Description
Perfectly cheesy and filled with favorite pizza toppings, this warm dip is always a hit!
Ingredients
- 2 cups Shredded Mozzarella Cheese
- 2 cups Shredded Medium Cheddar Cheese
- ¼ cups Grated Parmesan Cheese
- 1 cup Roughly Chopped Turkey Pepperoni (I Think Regular Pepperoni Makes This Too Greasy!)
- 1 cup Mayonnaise (I Don’t Recommend Substituting For Reduced Or Fat-free Mayonnaise, It’s Just Not The Right Consistency)
- ½ cups Small Diced Onion
- ½ cups Small Diced Green Pepper
- 3 cloves Garlic, Minced
- 1 can (6.5 Oz. Size) Mushroom Stems And Pieces, Drained
- ¾ cups Roughly Chopped Black Olives
- ¼ cups Roughly Chopped Green Olives
- 1 teaspoon Dried Italian Seasoning
- ⅛ teaspoons Crushed Red Pepper Flakes
- ⅛ teaspoons Freshly Ground Black Pepper, Plus A Bit More Cracked Across The Finished Dip
Preparation
Note: This recipe is highly versatile, so feel free to mix it up with your favorite pizza ingredients. I would suggest leaving the cheeses and pepperoni as the base to the dip. Then just have fun with the rest!
Preheat oven to 350°F.
In a large bowl, combine all the ingredients, mixing well to incorporate. Spread into a baking dish, either a large rectangle up to a 9″ x 13″ size, or a large pie plate. Crack a bit more black pepper over the surface and bake for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown. Sometimes I also place it under the broiler for a minute or two to get the top extra golden pretty. Serve with sturdy crackers or sliced and toasted baguettes.
