Pizza Dip #SundaySupper

Today’s Sunday Supper theme is all about Tailgating. I don’t live in a football loving family, not real football or American football. But I have very fond memories of American football from my college years. For a year of college I lived in a house with 5 guys I went to school with and they were big American football fans. Because of my upbringing of moving around so much I can easily adapt to my surroundings and that includes enjoying things other do. During that year I became American football mad. I watched it every weekend, followed teams and players and enjoyed every minute of it. Once I was out of that environment I didn’t keep up with it but I still have very fond memories of that time. So I wanted to share a warm and hearty dip that if I could go back I would have loved to shared with my roommates, Pizza Dip.

My husband and I were so impressed with this dip we skipped our dinner plans and just ate this, it really did taste like pizza with every bite. Next time I think I am going to turn this into a reduced carb pizza night for us and serve it with courgette sticks and cauliflower chips.

Pizza Dip

28g (1 oz) pepperoni slices
85g (3 oz) chorizo
165g (1 c.) finely chopped onion
75g (1/2 c.) finely chopped green bell pepper
2 cloves garlic, minced
1/2 tsp dried oregano
Kosher salt and freshly ground black pepper
1 Tbsp tomato paste
400g (28 oz) can crushed tomatoes
40g (1/4 c.) grated Parmesan
114g (4 oz) mozzarella, diced
Recipe from Food Network


Dice up the chorizo . Thinly slice the remaining 1 ounce and set it aside to garnish the dip. Heat a medium ovenproof skillet over medium heat until hot then add the diced chorizo and cooking, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano. Cook, stirring occasionally until the onions are very tender and lightly browned, about 5 minutes.

Stir in the tomato paste and stir until it coats the vegetables about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste.

Preheat the grill. Scatter the mozzarella and sliced pepperoni over the dip in the skillet. Place the skillet under the grill and broil until the cheese is melted and lightly browned, 2 to 3 minutes.

Serve with bread slices or for a lower carb option you could do courgette sticks and http://www.manuskitchen.com/2013/03/easy-crispy-cauliflower-chips.html.

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Pizza Dip
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Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 28g (1 oz) pepperoni slices
  • 85g (3 oz) chorizo
  • 165g (1 c.) finely chopped onion
  • 75g (1/2 c.) finely chopped green bell pepper
  • 2 cloves garlic, minced
  • ½ tsp dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp tomato paste
  • 400g (28 oz) can crushed tomatoes
  • 40g (1/4 c.) grated Parmesan
  • 114g (4 oz) mozzarella, diced
Instructions
  1. Dice up the chorizo . Thinly slice the remaining 1 ounce and set it aside to garnish the dip. Heat a medium ovenproof skillet over medium heat until hot then add the diced chorizo and cooking, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano. Cook, stirring occasionally until the onions are very tender and lightly browned, about 5 minutes.
  2. Stir in the tomato paste and stir until it coats the vegetables about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste.
  3. Preheat the grill. Scatter the mozzarella and sliced pepperoni over the dip in the skillet. Place the skillet under the grill and broil until the cheese is melted and lightly browned, 2 to 3 minutes.
  4. Serve with bread slices or for a lower carb option you could do courgette sticks or cauliflower chips

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