Best Over The Moon Pizza Dip Recipes

White Pizza Dip image

Provided by Trisha Yearwood

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 cup shredded low-moisture mozzarella
1 cup shredded mild provolone
1/2 cup grated Parmesan
3/4 cup chopped roasted red bell peppers, patted dry
Tortilla chips, for serving
Crudites, for serving (I used endive spears, carrots, cucumbers, fennel and baby bell peppers)

Steps:

Preheat the oven to 400 degrees F.
Combine the cream cheese, mayonnaise, oregano, rosemary, red pepper flakes and garlic in a large bowl and mix until smooth. Stir in the mozzarella, provolone and 1/4 cup Parmesan until well combined. Gently fold in the roasted red bell peppers just to combine.
Spread the mixture in a 9-inch deep-dish pie plate. Sprinkle with the remaining 1/4 cup grated Parmesan. Bake until browned and bubbly throughout, 20 to 22 minutes. Serve hot with tortilla chips and crudites.

Over the Moon Pizza Dip image

Provided by Marie Freeman @Marie_Freeman

Number Of Ingredients 7

1 3/4 pound(s) Velveeta
1 pound(s) ground beef
1 pound(s) pepperoni, chopped fine
1 tablespoon(s) onion powder
1 tablespoon(s) dry Italian seasoning
1 tablespoon(s) garlic powder
1 cup(s) marinara sauce

Steps:

Brown the ground beef. Drain the fat. And set it aside.
Over medium to low heat, render the fat out of the chopped pepperoni. Drain the fat and set this aside.
Place the pepperoni and beef back in the skillet over low heat. Add the seasonings and marinara sauce. Stir to combine. Cut up the Velveeta into small cubes and add to the mixture.
Stir until all is melted and combined.
I like to then put this into a small (1 quart) size Crock Pot and keep it on low to serve. Serve with crackers, Scoops or whatever you like.