Publisher Photo
Publisher Photo
My sisters and I each have our specialty recipes, and this is mine. Make the recipe your own by adding your favorite pizza toppings to the cream cheese "crust".
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (8 ounces) pizza sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 pound shaved deli ham, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 25 slices pepperoni, quartered
  • 3 green onions, chopped
  • 1/3 cup chopped green pepper
  • 2 cups (8 ounces) finely shredded part-skim mozzarella cheese
  • Tortilla chips

Directions

Spread cream cheese onto a 14-in. pizza pan. Spread pizza sauce to within 1/2 in. of edges. Sprinkle with the mushrooms, ham, olives, pepperoni, onions, green pepper and cheese. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips. Yield: 4 cups.
Originally published as Cold Pizza Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p36

Nutritional Facts

1/4 cup: 225 calories, 14g fat (6g saturated fat), 30mg cholesterol, 423mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 8g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (8 ounces) pizza sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 pound shaved deli ham, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 25 slices pepperoni, quartered
  • 3 green onions, chopped
  • 1/3 cup chopped green pepper
  • 2 cups (8 ounces) finely shredded part-skim mozzarella cheese
  • Tortilla chips
  1. Spread cream cheese onto a 14-in. pizza pan. Spread pizza sauce to within 1/2 in. of edges. Sprinkle with the mushrooms, ham, olives, pepperoni, onions, green pepper and cheese. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips. Yield: 4 cups.
Originally published as Cold Pizza Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p36

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