This dish is a great appetizer! Tortilla chips are a great choice for “dippers”, but you could also use breadsticks, crackers, or even pizza veggies such as broccoli florets, mushroom halves, green pepper strips, etc.
Hot Pizza Dip
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Makes |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Ingredients | ||||||
| Reduced fat cream cheese, softened |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Reduced fat sour cream |
4 oz. |
8 oz. |
12 oz. |
16 oz. |
20 oz. |
24 oz. |
| Garlic powder |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
| Dried oregano |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Pizza sauce |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Diced pepperoni |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Chopped onion |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Chopped green peppers |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Shredded mozzarella cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
In a small mixing bowl, combine the cream cheese, sour cream, garlic powder and oregano. Spread the mixture in a 9” glass pie
plate. Spread the pizza sauce over the cream cheese mixture. Evenly sprinkle the pepperoni, onion and pepper on top of the pizza sauce. Bake at 350 degrees for 18 minutes. Remove from the oven and set aside to cool.
Freezing Directions:
Cover the top of the cooled pie plate with waxed paper or plastic wrap. Then cover the whole dish in foil. Or, put the covered plate in a one or two-gallon freezer bag. Put the mozzarella cheese in a one-quart freezer bag. Seal, label and freeze.
Serving Directions:
Thaw dish and bag of mozzarella cheese at least overnight in the refrigerator. Heat dish in the oven at 350 degrees for 15 minutes. Remove from the oven, sprinkle the mozzarella cheese on top, and return to the oven for 8-10 minutes. Serve hot with tortilla chips for dipping.
Notes:
1 medium onion = 1 C. chopped
1 large pepper = 1 C. chopped
8 oz. cheese = 2 C. shredded
Nutritional Info:
Per Serving: 123 Calories; 9g Fat (64.6% calories from fat); 7g Protein; 4g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 407mg Sodium.
Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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