I hope you all had a great New Year’s! As for me, I’m still sick – as soon as I got over my virus from last week, I was bombarded with a nasty ear infection and a cold…not at all the way I was hoping to ring in the new year. Since I wasn’t feeling well, hubby and I played it low-key and stayed in on New Year’s eve and spent a quiet evening together. We ordered out for dinner, but I did manage to drag myself into the kitchen to make this pizza dip so that we’d have something fun to snack on. I didn’t have any crusty Italian bread on hand, which is what I thought would really go well with this dip…so we just used tortilla chips and it was just as good. It’s very easy to make, and you can also prepare it a few days ahead of time and store it in the fridge until you’re ready to bake it. Don’t be afraid to change it up and add in your favorite pizza toppings – sausage, mushroom, pepper, pineapple – whatever your heart desires. Here’s to an extraordinary (and healthy!) 2011!
- 1 (8 ounce) package cream cheese, softened
- 1 cup pasta sauce
- 1/4 cup onion, diced and cooked until translucent
- 1 clove garlic, minced
- 1 cup diced pepperoni slices
- 1 1/2 cups shredded mozzarella cheese
- Crusty Italian bread or tortilla chips, for dipping
Preheat the oven to 350 degrees. In a greased baking dish (I used a 7″ soufflé dish), layer the cream cheese, pizza sauce, cooked onion, garlic, pepperoni, and cheese, in that order.
Bake 20-25 minutes or until the cheese is bubbly.
Serve with crusty Italian bread or tortilla chips.