Slow-Cooker Pizza Dip Recipe Kitchen

Slow Cooker Pizza Dip Recipe

Level: Easy

Serves: 10 to 12

Nutrition Facts (per serving): Serving size: 1 of 12 servings Calories: 408; Total Fat: 32 g; Saturated Fat: 17 g; Carbohydrates: 9 g; Dietary Fiber: 1 g; Sugar: 2 g; Protein: 20 g; Cholesterol: 89 mg; Sodium: 861 mg.

Total Time: 1 hr 15 min   Hands-on Time: 10 min

This incredibly cheesy, pizza-inspired dip is perfect for parties: simply combine the ingredients in a slow cooker and let them meld into a rich, irresistible dip. It's finished with crisped mini pepperoni and a sprinkle of Parmigiano-Reggiano, and is wonderful served with warm focaccia, garlic knots, or crusty French bread.

Ingredients

• 8 oz cream cheese, softened to room temperature
• 1 1/2 cups pizza sauce
• 1 tsp garlic powder
• 1 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1 cup mini pepperoni (divided)
• 8 oz mild Cheddar cheese, shredded
• 1 tbsp cornstarch
• 1 lb lowmoisture mozzarella, shredded (divided)
• 1 tsp olive oil
• 1/3 cup grated aged ParmigianoReggiano
• Fresh basil leaves, torn or whole, for garnish
• Warm honey for drizzling (optional)
• Warm focaccia, French bread, or garlic knots for dipping

Special equipment: A 4- to 6-quart slow cooker is recommended.

Directions

• In the slow cooker, combine the cream cheese, pizza sauce, garlic powder, crushed red pepper, oregano, salt, and half of the mini pepperoni (about 1/2 cup). Mix vigorously until combined.
• In a separate bowl, toss the shredded Cheddar with the cornstarch, then combine with about three-quarters of the shredded mozzarella; stir this cheese blend into the slow cooker and mix well. Secure the lid and cook on HIGH for 50 minutes, stirring once about halfway through.
• After 50 minutes, stir again and sprinkle the remaining mozzarella over the top. Cover and cook an additional 15 minutes to melt the top layer of cheese.
• While the top cheese melts, heat the olive oil in a small skillet over medium-high heat. Add the remaining 1/2 cup mini pepperoni and cook, stirring, until the slices curl and become crisp (about 12 minutes). Transfer to paper towels to drain.
• When the top layer of mozzarella has melted, sprinkle the grated ParmigianoReggiano on top, arrange the browned pepperoni cups, and scatter the basil leaves. If desired, drizzle lightly with warm honey. Switch the slow cooker to WARM and serve immediately with bread for dipping.

Category: Appetizer