We were having our monthly preschool birthday lunch. I "saved" this recipe for Easy Pizza Dip on The Stay at Home Chef's instagram. We were having a "hodgepodge" birthday lunch so
I could bring anything. I made it in my cast iron the skillet the night before and baked it at preschool. They ate every bite!
Easy Pizza Dip (adapted from The Stay at Home Chef)
2 8 oz blocks cream cheese, softened
1 1/3 cups mozzarella cheese, shredded
1/2 tsp garlic powder
2 Tbsp grated parmesan cheese
1/4 tsp crushed red pepper (optional or more to taste)
1/4 tsp Italian seasoning (or more to taste)
1 - 1 1/2 cup pizza or marinara sauce
1 cup sharp shredded cheese
3 ounces pepperoni
baguette slices, pita chips or veggies for dipping
Take room temperature cream cheese and mix with 1/3 cup of mozzarella cheese, garlic powder, Parmesan cheese, crushed red pepper and Italian seasoning. Mix well. Press into the bottom of a 9" iron skillet or a 9 inch pie pan or a square pan. Press into a thin layer, even pushing up the sides of the pan. Pour on 1 cup of pizza sauce. Sprinkle with 1 cup of mozzarella cheese and the sharp cheddar cheese. Top with pepperoni. I did another small layer - little more sauce, little more of both cheeses, even added a little shredded parmesan, more pepperoni and sprinkled with Italian seasoning.
Cover tightly if baking the next day.....or bake at 375 for 25-30 minutes or until bubbly around the edges. Serve warm. This is especially yummy with the garlic toast slices from your local grocery.
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