I have found that most recipes I accidentally make, are created when I screw up someone else's recipe. Or when I don't have some of the right ingredients so I improvise. And when I make something and the husband tells me it's 'Better Than Not Too Bad'... well, that means it's worth sharing with the world!
Wednesday, February 23, 2011
I got this recipe from Rebecca one day when I thought all hope was gone from this earth and there was never another recipe to be found that I didn't already have. Well, not really 'cause I wouldn't still be buying cookbooks if that was the case, but you get the point. Anyway, I made this stuff and died. Then I ate some more and Reece got a hold of it and there were no more leftovers so I cried buckets until I made it again. And again. So I decided that you need to taste the wonderfulness for yourself, if you're one of the depraved individuals that has never cast your lip over this dip. Hey that rhymed! I should go into poetry! Whatever the case may be, if you're crying when you start eating this it'll make you stop and if you're not crying, it'll make you start. I love it! I personally think it's best when you dip pita bread in it and Reece likes it best with chips. But I have also been known to eat it on flat bread. Or just keep cleaning off a spoon when said spoon keeps falling into the dip for some reason.
It's really ridiculously easy and that's another thing that makes it so good. Cream Cheese, Sour Cream, Parmesan Cheese, Garlic Salt, Pizza Sauce, Mozzarella Cheese and Pepperoni.
Put 2 packages of cream cheese, half of a 16 oz. tub of sour cream, Parmesan cheese and garlic salt in a bowl and mix it all up. The original recipe says 1/2 C. Parmesan cheese but I usually dump in a bit extra. And it said 1/2 to 1 tsp. garlic salt so I always use 1 full teaspoon. Beat it all up and forget that my picture of it spread in the pan didn't happen.
Spread the cream cheese mixture into a 9X13 pan and top with the pizza sauce. I have the misfortune of having the best Pizza seasoning on this planet. The reason it's unfortunate is that they don't make it any longer that I'm aware of. It's SOO easy! You take 1 (8 oz.) can of tomato sauce and ad 1 tsp. of the seasoning, stir it up and it's perfect. But I suppose you could use the canned stuff or whatever recipe you usually use.
See that? It's well on it's way to being perfect right there before your eyes!
Top with a package of shredded Mozzarella cheese. The recipe I got said only 1 C. but I do not have a fear of cheese so I use the whole bag. And look! It's even Bongards'!! Made in Perham!
Cut the Pepperoni in quarters. The recipe I got said 1 C. of cut up Pepperoni but I just start quartering and usually end up using half a bag. Who wants gaps on Pizza Dip?? That's just WRONG!
Pretend like you're doing a puzzle and carefully place the Pepperoni all over the cheese. I like Pepperoni! If you have any quarters left when you get done carefully placing go back over and find all the tiny little gaps you left.
Then disregard the fact that I haven't baked my dip yet, because I'm making it for Bible Study tonight and make this recipe quick so you can see the end result for yourself!
Here's my version:
2 (8 oz.) pkgs. cream cheese
2/3 C. Parmesan cheese
1 C. sour cream
1 tsp. garlic salt
8 oz. pizza sauce
2 C. shredded Mozzarella cheese
1 1/4 C. (or so) quartered Pepperoni
Beat the cream cheese, sour cream, Parmesan cheese & garlic salt. Spread into a 9X13 pan. Pour on the pizza sauce and sprinkle with Mozzarella cheese. Top with Pepperoni. Bake at 350 degrees for 20 minutes or until it's all bubbly and you can't stand waiting any more.