Hot pizza dip has been all over the place. Was it from anticipation of the Superbowl? If so, they totally got me because that’s exactly what I brought to the Superbowl viewing party I attended. Speaking of anticipating the Superbowl, I knew I would be piling up my plate with all kinds of things, and going for seconds, thirds, fourths… so I made this dip lighter! Totally counters the bacon wrapped stuffed jalapenos that Brandi made O:-).
I also used mini turkey pepperoni because they seemed much more suitable for a dip, being smaller and more scoopable. Although I have to admit, pictures I have seen of this dip on others’ blogs seem prettier with the bigger slices of pepperoni. Leave it to me to choose functionality over appearance. Good thing it still tasted great! Just like pizza, but with a creamy layer of goodness. Yes that would be the cream cheese mixture I am talking about. Cream cheese is, after all, one of my favorite ingredients.
LIGHTER PIZZA DIP
6 oz. reduced fat cream cheese, room temperature
1/4 cup plain nonfat Greek yogurt
1 cup shredded part-skim mozzarella, divided
1 cup grated Parmesan cheese, divided
1 cup pizza sauce
2 oz. mini turkey pepperoni
2 Tbsp green bell pepper, diced
2 Tbsp chopped onion
2 Tbsp black olives, sliced
Italian seasoning (optional)
- Preheat oven to 350 degrees.
- In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
- Spread mixture in the bottom of a 9 inch pie plate. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
- Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don’t end up with a greasy mess on top of your pizza dip.
- Sprinkle with remaining cheese, then top with green pepper, onion, pepperoni and olive slices. Sprinkle with Italian seasoning if using. Bake in preheated oven 20 minutes or until cheese is fully melted and bubbly.
- Serve hot with baguette slices, tortilla chips, bagel chips or Fritos scoops.
This dip is amazing. I made it for yet another trip to Art Jam’N and served it with green apple slices and gingersnap cookies. It ended up being dinner, with a side of hummus and pita chips – totally rounded out meal, am I right?
Make it. And dare you to try and share.
In other news, for those of you who wished me good health for getting over my cold it’s working! Or rather I’m working? Yea I am back to the grind at the ol’ lab. So much to do before I leave for the holidays, ah!!! Oh and don’t forget to enter for some really awesome jewelry!
One year ago: Brownie Peanut Butter Cups
TOFFEE APPLE DIP
Makes 3 cups
8 oz. reduced fat cream cheese, softened
8 oz. toffee bits
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 tsp vanilla
- Mix together cream cheese, toffee bits, brown sugar, sugar and vanilla in a large bowl. Blend well, and serve with sliced green apples. You can keep this for up to 5 days in an airtight container.
Spinach artichoke dip is delicious. But I’ve always been afraid to make it because I was convinced it couldn’t possibly be as good as when you order it at the restaurant. Mostly because I know it’s one of the most unhealthy dips to order out and I would end up trying to healthify it, which when it comes to fatty creamy things doesn’t always work out.
Yes I did healthify this dip. I used Greek yogurt instead of sour cream and mayo, and I didn’t notice for one second. Although it didn’t turn out as creamy as I has hoped it was still spot on for flavor. I may have added more garlic than some may enjoy (doubled from the original recipe), but I brought this dip to a clothing swap and no one said a thing about the garlic being too heavy.
SPINACH ARTICHOKE DIP
Yields 12 servings
1-14 oz. can artichoke hearts, drained and finely chopped
1-10 oz. package frozen chopped spinach, thawed and drained
1-1/2 cups finely shredded or grated Parmesan cheese, divided
1-1/2 cups shredded Monterey Jack cheese, divided
4 oz. reduced fat cream cheese, softened
1 cup nonfat Greek yogurt
4 garlic cloves, finely minced
Crushed red pepper flakes, to taste (optional)
- Preheat the oven to 350 degrees. Press the excess moisture from the spinach.
- Combine the artichokes, spinach, 1-1/4 cups of Parmesan cheese, 1-1/4 cups of Monterey Jack cheese, cream cheese, Greek yogurt, and garlic in a bowl and mix well.
- Spoon the artichoke mixture into a 1-1/2-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with red pepper flakes, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.
