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Hot Pizza Dip

Hot Pizza Dip

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Dayna Dumas

Dayna Dumas

All your favorite pizza ingredients in a hot dip made in the microwave. Serve with sliced French baguette bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
  2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.
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Reviews

chefjeff
582

chefjeff

12/30/2003

Only one problem with this recipe! When guests begin a civilized cocktail hour, and discover this dip----they don't stop eating it! Appetizers are supposed to whet the desire of things to come, but this particular one, makes people want to forget the dinner, and just keep devouring this DELICIOUS warm dip. Thank you Dayna for sharing. After the first time I made this dip, I did add one extra step, that I think makes a noticeable difference. Before placing the Pepperoni on top of the mixture, I render out a lot of the orange (not too pretty) colored fat, by microwaving the Pepperoni, separately, for a bit on a paper towel, and then I place it onto the casserole. If I can't keep the "vultures" at bay, I may end up serving this as an entree!

LAURA FROM AL
357

LAURA FROM AL

1/3/2004

Don't give up on this dip! When I was putting up the leftovers from the Super Bowl, I was surprised that no one ate much of this dip. It didn't taste much like pizza. I even added the spices to the cream cheese the day before. Well, I hated to waste the appetizer so I gave it another chance the next day and it was FABULOUS. Perhaps it needed 48 hours rest time or perhaps it needed to be baked first and then refrigerated for a day. All I can say is that after being heated the next day for the second time, it was a totally different dip. I served it with baguette slices but that wasn't the way to go. The saltiness of tortilla chips made a big difference. I think if you toasted the baguettes with olive oil and garlic salt as mentioned by a previous poster, that would work as well. The cooling of the dip was a bit of a problem. I think next time I'll add a bit of milk to the cream cheese to soften it. Bon appetit.

LINDA MCLEAN
291

LINDA MCLEAN

1/26/2004

Don't ya just love watching peoples faces when they see something a pretty and interesting looking on the table? I must mention two of our best friends, Tony and RoseAnne and their kids, Gina and Andrea. They're obviously Italian and I just knew they'd love this dish. Ro, being very dramatic, looked at the plate and wanted to take a pic of it! She's a pip! Needless to say, this dip FLEW off the dish within no time! I took "Laura from Al's" advice and made this two days before. At times flavors really do need to get acquainted. I also added not only pepperoni to the topping, but regular Italian sausage and some onion too. I used my jar of Italian seasonings in addition to my regular garlic and onion powders. A thin chip won't work very well with this. Use something thicker like those mini seasoned bagel chips. Excellent Dayna!

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