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Pepperoni Pizza Dip
12 oz. cream cheese
1 t. Italian seasoning
1/8 t. garlic powder
2 C. grated mozzarella
1/2 C. pizza sauce
2 T. finely chopped bell pepper
1/2 C. diced pepperoni
Blend cream cheese and seasonings in food processor or blender.
Spread
on bottom of 8 or 9 inch glass pie or cake dish. Top with 1/2 of mozzarella,
then pizza sauce, then remaining mozzarella, then chopped bell pepper & diced
pepperoni.
Bake at 350°F. for 15 to 20 minutes.
This is great as a dip for fresh hot breadsticks!
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Layered Italian Cheese Terrine
16 oz. cream cheese, softened
2 C. grated cheese mix (any combo of asiago, mozzarella, provolone, parmesan,
fontina, romano)
2 T. garlic, minced
1 T. each: fresh parsley, basil, oregano, all minced (or 1/2 the amounts dried)
1/2 t. each, salt and white pepper
3/4 C. pesto
3/4 C. roasted, peeled red bell peppers, chopped (or pimento)
3/4 C. pitted black olives, chopped
2-3 slices mozzarella, 1/2" thick
2-3 slices provolone, 1/2" thick
Combine cream and Italian cheeses, garlic, herbs, salt, and pepper in a bowl and
mix very well. Press mixture onto a cookie sheet lined with plastic wrap in a
layer about 1/2" thick. Chill about one hour or until very cold.
Lightly oil the loaf pan and line with plastic wrap. Piece together a seamless
layer of the mozzarella slices in the bottom of the pan. Cut a section of the
filling to fit over the mozzarella. Drop the pan from a low altitude to compress
the layers. Add the pesto on top of the cheese mix and smooth out with a
spatula.
Repeat the procedure with mix, then red bell peppers, then mix, then the olives.
Add the last piece of cheese mix, and top with a seamless layer of provolone.
Cover well with plastic wrap. Chill or freeze for later consumption.
To serve, cut with a warm, non-serrated knife into vertical slices, so that all
the layers show. Serve with baguettes, bagel crisps, or crackers.
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