Confession: I could pretty much live on dip (and whatever I feel like dipping in it – crackers, chips, bread, veggies, etc.) Because it’s one thing that I absolutely cannot eat in moderation, we only make and serve dip for special occasions. Ashley’s Graduation Party (today) seemed an appropriate “dip occasion”. We made 2 different dip mixes; but the dip that got the rave reviews was this one for Pizza Dip.
A few years ago, Ashley and I attended a ladies tea hosted by one of the ladies in our church. My pastor’s wife brought this yummy dip. I was thrilled to see that she had submitted it to our church cookbook. She told me that she got the recipe from her daughter. In other words, I have no idea of the origin of the recipe; but it’s totally worth sharing!
- (2) 8 oz. pkgs. cream cheese, cubed
- (1) 14 oz. can pizza sauce
- (1) 8 oz. pkg. pepperoni, chopped
- (1) 15 oz. can diced tomatoes, drained (so it just hit me that we didn’t drain our tomatoes – and we used the ones with pepper and onion added)
- (1) 8 oz. (2 cup) pkg. shredded mozzarella cheese
- Spray 3 qt. slow cooker with non-stick spray.
- Layer ingredients in cooker in order listed above.
- Cover and cook on low for 1 1/2 – 2 hours or until cheese is melted.
- Stir & serve warm with bagel chips or garlic toast.
- The original recipe calls for (1) 3.8 oz. can ripe olives, drained and chopped. But, since I can’t stand olives, we left those out. If you like olives, you may want to add them into your dip. Other pizza toppings would work too! Be creative!
- We served ours with some Archer Farms Roasted Garlic Melba snack rounds that I found on clearance at Target. I also bought some homemade bread at the store (the long skinny variety) and sliced it up very thin to serve with the dip.
If you have any good dip recipes that you think I should try, please do share!