Saturday, October 19, 2013

Pizza Dip Marksville Style

I know others have posted pizza dip recipes, and I looked up a bunch till I found out more about how to prepare and then did it up Marksville style. Some use crockpots, microwaves, stovetop, or even ovens. I chose oven.

Ingredients:
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella cheese, divided
1 cup Parmesan cheese, divided
1 cup pizza sauce
2 ounces sliced pepperoni


Directions:
1. Preheat oven to 400 degrees F.
2. Spread the cream cheese over the bottom of a 9-inch pie plate. Top with  ½ cup of the shredded mozzarella and ½ cup of the Parmesan cheese.
3. Spread the pizza sauce on top of the cheeses, and then top with the remaining ½ cup of mozzarella cheese and ½ cup of Parmesan cheese.
4. Top with pepperoni slices.
5. Bake until the cheese is melted and bubbly, about 20 minutes. Serve with toasted baguette slices.

You can always add olives, green peppers, ham, pineapple or anything else you might like on your pizza on top. Use your imagination. All I can say is that my family gobbled this up and have been asking for me to make it again.

8 comments:

  1. very interesting dip recipe to try this summer.

    ReplyDelete
    Replies
    1. This dip is great any time of year I hope you enjoy it and stop back and let me know how ti went.

      Delete
  2. This sounds like a great party recipe. Thank you for sharing with us and have a lovely day.

    ReplyDelete
    Replies
    1. Thank you for stopping by I really to do enjoy sharing some of our favorite dishes with everyone.

      Delete
  3. anything with pepperoni & mozzarella cheese must be great! Love this!

    ReplyDelete
    Replies
    1. it is one of our favorites thinking about making this for Friday night

      Delete
  4. I'm definitely going to try this THIS weekend (all the BASKETBALL means feeding the couch potatoes foods that don't require knives, forks - or even talking one's eyes off the TV...

    I sincerely hope this is a big hit (aka scores high enough to make it into the semi-regular rotation) as quality "restaurant" pizzas have gotten EXPENSIVE and I really don't care much for any of the frozen or supermarket brands. Thanks

    Jesselyn A/Jesstinger
    jessterlyn(at)aol(dot)com

    ReplyDelete
    Replies
    1. This dip is one of our favorites and one we will make just because, very easy to make my 11 year old can do it.

      Delete