Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Pizza Dip
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- Level: Easy
- Total: 1 hr 15 min
- Active: 10 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- 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
This easy, satisfying dip is perfect for your next party: just throw everything into your slow cooker and let it melt together into the cheesiest, most irresistible pizza dip you won’t be able to stop eating. It’s topped with tiny pepperoni cups—quickly crisped in a skillet—which make the whole thing look like a bubbling, deep-dish pizza in a bowl. Serve it with warm focaccia, garlic knots or hunks of French bread and watch it disappear.
- Level: Easy
- Total: 1 hr 15 min
- Active: 10 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- 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
Ingredients
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Directions
Special equipment:
a 4- to 6-quart slow cooker- Add the cream cheese, pizza sauce, garlic powder, red pepper flakes, dried oregano, salt and 1/2 cup of the mini pepperoni to a 4- to 6-quart slow cooker and stir vigorously to combine. Toss the Cheddar and cornstarch with three-quarters of the mozzarella in a large bowl to combine, then add to the slow cooker and stir to incorporate. Cover and cook on high, stirring halfway through, for 50 minutes.
- Stir once more, then sprinkle the remaining grated mozzarella over top. Cover and cook for an additional 15 minutes to melt the mozzarella.
- Meanwhile, 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 pepperoni turn into little cups and crisp up slightly, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain.
- Once the mozzarella is melted, sprinkle the top with the Parmigiano-Reggiano, followed by the pepperoni cups and basil. Drizzle with hot honey if desired. Set the slow cooker to warm, then serve with warm focaccia, French bread and/or garlic knots.
