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Pepperoni Pizza Dip

Pepperoni Pizza Dip

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  • Makes: 24 servings
  • Yield: 6 cups dip
  • Prep 15 mins
  • Slow Cook 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
  • Stand 10 mins

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Pizza sauce, diced tomatoes, chopped sweet peppers and sliced pepperoni quick-cook in your Instant Pot, then get combined with mozzarella and Parmesan cheeses for a scrumptious dip. We like serving this with toasted bread slices.

Ingredients

  • 1 15 - 16 - ounce jar pizza sauce
  • 1 14 1/2 - ounce can diced tomatoes, drained
  • 1 cup coarsely chopped yellow, orange, and/or red sweet peppers
  • 1 cup coarsely chopped onion
  • 1 3 - 3 1/2 - ounce pkg. sliced pepperoni, cut up
  • 1/2 cup sliced pitted ripe olives (optional)
  • 4 cloves garlic, minced
  • 2 cups shredded mozzarella cheese (8 oz.) or 8 oz. fresh mozzarella pearls
  • 1/2 cup finely shredded Parmesan cheese (2 oz.)
  • 2 tablespoons purchased basil pesto or 1 Tbsp. shredded* fresh basil
  • Baguette-style French bread slices, toasted*

Directions

  1. Directions No directions
  2. Fast 7 minute cook time Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. In a 1 1/2-qt. round ceramic or glass baking dish combine the first seven ingredients (through garlic). Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips; place dish on crisscross. Transfer dish to steam rack using the strips. Fold strips down inside pot. Lock lid in place. For an electric cooker, cook on low pressure 7 minutes. For a stove-top cooker, bring up to pressure over medium heat; reduce heat to maintain steady (but not excessive) pressure 7 minutes. For both models, let pressure release naturally 15 minutes. Release any remaining pressure. Open lid carefully. Stir mozzarella cheese into dip. Let stand, covered, for 10 minutes; stir. Use foil strips to lift dish out of pot. Sprinkle with Parmesan cheese. Top with pesto. Serve with toasted bread slices.
  3. Slow 5 hour low or 2 1/2 hour high cook time In a 3 1/2- or 4-qt. slow cooker combine first seven ingredients (through garlic). Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Stir in mozzarella cheese. Let stand, covered, 10 minutes; stir. Sprinkle with Parmesan cheese. Serve immediately or keep warm, covered, on warm or low up to 2 hours. Top with pesto and serve with bread slices.

Tip

  • * Place slices of baguette-style French bread on a large baking sheet. Bake in a 375 degrees F oven 6 to 18 minutes or until edges just start to brown.

Tip

  • Ingredient Know-How Here's how to shredor chiffonadefresh basil. It's a simple technique for creating ribbons out of delicate leafy greens, such as basil. Simply stack the leaves on top of each other, gently roll them up, then use a sharp knife to slice them into ribbons.

Nutrition Facts

(Pepperoni Pizza Dip)

Servings Per Recipe 24, vit. C (mg) 13, iron (mg) 0, Fat, total (g) 3, cal. (kcal) 62, vit. A (IU) 419, pro. (g) 5, calcium (mg) 114, sugar (g) 2, Potassium (mg) 143, fiber (g) 1, sodium (mg) 263, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 7, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 4, Niacin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, chol. (mg) 12, Thiamin (mg) 0

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