White Pizza Dip

Everyone loves a good hot dip for a party.  Among the buffalo dips and spinach artichoke dips of the world it’s nice to bring something different to a party.  This white pizza dip was introduced to us by our friend Mindy and we’ve been making it ever since!  It’s perfect for a mini crock, but can be doubled for a larger slow cooker and a bigger crowd.  Either way, I know this will quickly become a favorite for you and your friends.

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WHITE PIZZA DIP

Ingredients

  • 16 Ounces Sour Cream
  • 8 Ounces Ricotta Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Packet Garlic & Herb Dry Soup Mix
  • 30-40 Slices Pepperoni
  • 1 Large Loaf Italian Bread

Instructions

  • In a mini slow cooker, mix sour cream, ricotta, mozzarella and soup mix until thoroughly combined.
  • Cut pepperoni slices into quarters or eighth, depending on preference, and mix into sour cream mixture.
  • Plug in cooker and allow to heat for at least two hours, stirring occasionally.
  • Cut bread into bite-size pieces and arrange in a bowl to serve.

White pizza dip is tangy and a little spicy depending on the amount of pepperoni you put in it.  Like a lot of my recipes, you can easily update it with flavors of your choice.  Go with a meatless version and add sautéed mushrooms and green peppers instead.  Try adding 8 ounces of cooked crumbled spicy Italian sausage or even ground beef and diced chopped and seeded tomatoes.  I’d like to hear what you try and what worked well.  I’m sure you’ll quickly find your favorite combination.  Dig in!!

Italian Sausage Stuffed Mini Peppers

I was given a pepper roasting rack some years back as a Christmas gift.  And over those years, I’ve perfected this recipe for grilled sweet peppers stuffed with a spicy Italian filling.  Delicious as a football-watching snack and pretty enough as an appetizer to bring to a dinner party.  Try making these for your Super Bowl party tomorrow!  And if you don’t have a special rack, you can use foil to fashion a checkerboard in the same shape to hold these upright on your grill.

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ITALIAN SAUSAGE STUFFED MINI PEPPERS

Ingredients

  • 24 Assorted Mini Sweet Peppers (most groceries sell them by the bag now)
  • 8 Ounces Sweet Italian Sausage
  • 1 Clove Garlic, Minced
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tsp. Dried Oregano
  • 1/2 Tsp. Red Pepper Flakes (optional)

Instructions

  • Wash and dry the peppers.  Cut off tops and use a paring knife to remove any seeds and white membranes from inside.  Set aside.
  • In a medium bowl, combine sausage (without casing), garlic, oregano, cheese and pepper flakes.
  • Using a small spoon or your fingers, stuff each pepper with the sausage mixture.  Only fill each pepper just to the top and don’t pack it too tight.  The filling will expand when it cooks.
  • Place peppers in your specialty rack or foil grid so that they are standing upright.
  • Grill over low heat for 25-30 minutes.  Peppers will be roasted, blistered and soft while the filling should expand and brown on top.
  • Remove from grill and serve immediately.

Grab yourself an IPA, cocktail or glass of cabernet and savor these salty sweet bites.  I guarantee that you’ll make these a staple snack for the big game or family functions.  And make the small investment in the pepper rack, it’s totally worth the purchase to make this recipe as well as grilled jalapeño poppers!  Dig in!