Pesto Cheese Blossoms
Pepperoni Pizza Dip
Hot Pizza Dip
From: Lawrence & Barbara K <[email hidden]>
One time I had at a get together, A dip that looked like a pizza. The base
was cream cheese I beleive. Would anyone know of this pizza looking dip
and how to make it?
you might want to try this recipe from Paula Deen
it is delicious
Pesto Cheese Blossoms
1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes
Line a medium bowl with plastic wrap, leaving enough overhang to cover the
top. Reserving 3 slices of the provolone, line the bottom and sides of the
bowl with the remaining provolone, overlapping the slices. For the cream
cheese layer, process the cream cheese, pistachios, and 1 of the garlic
cloves in a food processor until blended; scrape the mixture into a bowl
and
set aside. For the pesto layer, process the basil, parsley, pine nuts, and
the remaining garlic clove in the food processor until blended. Dissolve
the
salt and pepper in the olive oil and mix well.
With the machine running, add the oil in a fine stream. Scrape this
mixture
into a second bowl and set aside. For the tomato layer, drain the
tomatoes,
reserving the oil. Puree the tomatoes with a small amount of the reserved
oil in a food processor. Spread some of the cream cheese mixture over the
cheese slices lining the bowl. Layer the pesto mixture, half of the
remaining cream cheese mixture, the sun-dried tomato mixture, and then
remaining cream cheese mixture in the bowl. Cover with the remaining
provolone. Bring the edges of the plastic wrap together over the top and
secure with a twist tie. Freeze until firm. Remove the plastic wrap and
invert the mold onto a serving platter. Serve with party crackers. This
will
keep in the refrigerator for up to 3 months.
or this one from Cooks
Pepperoni Pizza Dip
This is an Italian-layered appetizer dip.
1/2 cup Sour Cream
1 (8-ounce) package cream cheese, softened
1 teaspoon Italian seasoning*
1/2 cup pizza sauce
2 ounces (1/2 cup) chopped pepperoni
1/4 cup sliced green onions
2 ounces (1/2 cup) Mozzarella Cheese, shredded
Corn chips or crisp breadsticks
Heat oven to 350 F. In small mixer bowl beat sour cream, cream cheese and
Italian seasoning on medium speed, scraping bowl often, until smooth (1 to
2
minutes). Spread evenly into 9-inch quiche or pie pan. Spread with pizza
sauce. Top with pepperoni and green onions. Bake for 10 to 12 minutes or
until heated through. Top with cheese. Continue baking for 4 to 5 minutes
or
until cheese is melted. Serve with corn chips.
*Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves,
dried oregano leaves and 1/8 teaspoon rubbed sage.
Makes 12 servings.
or, one more hot dip from Cooks
Hot Pizza Dip
1 (8-ounce) package of cream cheese, softened
1/2 cup sour cream
1/4 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/2 cup pizza sauce
1/4 cup pepperoni, chopped
1/4 cup onions, chopped
1/4 cup green peppers, chopped
1 cup mozzarella cheese, shredded
Preheat oven to 350 Mix together the cream cheese, sour cream, oregano,
and garlic powder. Spread the mixture into a 9-inch pie plate. Pour the
pizza sauce on top of the cheese mixture. Top with the pepperoni, onions
and green peppers. Bake for 10 minutes, remove and sprinkle with the
mozzarella cheese and cook for an additional 5 minutes, or until cheese is
melted. Serve with bread sticks or crackers. Makes about 3 1/2 cups.
Linda in Tennessee
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