Best Loaded Pizza Dip Recipes

Loaded Pizza Dip image

Provided by Trisha Yearwood

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup shredded mozzarella
1 cup grated Parmesan
1/2 cup ricotta
1/2 cup sour cream
4 ounces cream cheese
One 14-ounce can fire-roasted tomatoes
One 6-ounce can tomato paste
2 teaspoon garlic powder
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup chopped red onion
1 red bell pepper, chopped
3/4 cup sliced black olives
1 loaf crusty bread or baguette, thinly sliced, for serving

Steps:

Preheat the oven to 375 degrees F.
In a food processor, combine 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, and the ricotta, sour cream and cream cheese. Blend until smooth, with no lumps of cream cheese. Spread the mixture into an even layer in the bottom of a 9-by-9-inch baking dish.
Mix together the fire-roasted tomatoes, tomato paste, garlic powder, Italian seasoning and red pepper flakes in a small bowl. Season with salt and pepper. Carefully spread the mixture over the cheese layer so that it evenly coats the cheese and you don't see any white. Top with the onions, bell peppers and sliced olives. Sprinkle the veggies with the remaining mozzarella and Parmesan.
Bake for 25 minutes; then turn the oven to 450 degrees F and bake until brown and crusty around the edges, another 5 minutes. Cool slightly. Serve with crusty bread.

Loaded Pizza Dip image

Provided by Food Network Kitchen

Time 50m

Yield 8-10

Number Of Ingredients 14

4 ounces sliced pepperoni, chopped
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 teaspoon dried oregano
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
1/3 cup pitted black olives
1/4 cup grated Parmesan
4 ounces fresh mozzarella, diced
1/2 cup fresh basil leaves, torn
Pinch crushed red pepper flakes
Sliced crusty bread, or serving

Steps:

Preheat the broiler.
Heat a medium cast-iron or ovenproof skillet over medium heat. Once hot, add the pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, oregano, garlic, 3/4 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the onions are very soft and start to turn brown, about 5 minutes.
Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
Scatter the mozzarella over the dip in the skillet. Put the skillet under the broiler and broil until the cheese is melted and brown, 2 to 3 minutes. Top with the basil and crushed red pepper flakes. Serve warm with crusty bread for dipping.