SPICY BAKED JALAPENO PIZZA DIP

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Spicy Baked Jalapeno Pizza Dip image

You may adjust the ingredient amounts to taste, for extreme heat use two jalapenos, 1/2 teaspoon garlic powder may be used in place of fresh --- if desired the pepperoni may be minced or finely chopped and added to the cream cheese mixture --- the complete recipe may be prepared up to 24 hours in advance and refrigerated until ready to bake -- serve this dip hot or warm with tortilla chips or butter crackers, your going to *love* this! :)

Provided by Kittencalrecipezazz

Categories     Spreads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, very soft
1/2 cup sour cream
1/2 cup pizza sauce
1 teaspoon dried oregano
1 -2 jalapeno pepper, seeded and finely chopped
2 -3 teaspoons fresh minced garlic
1 teaspoon seasoning salt
1/4 cup onion, finely chopped
2 cups finely shredded mozzarella cheese, divided
Tabasco sauce (to taste) or cayenne pepper (to taste)
2 cups finely chopped pepperoni (can use more or less) or 2 cups salami (can use more or less)
1/3 cup grated parmesan cheese
chopped green onion

Steps:

  • Grease a 9-inch pie plate.
  • In a large bowl combine the cream cheese with sour cream, pizza sauce, dried oregano, jalapeno pepper, fresh garlic and seasoned salt; mix until smooth and well combined.
  • Mix in chopped onion and 1 cup shredded mozzarella cheese.
  • Season with desired amount of Tabasco or cayenne pepper.
  • Spread the mixture into pie plate.
  • Sprinkle the chopped pepperoni or salami and grated Parmesan cheese onto top of cream cheese mixture.
  • At this point you may cover and refrigerate until ready to bake.
  • Set oven to 350 degrees F (bottom rack).
  • Bake for about 25 minutes or until hot.
  • Sprinkle with 1 cup or more of mozzarella cheese then return to oven to melt the cheese.
  • Sprinkle with green onions, then serve.

Nutrition Facts : Calories 316.9, Fat 27, SaturatedFat 15.5, Cholesterol 86.2, Sodium 500.1, Carbohydrate 5.8, Fiber 0.6, Sugar 3.7, Protein 13.4

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