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22

Sep

Cheese Pizza Dip

I must admit that I did rip this idea off of a friend, who made it for poker night years ago. I’ve kind of tweaked the recipe and given it my own twist. I make this dip all the time to take to parties and it’s usually a big hit. You’ll love it because it’s super easy to make and quick too! 

I made this for the MSU/LSU game Thursday night. Unfortunately, we lost but I consider this dip a huge success. 

Ingredients

-1 package Cream Cheese softened

-8 ounces of small curd Cottage Cheese

-8 ounces of fresh Mozzarella shredded (I like to use Galbani’s Mozzarella Fresca)

-1/4 cup shredded fresh Parmesan

-1 egg white

-28 ounce can Hunts Crushed Tomatoes (I’m very partial to Hunt’s)

-1/4 tsp Garlic Salt

-1/8 tsp Celery Salt

-Basil, Oregano, Parsley, and Pepper to taste.

-Bread, sliced.

1-Mix together Cream Cheese, Cottage Cheese, Egg White, Parmesan, and most of the Mozzarella (reserve some for melting on the top)

2-In a separate bowl, mix Crushed Tomatoes, Garlic Salt, Celery Salt, Basil, Oregano, Parsley, and Pepper.

3-Grease the bottom of an 8x8 baking pan and press cheese mixture into the bottom. Top with the sauce mixture & sprinkle reserved mozzarella over the top. 

4-Cover with tin foil and bake at 325 degrees for 40-45 minutes. 

Serve with your favorite bread. Personally, I like to use a sourdough loaf, slice it and toast them until they are crispy (the bread is easier to dip if it’s crisp). This recipe makes a LOT of dip so beware…if it’s only for a few you may want to cut the recipe in half. 

*If you eat meat you may want to try chopping and layering pepperoni in between the cheese and sauce. Experiment… try grilled eggplant chopped up for an Eggplant Parmesan dip or top with onions, peppers, and mushroom for a Veggie Pizza Dip. Spinach would be great, artichokes, zucchini….let your imagination run free!