Pizza Dip

You Guys.  Sometimes.  Sometimes it’s all I can do to remember my own address, much less think of what to make for dinner.  You guys all think it’s all caviar and hush puppies over here, but seriously, sometimes I just want to shake a bottle of pancake batter with the lights off and and pretend no one can see me making that creepy pancake mix.


But that shit is like a magnet.  Everyone sees it.  And everyone gags.  But then secretly they think “Damn.  If only everything were as easy as add water and shake.”


And while this might not be “add water and shake” easy, it’s pretty darn easy.  I am not messing with crust, I am not messing with forks, I am seriously taking this bread and dunking it into this pizza dip and I’m going to eat it with a huge grin on my face.



As a side and completely note unrelated, I just watched Brian clean our WOOD dinner table with Windex.  Clearly, we are firing on all cylinders over here.

So take this recipe and stick in your back pocket for days when you forget to put mascara on one eye, wear your sweater inside out, or just plain can’t put a sentence together.


Pizza Dip

By Whitney, January 9, 2013

Pizza Dip



Preheat the oven to 425 degrees F. Dice the pepperoni. Heat a medium cast-iron over medium heat until hot. Add the  pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano, salt and  pepper. Continue to cook, stirring, until the onions are very tender and translucent, about 5 minutes. Stir in the tomato paste and cook until it coats the vegetables, about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and parmesan and remove from the heat. Season with additional salt and pepper. Meanwhile, coat the baguette slices with the oil and spread in a single layer on an baking sheet. Bake until lightly toasted, 7 to 9 minutes. Rub the slices with the whole garlic clove and set aside to cool. Preheat the broiler. Scatter the mozzarella over the dip in the skillet. Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve the dip warm with the baguette.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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