Pizza Dip Recipe

By traciesparks

Everybody loves this simple dip," relates Sara Nowacki from Franklin, Wisconsin. "If you have any left over, spoon it on toasted English muffins for a great open-faced sandwich," she adds.

OMG how delicious!! Tried it out on my family and they raved about it and I will be making it again for others now that I know how good it is..Easy to make and just be sure you leave it in the crockpot long enough to get nice and hot and melt the cheese good. I would say at least the full 2 hours.

This dip is so tasty and easy to make! It disappears very quickly every time I make it. We like to use tortilla chips since they are cheaper than bagel chips. Some family even like to spread it on bread to make a nice pizza dip sandwich. However, we're not big olive fans, so I leave them out..still great!!

Ingredients

• 2 packages (8 ounces each) cream cheese, cubed
• 1 can (15 ounces) pizza sauce
• 1 package (8 ounces) sliced pepperoni, chopped
• 1 can (3.8 ounces) chopped ripe olives, drained
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• Bagel chips or garlic toast

Preparation

Step 1

Place cream cheese in a 3-qt. slow cooker. Combine the pizza sauce, pepperoni and olives; pour over cream cheese. Top with mozzarella cheese. Cover and cook on low for 1-2 hours or until cheese is melted. Stir; serve warm with bagel chips or garlic toast. Yield: 5-1/2 cups.



Nutrition Facts: 1 serving (1/4 cup) equals 123 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 361 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.

Pizza Dip published in Quick Cooking March/April 2005, p22