You know I love America’s Test Kitchen, so it was a weird moment when I saw their recipe for “pizza dip” come across my Instagram. Don’t get me wrong – the moment was great, it was just surprising. ATK tends to stick to the classics – appetizers like authentic hummus or classic cheese puffs. Pizza dip seems a bit middling or vanilla. That being said, I wanted crowd pleasing and what’s more crowd pleasing than pizza?
A dip that tastes like pizza, that’s what. This dip came together unbelievably quick (as in, stir ingredients all together and put in a baking pan). It could be prepped ahead, baked quickly, and tasted just as good at room temperature as it did hot from the oven. There was a tiny kick from the hot pepper flakes but not enough that any of the kids complained. I served this with fresh, thinly sliced crusty bread but you could serve it with pre-bought breadsticks, crostini or even carrots/celery/bell pepper (making it gluten free).
Made this when we had a family over and I would say it perfectly served the three adults and 5 kids who demolished it (as in, the dish was scraped almost clean). Easy to double in a 9×13 pan as needed. Will definitely be making again, soon.
Pizza Dip
Slightly Adapted from America’s Test Kitchen
8 oz. cream cheese (one box), cut into 8 chunks
3/4 c. jarred marinara or pizza sauce
1 large clove garlic, minced
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 c. shredded whole milk mozzarella cheese
3 oz. pepperoni, cut into 1/4 inch peices
1/2 c. grated parmesan cheese
6 tbsp. thinly sliced scallions, divided
- Preheat oven to 425 degrees.
- Microwave cream cheese in large bowl until soft, 30 seconds. Add sauce, garlic, oregano, and pepper flakes and whisk until combined.
- Stir in mozzarella, pepperoni, parmesan and 4 tbsp. of the scallions.
- Transfer mixture to an 8 inch square glass or metal baking dish. Smooth top with spatula. Bake for 17-20 minutes or until spotty brown and bubbling at edges.
- Let cool 10 minutes and sprinkle remaining 2 tbsp. scallions. Serve.
