| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 8-ounce package cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic, finely chopped
- 1 cup shredded low-moisture mozzarella
- 1 cup shredded mild provolone
- 1/2 cup grated Parmesan
- 3/4 cup chopped roasted red bell peppers, patted dry
- Tortilla chips, for serving
- Crudites, for serving (I used endive spears, carrots, cucumbers, fennel and baby bell peppers)
Instructions
- Preheat the oven to 400 degrees F.
- Combine the cream cheese, mayonnaise, oregano, rosemary, red pepper flakes and garlic in a large bowl and mix until smooth. Stir in the mozzarella, provolone and 1/4 cup Parmesan until well combined. Gently fold in the roasted red bell peppers just to combine.
- Spread the mixture in a 9-inch deep-dish pie plate. Sprinkle with the remaining 1/4 cup grated Parmesan. Bake until browned and bubbly throughout, 20 to 22 minutes. Serve hot with tortilla chips and crudites.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 501 |
| Total Fat | 43 g |
| Saturated Fat | 18 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 87 mg |
| Sodium | 761 mg |
Reviews
Made this dip today for “football food.” It is cheesy and delicious. I made the entire thing in a food processor. I used fresh rosemary but dried oregano (still 1 tsp). I didn’t use the roasted peppers. And I tore up provolone slices and let the food processor chop them.
It is really cheesy and yummy. However, it did not remind me of pizza, so I added tiny pepperoni and canned mushrooms – drained and dried off. I left out the peppers because I didn’t feel like looking for them in the grocery.
Cheers all around! Everyone kept coming back to the pizza dip!