Friday, March 23, 2012

Bacon & Pepperoni Pizza Dip

Bacon and pepperoni pizza dip

We usually eat an early late lunch/early dinner on Sundays, so we are typically eating anywhere between 2 - 5 o'clock. Which means that anywhere between 4 - 7pm my kids are looking for something to munch on.

That was the case last Sunday when around 5pm they started asking "is there anything to eat?". I usually reply "no, there is never anything to eat in this house, I never cook remember?" It never gets a laugh. Go figure. I'm just met with more "Mooooommmmm what can we eat?"

So I whipped this pizza dip up for them. As long as you let the cream cheese sit out for a bit, you can throw this together in minutes and if you can't wait for your cream cheese to come to room temp, just zap it in the microwave for a few seconds. Don't let it to too long or you will have melted cream cheese and that's not good eats.

Bacon and pepperoni pizza dip 1

I changed the recipe up just a bit from the original version. I used REAL bacon bits in this recipe instead of the sliced cooked bacon it originally called for. I think the next time I make it I'll throw a handful into the bottom layer as well. It almost has a lasagna like consistency. It's not heavy at all. Light and ricotta like really.

This was a total hit with my family. How do I know? Well I took a few spoonfuls on a plate and went into the living room to eat it. I glanced at a magazine for a bit, finished off what was on my plate and went back for another helping. Not happening. GONE. Gone, gone, gone baby. My three guys polished the whole thing off! Guess I need to be quicker.

Bacon & Pepperoni Pizza Dip
adapted from a recipe at the Slow Roasted Italian
8 ounces of cream cheese, room temperature
½ cup sour cream
8 ounces shredded Italian cheese blend, divided
14/5 ounce can Italian style diced tomatoes
1 tablespoon Italian seasoning
3 cloves of garlic, chopped
½ teaspoon salt
½ teaspoon pepper
9 – 12 slices of pepperoni
4 slices cooked bacon, chopped (I used real bacon bits)

Oven to 350.

In a blender or food processor combine the tomatoes, Italian seasoning, garlic, salt & pepper. Blend or process until well pureed. Set aside.

In a bowl combine the cream cheese, sour cream and 2 ounces of the shredded Italian cheese. Mix until well combined. Spread the cream cheese mixture in an even layer over a baking dish (8x8) or a deep dish pie plate. Carefully pour the blended sauce over the cream cheese mixture and evenly distribute.

Sprinkle with remaining cheese, bacon, and pepperoni. Bake for 30 – 35 minutes, or until the top is brown and bubbly. Let sit 5 minutes. Serve with tortilla chips, crackers, pita chips, etc.

4 comments:

Mary said...

This is really a good idea. It sounds delicious and I'm sure my family would make short work of it. I hope you have a great weekend. Blessings...Mary

Georgia | The Comfort of Cooking said...

Lisa, this looks so mouthwatering! What a great, fun recipe for the boys... and girls, too! Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

A Feast for the Eyes said...

I like that non-typical ingredients in this pizza. I'm not a fan of pepperoni, but my men are. They'd polish this off in no time at all.

Words Of Deliciousness said...

This dip looks delicious and quite easy to make. My family would love this for a snack. Thanks for sharing.