background preloader

Pizza Dip

Over the last while I have slowly been trying to free up some space in my freezer and I recently came across some pizza sauce that I had left over after making a pizza a while back. As soon as I stumbled upon it I remembered thinking that I had wanted to use it to make a hot cheesy pizza dip when I put it in the freezer. Once I had that thought there was no turning back and I was already dreaming up recipes for the dip. At first I was just going to follow my standard hot cheese dip template where I just mix everything up, pour it into a dish and bake it until the cheese is melted, golden brown and bubbling but then I had another idea. I wanted to top the dip with slices of pepperoni but my normal dip baking dish is small and it would only allow for about three slices of pepperoni to go on top so I needed something bigger, like a pie plate. Since this pizza dip is in the form of a pizza, you could top it with any of your favourite pizza toppings. Pizza Dip Servings: makes 4 servings Related:  Comfort Food Recipes

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage Here’s an incredibly scrumptious ravioli dish that I just love. Love. This is definitely one of my favorites here, I could eat that crispy sage all day long! I normally use leftover rotisserie chicken in this dish, but just in case you don’t have any on hand, let me show you this quick and easy chicken technique I picked up from the fabulous Picky Palate blog. Start with 1 lb split chicken breast with rib meat, skin on. You’ll also need kosher salt, pepper, and this menagerie of spices — dried thyme, garlic powder, onion powder, and paprika. Combine 1 tsp of all your spices… And sprinkle over both sides of the chicken. Heat one tablespoon of canola oil over medium high heat in a dutch oven or a large, oven-safe pot. When the oil is hot, add the chicken skin side down and cook until golden brown, about 2-3 minutes. Like this.. check out that beautiful crispy skin! Meanwhile, you’ll need about 1/3 cup of these gorgeous, soft, fragrant sage leaves. Grab about 1/2 cup walnuts… Makes 4 Servings.

Chili Cheesecake Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. This can be prepared 1 day in advance. Roasted Garlic and Dill White Bean Dip For someone that is neither with child nor a growing adolescent, I have some really odd food fascinations. It’s been six weeks and counting, and I have been compulsively buying fresh dill because I can’t get enough. And before you tell me that I should just grow it, I will show you a picture of my basil plant that I accidentally banished to the shade and watered… once. I fear for my future children. At the risk of identifying myself with a certain poofy-haired Jersey girl, I’m nearly positive that my love for dill started with pickles. Man… I loooove pickles. But not the bread and butter kind. While my pickle love is nothing new – I’ve always been a fan – I tend to go through stages. After eating them straight up (usually with some olives and cheese) as a child, I eventually graduated to dipping my salty potato chips in the leftover stream of pickle juice on my paper plate while eating grilled burgers for dinner. The dip. Roasted Garlic and Dill White Bean Dip make about 1 cup of dip

*Simply Scratch*: Parmesan Garlic Bread: Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. Here are the ingredients you will need. Start by pressing the three cloves of garlic into a medium bowl. Mince up a shallot so it measures one tablespoon. Add the shallot to the garlic in the medium bowl. Next, mince up the fresh parsley and measure out a tablespoon. Add that to the bowl along with the salt and pepper. Now add the *gasp* two sticks of butter and the two tablespoons {give or take} of freshly grated Parmesan cheese. Mix until combined. And set aside, just for now. Grab your loaf of Italian bread. Using a bread knife, slice lengthwise in half and place on a sheet pan. Remove and slice immediately. Ingredients: 1 loaf of Italian Bread 1 tablespoon Shallots, minced

Edible Moments Skinny Taco Dip A must have at every large get together: birthdays, football, holidays – this dip always disappears! This is my daughter Karina's favorite dip, which she has nicknamed "the stuff". It's easy to prepare and everyone always wants the recipe when they try it. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions or avocados. Skinny Taco DipServings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1/2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.

Pepperoni Pizza Monkey Bread How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) or to eat during a football game. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.

Pizza Braid A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!), but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. This is one of my favorite shortcuts to make a nice loaf of bread or use in recipes like this one. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano.

Related: