Pizza Dip
Creamy cream cheese, pizza sauce, and melty mozzarella, topped with Bridgford Pepperoni and baked in one skillet. Serve it with tortilla or pita chips for an easy game day appetizer.
Servings: 8 servings
Calories: 171kcal
Equipment
- 8 or 9-inch cast iron skillet or casserole dish
- silicone spatula to spread the cheese and sauce
Ingredients
- 8 ounces cream cheese, softened
- ½ cup marinara or pizza sauce
- 2 cups mozzarella cheese shredded
- ½ package Bridgford Pepperoni 20 slices, I used thick sliced
Instructions
- Preheat the oven to 375°F. Let the cream cheese sit out until it’s soft so it spreads without tearing.
- Spread 8 ounces softened cream cheese over the bottom of a 8 or 9-inch skillet or round baking dish with a silicone spatula. Press it out to the edges in an even layer.
- Spoon 1/2 cup marinara or pizza sauce over the cream cheese and spread it gently, so you don’t drag the cream cheese up into the sauce.
- Sprinkle 2 cups shredded mozzarella evenly over the sauce.
- Arrange Bridgford Pepperoni edge to edge across the whole top, covering the cheese (about 20 slices)
- Bake for 20 minutes, until the cheese is bubbly and the edges of the pepperoni start to curl.
- Serve warm right from the skillet, with tortilla chips or pita chips for scooping.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 4g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 433mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 0.4mg