Source: Adapted from Brown Eyed Baker
Every fall I anticipate the coming of the pumpkin bagels and cream cheese at Einstein Brothers Bagels on campus. Pumpkin on pumpkin? Yes and heck yes. But I’m gonna let you in on a little secret… you can also make these yourself, in your very own home. I know, isn’t that unbelievable!? Such a novel concept I know, I am sorry to have blown your mind.
Ok obviously, not such an amazing revelation but this cream cheese truly is amazing in itself. And easier to make than walking across the street and buying it from Einstein’s. Now all I have to do is whip up some homemade pumpkin bagels and I’m all set! Putting people out of business over here. (Who am I kidding? Acting as if I could resist everything else on their menu – ha.)
PUMPKIN SPICE CREAM CHEESE
1/2 cup plain pumpkin puree
8 oz reduced fat cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp nutmeg
- In a stand mixer or large bowl with a hand mixer, whip pumpkin and softened cream cheese together until uniform in color. Scrape the edges and mix on low, sprinkling sugar into the mixture. Once sugar is incorporated stir in the remaining ingredients. Scrape the edges and whip again to ensure a completely smooth homogenous mixture. Spoon into a small bowl, cover with plastic wrap and refrigerate until ready to use.
Source: Lauren’s Latest
I’ve been wanting to make a basic hummus for awhile. But finding tahini was a serious limiting factor. I don’t know what it is about general grocery stores in Memphis, but they stink. I couldn’t even find canned pumpkin the other day.
While driving back from my third grocery store, I started to think about what things might be good tahini substitutes. Which made me realize I have no idea what tahini really is. Google search told me it is ground sesame seeds. So like nut butter? Wait… wait… peanut butter!? Huge light bulb over my head. I’m surprised it didn’t blind the other drivers on the road. But at the same time I worried – this could either be the best idea ever, or totally gross. Only one way to find out.
After changing up a few other ingredients (didn’t really think lemon juice and garlic would pair well with peanut butter, but I could be mistaken) I hesitantly dipped in a stick of celery. Moment of truth… ::bite, chew:: …I think I like it… ::another bite, chew:: …yup totally in love! Not a dessert dip, but not your plain old hummus either. It’s my new favorite snack dip and it has peanut butter in it, hooray!
So here is today’s motto – “No tahini? No problem, just use peanut butter!” Serve with carrots, celery, and crackers. Or pretzels! Or maybe apple slices.
P.S. I did end up finding canned pumpkin and tahini paste at Fresh Market. But I don’t regret making this with peanut butter .
PEANUT BUTTER HUMMUS
Makes approximately 1 cup
1 can (14.5 oz) Garbanzo beans, rinsed and drained
1/4 cup creamy peanut butter
1 Tbsp brown sugar
1 Tbsp vanilla extract
1/4 tsp ground cinnamon
2-4 Tbsp cold water
1/2 Tbsp vegetable oil
- Place garbanzo beans, peanut butter, brown sugar, vanilla, and cinnamon into a food processor (or blender). Pulse until mixture is mostly smooth. Add salt to taste.
- Add water one tablespoon at a time until desired consistency reached. Add oil and pulse a couple times to mix. Transfer mixture to a bowl and serve immediately. Store any leftovers in refrigerator.
Source: The Spiffy Cookie original, but Bob came up with the vanilla idea to substitute for lemon juice.
I finally made Jessica’s (How Sweet It Is) crazy feta dip. But I cut it in half, and baked it and put some Mozzarella cheese on top. It was amazing! Although I wish I had pita chips around, or even fresh pita bread to make my own chips, but alas I was without and had to settle for tortilla chips. But in all seriousness, it’s just a vehicle for this super awesome stuff.
Don’t judge me for standing over this, shoveling it into my face instead of paying more attention to the Oregon vs LSU game this past Saturday night. Guess after 12 hours of football viewing my stomach decided it needed to be first priority.
Makes approximately 1 cup
8 oz feta cheese
1 jalapeno, seeded and finely diced
1Tbsp olive oil
2 cloves garlic, minced
Zest and juice of a quarter of a lemon
Salt and pepper
1/4 cup fresh Mozzarella, shredded
- Preheat oven to 400 degrees. Lightly grease a 16 oz casserole dish and set aside.
