Loaded Pizza Dip

1 Rating
Recipe courtesy ofTrisha Yearwood

Total: 55 min Cook: 20 min

Yield: 6 to 8 servings

Level: Easy



  • 1 cup shredded mozzarella
  • 1 cup grated Parmesan
  • 1/2 cup ricotta
  • 1/2 cup sour cream 
  • 4 ounces cream cheese 
  • One 14-ounce can fire-roasted tomatoes 
  • One 6-ounce can tomato paste 
  • 2 teaspoon garlic powder 
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes 
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup chopped red onion 
  • 1 red bell pepper, chopped 
  • 3/4 cup sliced black olives 
  • 1 loaf crusty bread or baguette, thinly sliced, for serving 


  • Preheat the oven to 375 degrees F.

  • In a food processor, combine 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, and the ricotta, sour cream and cream cheese. Blend until smooth, with no lumps of cream cheese. Spread the mixture into an even layer in the bottom of a 9-by-9-inch baking dish.

  • Mix together the fire-roasted tomatoes, tomato paste, garlic powder, Italian seasoning and red pepper flakes in a small bowl. Season with salt and pepper. Carefully spread the mixture over the cheese layer so that it evenly coats the cheese and you don't see any white. Top with the onions, bell peppers and sliced olives. Sprinkle the veggies with the remaining mozzarella and Parmesan.

  • Bake for 25 minutes; then turn the oven to 450 degrees F and bake until brown and crusty around the edges, another 5 minutes. Cool slightly. Serve with crusty bread.

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1 Rating

Lori D.
This dip was a touchdown! Made it to watch football and it was a big hit. Easy to make. next time I might put some pepperoni in with the tomato mixture. I will definitely make again. See All Reviews Post Review

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