PIZZA DIP





This was a favorite of Chris’ and his friends too.   I have no idea how many times he had eaten this over 18 years, but it was many, and he had even helped to prepare it on many occasions.   We made it for cookout and all sorts of events and just to eat at home and we made it year around.   It is sure to be a favorite as it was a hit everywhere we took it and with pretty much everyone.   Chris always liked it when I made it for his almost weekly weekend computer get-togethers of 4 or more boys.   They could usually engulf the whole dip over the weekend.  



There are no real hard and fast amounts as we would just throw it together, but I will try to approximate for   shopping purposes.   I would recommend name brands as my mother used to try to duplicate the recipe using store brands but it never even came close to the “real pizza dip” taste.   You can adjust the amounts and your “pizza pan” size depending on how many you plan to serve.   We always served it with Tostito regular, scoops or baked chips.   You will need a home size pizza pan, you can use a disposable, but if you do that you will need something firm under it to move from place to place.   Though the recipe here is designed to make a standard home size pizza pan worth of dip, I have made small batches just using a dinner plate.  



·         2 standard size packages of PHILADELPHIA Neufchatel Cheese (you will probably actually only need 1 and a half to three quarters.  



·         16 ounces of good quality Monterey   Jack Cheese (shredded)



·         Medium or Mild (I used medium) Pace Taco sauce (not salsa, it is too runny) I am going to say about 8 oz., but I usually would buy a large multi use jar/container and keep in the fridge for the next time.



·         Ripe Red tomatoes, I usually used about 4 – 6 Roma depending on the size, I think they are best as they are not too watery.   Diced into small pieces.



·         Green onions – about 4 sliced



·         Approx. 8 oz of sour cream, I use Breakstone 1/3 less fat







Allow Neufchatel Cheese to warm to room temperature.   Spread cream cheese evenly over the pizza pan surface, leaving a half inch boarder around the edges.   Spread Pace Taco Sauce over the Neufchatel cheese should be maybe ¼ in deep of slightly less.   Top with finely diced tomatoes.   Top with freshly shredded Monterey Jack Cheese.   Sprinkle with green onions.   You will then add the sour cream around the outside edge of the “pizza” to simulate pizza crust edge.   You can use a cake decorating tip/kit if you want to make it look fancy, but for home we just used a zip lock baggie with a bottom corner cut off at an angle.   We would add the sour cream to the bag, cut just the tip of the bottom corner and squeeze the sour cream from the cut corner around the edge of the “pizza.”   You can make ahead and refrigerate, but should allow to warm to room temperature 30 minutes or so before serving so the chips don’t break off in the pizza.







This recipe will not disappoint!  



bethanyadanner@msn.com

Judie Smart sent the photo of Christopher Danner's favorite PIZZA DIP.

Here is a photo of the dip I made on Sunday in honor of Christopher Danner & all of our Angels... (PIZZA DIP was Chris' favorite) I thought a photo of someone actually making one of the recipes might encourage more participation...just a thought   It probably didn't come out exactly the way it was intended.....but it did taste good ... the kids loved it!

Bethany Danner