EASY PIZZA DIP #MOZZARELLA #DIP

In case you're a cheddar sweetheart or a pizza fan you're going to adore this covering less pizza dip.I'd readily skirt my very own one-hour natively constructed pizza outside and simply eat pizza cheddar, thank you very much.No hull implies it's normally sans gluten plunge which is decent in case you're engaging to have that choice.

The plunge is so quick and simple to make that you can have it collected and in the broiler in under five minutes without dirtying a solitary bowl. The ideal sort of formula.

There are just 5 fixings in the plunge, and 3 of them are cheddar. Cream cheddar, mozzarella cheddar, and parmesan cheddar that are layered into pizza sauce and beat with pepperoni.

In case you're a devotee of doctored up pizza (my family isn't), don't hesitate to include dark olives, frankfurter, chime peppers, pineapple, or whatever puts a smile on your face boat.If you happen to have remains simply warm and call them hull less pizza or noodle-less lasagna.But I question you will on the grounds that after everybody dives into the warm, gooey, bowl of solace, this mushy goodness will be gone in the blink of an eye.

INGREDIENTS:

• 8 ounces brick-style cream cheese, very well-softened (lite is okay)
• 1 1/2 cups grated mozzarella cheese, divided (3/4 cup + 3/4 cup)
• 1 cup finely grated parmesan cheese, divided (1/2 cup + 1/2 cup)
• 1 heaping cup pizza sauce (or your favorite marinara or red sauce)
• about 15 pepperoni slices, or as needed to cover surface of pie dish

DIRECTIONS:

1. Preheat oven to 375F. Spray a 9-inch pie dish (I used a glass Pyrex) with cooking spray.
2. Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It’ll slide around a bit and it doesn’t have to be perfect, but it’s so much easier if your cream cheese is very well-softened.
3. Evenly sprinkle 3/4 cup mozzarella over cream cheese.
4. Evenly sprinkle 1/2 cup parmesan.
5. Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knife to evenly disperse.
6. Evenly sprinkle 3/4 cup mozzarella over sauce.
7. Evenly sprinkle 1/2 cup parmesan.
8. Evenly top with pepperoni slices.
9. Bake for about 20 to 25 minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. Read product labels to ensure all products are gluten-free if that’s a consideration for you.

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