Sunday, March 3, 2013

Pizza Dip & Leprecon

Well March is a fairly big month for Irish people. Probably one of my favorites to be honest. I was in Ireland for St. Patrick's Day in 2010 and it was incredible. The city I live in, Hoboken NJ, has a yearly celebration called Leprecon for the glorious holiday for St. Patrick's Day.

I love hosting parties. If I could, I would be a party or wedding planner as a job. Now that being said, I love planning parties that I am expecting to have. That was not the case for Leprecon. I was given a few hours notice that people were coming over and had to do a quick run to the food store for everyone. The party was a success, don't worry.

I have a few go to dips. One is buffalo chicken that my boyfriend asks me to make for him weekly, which I usually oblige. Maybe I'll make a post about that later. Another is a pizza dip from Closet Cooking which I personally like because its a little less conventional. I made this for the first time a few years ago and have been making it ever since. It is ALWAYS a hit and I personally love it. I also couldn't eat anything this year do to the "no cheese" rule again, but everyone raved about it one again. Thanks for saving Leprecon, pizza dip!






Pizza Dip

  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup mozzarella, shredded
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 cup pizza sauce
  • 1/2 cup mozzarella, shredded
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 2 ounces pepperoni, sliced
  • 2 tablespoons green pepper, sliced
  • 2 tablespoons black olives, sliced
  1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
  2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
  3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

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