GOOEY PIZZA DIP
Pepperoni, tomatoes and olives dress up this cheesy baked dip. I serve it with breadsticks and wedges of baked Boboli. You can even prepare individual servings in ramekins if you like. -Kitti Boesel, Woodbridge, Virginia
Provided by Taste of Home
Yield 3 cups.
Number Of Ingredients 11
- In a large bowl, combine the ricotta, mayonnaise, 1 cup mozzarella, Parmesan cheese, 1/2 cup tomatoes, 6 tablespoons olives, pepperoni, garlic powder, Italian seasoning and pepper flakes. , Spread into a 9-in. pie plate coated with cooking spray. Sprinkle with remaining mozzarella. , Bake at 350° for 25-30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 493mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP
Provided by Sunny Anderson
Yield 10 to 12 servings
Number Of Ingredients 7
- For the dip: Bake or slow cook.
- To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
- To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
- For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.
OOEY GOOEY PIZZA DIP
Adapted from a recipe I found online at A Farmgirl's Dabbles Blog site. Her recipe called for turkey pepperoni because she felt regular pepperoni was too greasy but I used a really good quality dry pepperoni with excellent results. It is not recommend using low fat or fat free mayo for this recipe. This dip is always the first to go at parties and potlucks. If by any chance you have leftovers, try using the filling in quesadillas. Its excellent. Her Note: This recipe is highly versatile, so feel free to mix it up with your favorite pizza ingredients. I would suggest leaving the first 4 ingredients as the base to the dip. Then just have fun with the rest!
Provided by Chef Petunia
Categories < 60 Mins
Yield 6 cups
Number Of Ingredients 14
- Preheat oven to 350°.
- In a large bowl, combine all the ingredients, mixing well to incorporate. Spread into a baking dish - either a large rectangle up to a 9" x 13" size, or a large pie plate. Crack a bit more black pepper over the surface and bake for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown. Serve with sturdy crackers, toasted pita triangles or sliced & toasted baguettes.
Nutrition Facts : Calories 674.7, Fat 54.4, SaturatedFat 21.4, Cholesterol 122.1, Sodium 1946.5, Carbohydrate 18.1, Fiber 2.9, Sugar 5.7, Protein 30
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- Crack a bit more black pepper over the surface and bake for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown.
- Sometimes I also place it under the broiler for a minute or two to get the top extra golden pretty.
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