This week I read an article by The Hamilton Spectator/The Washington Post stating that people actually eat more, calorically, after the holidays than during the holidays. That’s no surprise to me, because usually after the holidays I’m going through some wicked sugar and fat withdrawals, and to combat those withdrawals guess what I’m eating?
The part of the article that really caught my eye stated:
“People’s desire to eat healthier is earnest. There is indeed a spike in purchases of healthier foods after the holidays. But their plan of attack has a huge flaw. Instead of buying green beans in place of french fries, they’re buying both. “
Now, if you had a choice between green beans and french fries, which would you choose?
If you had a choice between veggies or this pizza dip? Honestly, I know which one I’d pick. Every time. Everything in moderation, they say.
Except this pizza dip. I could eat the entire batch in one sitting by myself. You bet I could.
You can add whatever pizza toppings are your favorites to make your own delicious variation. You can make this dip ahead of time, cover it and store it in the fridge, then pop it into the oven when needed.
6 slices bacon, diced
1/2 medium onion, finely diced (about 1/2 cup)
6 button mushrooms, diced
1/4 green pepper, finely diced(about 1/3 cup)
4 oz (1/2 cup) cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon dried oregano
1/2 cup plus 3 tablespoons pizza sauce, divided
50 g (1-3/4 oz) pizza pepperoni, divided (Check with your local butcher for a gluten-free variety.)
3/4 cup shredded cheese - mozzarella, provolone, cheddar, parmesan (or whatever your favorite pizza blend is), divided
2 button mushrooms, sliced for top
Preheat the oven to 375 F.
In a small frying pan, fry the diced bacon until crispy. Remove from the pan and drain on paper towel. Leave about 1 tablespoon of bacon grease in the frying pan. To the pan, add the diced onion and diced mushrooms. Fry the onions and mushrooms over medium heat until the onions are translucent and the mushrooms have released their liquid and browned lightly. Add the diced green peppers and fry for an additional minute. Remove from the heat and set aside.
In a bowl, mix together the cream cheese, sour cream, mayonnaise, oregano and 1/2 cup of pizza sauce until smooth. Dice most of the pepperoni (reserve 5 or 6 slices for the top) into small pieces. Stir the pepperoni, mushrooms, onions, and green peppers into the cream cheese mixture. Stir in 1/2 cup shredded cheese and mix well.
Pour the mixture into an oven safe dish and spread to the edges. Dot the top of the cheese mixture with 3 tablespoons pizza sauce. Top with 1/4 cup shredded cheese blend, pepperoni slices and sliced mushrooms.
Bake, uncovered, for 30 minutes until heated through and bubbling. Serve with sliced baguette or crackers.