Servings
Font
Back
Irresistible Pizza Dip
5 from 15 votes

Irresistible Pizza Dip

The Irresistible Pizza Dip layers a rich tomato passata base simmered with onion, capsicum, garlic, and oregano, topped with a blend of cream cheese and ricotta that creates a creamy texture. This dip is finished with a mix of shredded cheeses and sliced cured meats like cabanossi and salami, then baked until bubbling and golden. It delivers a hearty, savory flavor similar to pizza toppings combined in a creamy, spreadable form, ideal as a warm appetizer or party snack.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Course: Condiments, Others
Cuisine: gluten-free

Ingredients

  • 1 small onion diced
  • 1 small capsicum chopped
  • 1 clove garlic
  • 1 teaspoon oregano or 1 tablespoon chopped dried oregano, dried
  • 700 ml tomato passata (or your favourite pizza sauce)
  • 60 ml olive oil
  • 2 ticks cabanossi
  • 100 gm salami sliced, hot
  • 250 gm cream cheese softened
  • 250 gm ricotta cheese
  • 125 ml milk
  • 50 gm Parmesan Cheese finely grated
  • 50 gm cheddar cheese grated

Instructions

    Cup of Yum
  1. Oven preheated to 180 C /350 F Heat a large fry pan or shallow sided pot. Add olive oil onions, 1 stick of sliced cabanosi and capsicum and saute on low till starting to soften. Add the herbs, and the garlic and cook till fragrant and softened.
  2. Add the tomato sauce and simmer on low till reduced and thickened. Season with salt and pepper (add pre-made pizza sauce if you prefer) and pour into an oven proof dish you can serve in. Set aside
  3. Mix the ricotta and cream cheese till combined then gradually mix in the milk till smooth
  4. Start to spread the cream cheese over the top and ( it isn't a runny mix) push it with a spoon to the edges. It doesn't matter if some of the tomato sauce peeks through. Sprinkle the grated cheeses over the cream cheese mixture
  5. Cut the other stick of cabanosi into thin circles and slice the salami in to strips or quarters, (this way it is easier to eat) and arrange on the top.
  6. Bake in a very hot oven for 15 minutes.
  7. I finish mine under the grill so that the top gets melted nicely and the salami is a bit crispy. Once it is bubbly and starting to colour, turn off the grill.
  8. Let the dip sit for several minutes to cool slightly before feeding to the hungry hordes

Notes

  • You can substitute or combine salami with other cured meats like ham, bacon, or sopressa according to your preferences.
  • Adding pineapple is an option for a sweeter contrast if you enjoy that flavor component.