Hot Honey & Basil Pepperoni Pizza Dip
An EASY & DELICIOUS weeknight FAMILY-FRIENDLY meal! Cooks up in 45 minutes! The PERFECT back-to-school dinner idea!
Ingredients
- 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).
Spread cream cheese yogurt mixture on the bottom of a greased 9 inch cast iron skillet. Spread 1 cup Stonewall Kitchen Classic Pizza Sauce on top, then sprinkle Italian and parmesan cheese on top. Finally top with pepperoni slices. Bake for about 15 minutes or until the cheese is melted and bubbly (watch pepperoni so it doesn’t burn).
Remove from the oven and drizzle with Mike’s Hot Honey and top with basil ribbons. Use your prepared crostini for dipping!
Enjoy!
