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.
Post a Comment