Earlier this year, the husband and I attended a local Chili Cook-off which was a great deal of fun. We both liked the white turkey chilis the best out of the local assortment and had fun schmoozing with local restaurateurs and other chili-heads at this tasty do.
The Washington County Dairy Princess was in attendance as well and in between polishing her crown and handing out samples of cheese, she was doling out dairy-packed royal recipes. One of those was for a Hot Pizza Dip, which is a bubbly, luscious layering of various cheeses and seasonings that we have made several times since.
Now that it is the season for watching those interminable Fall sports, namely football, this makes a great excuse to avoid at least one quarter of somnambulistic activity next to my sports-loving spouse by heading off to the kitchen and whipping this up. Another chunk of time can be spent eating this in a recumbent position while nodding sagely at any sports fans as they relate tedious anecdotes and statistics about various football players and teams and you dream about Spring baseball season.
Hot Pizza Dip
8 oz. cream cheese, softened
1 tsp. Italian seasoning (I use oregano)
1/4 tsp. garlic powder (I use at least 1/2 tsp.)
8 oz. mozzarella, shredded
4 oz. Cheddar cheese, shredded
1/2 cup pizza sauce (I use tomato sauce and more oregano and garlic powder)
1/2 cup each red and green bell pepper, finely chopped
Combine softened cream cheese with Italian seasoning. Spread in the bottom of a nine inch glass pie plate.
Combine mozzarella and Cheddar with chopped peppers. Layer half of this mixture over cream cheese. Spread pizza sauce over that and then sprinkle remaining cheese-pepper mixture over all.
Bake at 350 degrees for 20 minutes.
Serve warm with those big kind of tortilla chips.
I am submitting this recipe to the Four Seasons Food September Challenge, which is hosted by Delicieux and Chez Foti, two gorgeous French food blogs.