Hot Honey & Basil Pepperoni Pizza Dip

• servings: 8 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

For the baguette:

1 french baguette, cut into ½ inch diagonal slices

1-2 tablespoons olive oil or melted butter

½ teaspoon garlic powder

Salt for sprinkling

For the cream cheese & yogurt layer:

8 ounces plain cream cheese, softened

½ cup plain greek yogurt

½ teaspoon salt, plus more to taste

½ teaspoon garlic powder

½ teaspoon dried oregano

For the sauce layer:

1 cup (8 ounces) pizza sauce

For the cheese layer:

1 cup shredded mozzarella or italian cheese blend

¼ cup grated parmesan or pecorino romano cheese

¼ teaspoon dried oregano

18-20 pepperoni slices

For topping:

6 basil leaves, cut into ribbons

Hot honey* (I use Mike’s Hot Honey)

Directions

Preheat the oven to 400 degrees F.

In a small bowl, mix together olive oil/melted butter with garlic powder and salt; brush both sides of the baguette with the mixture. Add baguette slices to a large baking sheet and bake for 8-10 min until slightly golden around the edges. Keep heat in the oven.

In a medium bowl, mix together the cream cheese, greek yogurt, salt, garlic powder and dried oregano until well combined, smooth and creamy.

Spread cream cheese yogurt mixture on the bottom of a greased 9 inch skillet or an 8x8 pan. Spread 1 cup pizza sauce on top, then sprinkle both mozzarella/italian and parmesan cheese on top. Finally top with pepperoni slices. Bake for 15 minutes or until the cheese is melted and bubbly. Place under the broiler for 1-2 minutes until the cheese is just SLIGHTLY golden on the edges; make sure you watch VERY carefully as pepperoni can easily burn!

Remove from the oven and drizzle with a little hot honey and then top with basil ribbons. Use your crostini for dipping and enjoy! Serves 6-8.

Nutrition

• Serving Size: 1 serving (based on 8, w
• Calories: 343 kcal
• Total Fat: 21.6 g
• Saturated Fat: 10.8 g
• Total Carbohydrate: 26.5 g
• Dietary Fiber: 1.9 g
• Total Sugars: 8.6 g
• Protein: 12.4 g