Recipe: Hot Honey & Basil Pepperoni Pizza Dip

• For the baguette:
  • 1 French baguette, cut into 1/2 inch diagonal slices
  • 1-2 Tbsp Tuscan Herb Extra Virgin Olive Oil
• For the cream cheese & yogurt layer:
  • 8oz plain cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp Jacobsen’s Italian Sea Salt, plus more to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
• For the sauce layer:
  • 1 cup Stonewall Kitchen Classic Pizza Sauce
• For the cheese layer:
  • 1 cup shredded Italian cheese blend
  • 1/4 cup grated Parmesan
  • 1/4 tsp dried oregano
  • 18-20 pepperoni slices
• For topping:
  • 8 basil leaves, sliced into ribbons
  • Mike’s Hot Honey

Directions

Preheat oven to 400F.

Place sliced baguette on a baking sheet. Drizzle with Tuscan Herb Extra Virgin Olive Oil and bake for 8-10 minutes or until slightly golden around the edges. Remove from oven and set aside.

In a medium bowl, mix together the cream cheese, Greek yogurt, Jacobsen’s Italian Sea Salt, garlic powder and dried oregano until well combined (should be a creamy consistency).

Remove from the oven and drizzle with Mike’s Hot Honey and top with basil ribbons. Use your prepared crostini for dipping!

Enjoy!