Pizza Dip
Everybody loves this simple dip. If you have any left over, spoon it on toasted English muffins for a great open-faced sandwich. —Sara Nowacki, Franklin, Wisconsin.
Ingredients
- 2 packages (8 ounces each) cream cheese, cubed
- 1 can (15 ounces) pizza sauce
- 1 package (8 ounces) sliced pepperoni, chopped
- 1 can (3.8 ounces) chopped ripe olives, drained
- 2 cups shredded part-skim mozzarella cheese
- Bagel chips or garlic toast
Reviews
I was so excited to make this dip for my husband and myself. Both of us were rather disappointed. Maybe I was expecting more pizza flavor. Dip seemed to lack taste and there was too much cream cheese. So glad that I only made 1/2 of the recipe. Hope I can get other family members to eat the rest of it. Will say it was easy to make.
Love this!
I made this recipe yesterday for an event that was planned for teenagers. It went over very well. I brought the rest to my daughter's house for a 'grown-up' event and it was 'finished' off. I served it with carrots, celery sticks, and crackers; and did not add the black olives. I did not have access to a slow cooker, so I simmered it on the stovetop in a saucepan until the cheeses were melted and it was well heated through. When I make it again, I will skip the crockpot since nothing needs to be cooked, just melted.
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Always a hit!!! Very easy to make and takes awesome!
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I thought I rated this recipe before but obviously not. This is excellent. It's good on club crackers. It also works when when you toast English muffins and spread the hot dip on top. Nearly like a pizza. I have made this several times, once for work. There wasn't much left by the time the hogs at work got done with it. Makes a great breakfast treat on an English muffin. Make this. You won't regret it.
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