- In a large bowl, crumble the feta. Add diced jalapeno, the lemon zest and juice and garlic. Add olive oil and mash with a fork. Taste the feta and season with salt and pepper.
- Transfer to prepared baking dish. Top with Mozzarella and bake for 15-20 minutes or until cheese is bubbly.
- Serve with pita or tortilla chips. Store leftovers in the fridge for up to a week.
Source: Adapted from How Sweet It Is
Originally I set out making this recipe with Monterey cheese. That is until I realized the brick in my fridge was a bit too moldy. But look there’s some white cheddar, that would be superb! Oh, nope moldy too. So I ended up using cheddar just like in the original recipe. So much for experimenting! Nothing wrong with the original though, very tasty with just the right about of spice.
However, I did try out making homemade pita chips out of some homemade pita bread. And they were really really good! And so easy to make! Definitely make some, even with store-bought pitas. They are perfect for this or any of your favorite dips.
6 whole wheat pitas
- Preheat oven to 400 degrees.
- Split the pitas in half (like slicing open a bun) and brush each side with a little olive oil. Cut each round into 8 triangles and place on baking sheet in a single layer. Sprinkle with garlic powder and bake for 8-10 minutes or until golden.
JALAPENO CHEDDAR HUMMUS
2 14.5-oz cans chickpeas, drained and rinsed
1 jalapeno pepper, chopped and seeds removed
1/4 cup extra virgin olive oil
2 Tbsp warm water, to start
1 tsp salt
1 tsp ground cumin
1 cup freshly grated sharp cheddar cheese
- Combine the chickpeas, jalapeno pepper, olive oil, water, cumin and salt in a food processor. Process until smooth (adding more water if you desire to thin the hummus out a bit).
- Add the cheddar cheese and cumin and process again until everything is well combined.
- Serve with pita chips or your favorite dipper.
Source: Pita chips are a Spiffy Cookie original. Hummus is from Eat, Live, Run.
Do you have a favorite Mojito flavor? Strawberry? Blackberry? Or maybe you are a traditional kind of person. Whoever you are I think think Mojito fruit dip will satisfy everyone’s taste buds! I am bringing this wonderful dip over to a friends house today since I am going to be soaking up some sun by her pool. Isn’t it pretty?
Handful of mint leaves
1 tsp lime juice
8 oz reduced fat cream cheese
7 oz marshmallow creme
1 tsp lime juice
- In the bottom of a medium bowl, muddle the mint with the lime juice. Add the cream cheese and marshmallow creme and blend together. Top with a sprig of mint and enjoy with your favorite fruit!
Source: Adapted from Brown Eyed Baker
Lookie. I put guacamole in a sandwich with chicken and it’s freaking tasty! Not really surprising, since anything with avocado is a dream.
In case you don’t have any bread lying around, you’re in luck because this magically transforms into a dip – perfect with tortilla chips. Yes I ate it both ways. I may have even dipped kettle chips into my sandwich a couple of times while eating it. Don’t judge.
Leftovers didn’t really occur from this meal, it disappeared much too quickly. But avocados are full of “good fat” right?
2 cups cooked, shredded chicken (about 1/2 a rotisserie)
2 avocados, peeled and cubed
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and chopped
1 cup grape tomatoes, quartered
8 slices bacon, crumbled
1/4 cup reduced fat sour cream
1/4 cup reduced fat mayonnaise
2 Tbsp fresh cilantro, minced
1 Tbsp lime juice
1 clove garlic, minced
Salt & pepper, to taste
Mixed salad greens
4 Bagel-thins (I chose the everything ones)
- In a large bowl, toss together the chicken, avocado, red onion, jalapeno, tomatoes, and bacon; set aside.
- In a small bowl, combine the sour cream, mayo, cilantro, lime juice, and garlic. Stir into the chicken mixture until well combined. Season with salt and pepper.
- Serve on a toasted bagel-thin with mixed greens (or enjoy as a dip with chips).
Source: The Spiffy Cookie original