Pizza dip has real pizzazz

Maricela Murillo, Senior Staff Reporter

Last weekend, a friend and I decided we hated ourselves enough to make a pizza dip recipe featured on Buzzfeed Video of all places. The ingredients were simple and mostly involved cheese: a bag of shredded mozzarella, a bag of shredded parmesan, six ounces of cream cheese, milk, a jar of marinara sauce and toppings like pepperoni and mushrooms.

First, I warmed up a half cup of milk on the stove and added half a cup of mozzarella and half a cup of parmesan and let it melt. I was about to pour the cheese sauce into a square baking dish I had on hand when I realized I was supposed to have added the cream cheese to the milk before the mozzarella or the parmesan. I threw it in and stirred it quickly and it melted just fine, so that was a crisis averted.

Once I had the cheese sauce ready, I poured it all into the aforementioned square baking pan. I would recommend using a larger, flatter dish if available because it spreads the ingredients out and makes it easier to scoop the dip up. I patted the sauce down and added some marinara sauce. It took less than half a jar to completely cover the cheese, but I wish I had added more since I felt like the dip really needed acidity to cut through the fattiness of everything else.

After the layer of sauce, I added the cheese that was left in the bags of mozzarella and parmesan cheese, though I would suggest adding a little less since it melted into an impenetrable fortress that was hard to scoop up with bread. Finally, on my half of the dip, I added some pepperoni, mushrooms and olives, and my friend added spinach, mushrooms and jalapenos. I set the oven to 425 degrees Fahrenheit and popped the dip in. I kept checking on it and took it out after about 10 minutes, when the cheese was bubbling and a little golden brown. Then I lowered the temperature of the oven to 350 and added in a loaf of garlic bread cut into two-inch strips. I took them out when they were warm and crispy around the edges.

The first few bites of the dip were glorious. They were cheesy, tangy and garlicky. Around the third bite, I started to realize that cream cheese is like, really creamy, man, and I could just feel the calories and regret sliding down my throat. About four strips of garlic bread in I had to stop. Overall, I’d say this dip is great if you have five other people to share it with, or if you’re really dedicated to dip.

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Ingredient List:

  • ½ cup of milk
  • ½ cup of shredded mozzarella cheese, plus more for topping
  • ½ cup of shredded parmesan, plus more for topping
  • 6 oz. cream cheese
  • Marinara sauce to taste
  • Toppings of choice

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