Today is Monday. Dreaded Monday. It’s the start of the work week, which means five full days of work ahead. Yuck. But today isn’t just any ‘ol Monday. It’s also day one of Dip Week. And I think that’s something to celebrate. I love dips and we have some of our favorite dip recipes coming up this week.
We first made this one several weeks ago. I had just gotten my wisdom teeth pulled that morning, so while I felt okay enough to cook and bake I did not feel okay enough to eat crusty bread with dip! But I do know that this was a hit! The original recipe called for onions, peppers and olives but we passed on all of them. You can definitely alter this recipe to suit your own tastes.
Yield: 16 servings
8 ounces cream cheese, softened
¼ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup Parmesan cheese
1 cup pizza sauce
¼ cup chopped green bell pepper (we omitted)
¼ cup chopped onion (we omitted)
2 ounces sliced pepperoni
2 tablespoons sliced black olives, sliced (we omitted)
Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, garlic powder, dried oregano, parsley and basil. Spread cream cheese mixture into a 9-inch baking dish, and sprinkle ½ cup of mozzarella and ½ cup of Parmesan on the cream cheese mixture.
Top with the pizza sauce and sprinkle the remaining cheeses over the pizza sauce.
If you’re using bell pepper, onion, pepperoni and black olives sprinkle them on top.
Bake in preheated oven for 20 minutes or until cheese is fully melted and bubbly.
Note: If you are short on time, you can cover your microwave safe dish and place into the microwave for 5 minutes, or until cheese is melted and heated through. Also, we used a 8×10-inch dish rather and a 9-inch round.
Source: My Baking Addiction