The beauty of this recipe is the creativity and flexibility it offers. Feel free to use this is your starting point and add or change the toppings and ingredients to suit your preferences. Dip for dinner, anyone? Yes, please.
2 tablespoons olive oil
½ pound ground Italian sausage (or 2-3 Italian sausage links with casings removed)
1 medium onion, chopped fine
3 cloves garlic, minced
1 green pepper, seeded and chopped fine
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
Pinch of red pepper flakes
4 tablespoons tomato paste
2 cups sour cream
1 cup ricotta
2 cups shredded mozzarella, divided
¾ cup grated Parmesan, divided
¼ cup chopped pepperoni slices
6-8 slices pepperoni, for topping
Toasted baguette slices, pita chips, or bagel chips, for serving
In a large ovenproof skillet, heat the oil over medium heat. Sauté the ground sausage until browned. Add onions, garlic, and green peppers to the skillet. Continue cooking over medium heat until onions are translucent and peppers are tender. Add seasonings and tomato paste, stirring frequently. Adjust heat to medium-low, allowing the tomato paste to cook a minute or two before adding the sour cream, ricotta, 1 cup of the mozzarella, ½ cup of parmesan, and chopped pepperoni. Stir to combine and continue cooking over medium-low heat until melted.
Heat oven to 375°F.
Arrange remaining mozzarella, pepperoni, and parmesan on top of the dip to resemble a pizza. Bake until dip is bubbling and cheese on top is melted and beginning to brown, about 10 minutes. Place under broiler for a moment if needed to brown the toppings further.
Serve hot with toasted baguette slices, pita chips, or bagel chips.
If you don’t have an oven proof skillet, just use any large skillet to prepare the dip, then transfer to a casserole dish before adding final toppings and baking.
Keywords: hot pizza dip