8oz shredded cheddar
1 cup mayonnaise
1 ½ cups chopped pepperoni* (see note)
1 10oz package mushrooms, chopped (I used baby bellas)
½ cup chopped green onions
½ cup chopped green pepper (optional)
1 can (6oz) chopped black olives, chopped
1 jar green olives with pimento, chopped.
Cook the mushrooms in a sauté pan just until tender.
Combine the mushrooms and all the other ingredients in a large bowl. Spray a 9x13-baking dish (or a deep dish pie plate) with cooking spray. Place mixture into baking dish and spread to even out. Bake at 350 for 25 – 30 minutes.
Serve with crackers, tortilla chips, or garlic toasts like we did!
*I laid my pepperoni out on a paper towel for 30 seconds in the microwave just to get out some of the grease, and then I chop it up. You will have to do a few batches.