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Readers and Writers Recipes: Pepperoni Pizza Dip

This tasty dip recipe is one I got from my friend, Anne. It’s a real crowd-pleaser. Like last week’s recipe, Pepperoni Pizza Puffs, Pepperoni Pizza Dip works well for a book club or readers’ group get-together, family get-together, or any other fun gathering.

Pepperoni Pizza Dip

Ingredients:

1- 8ounce package of cream cheese, softened

1/2 cup sour cream

1 teaspoon dried oregano

1/8 teaspoon garlic powder

1/8 teaspoon crushed red pepper

1/2 cup pizza sauce

1/2 cup chopped pepperoni

1/4 cup chopped onion

1/4 cup chopped green peppers

1/2 cup shredded part-skim mozzarella cheese

Directions to make:

1- Preheat oven to 350° F.

2- In a bowl beat together cream cheese, sour cream, garlic and red pepper.

3- Spread cream cheese mixture evenly in a 9 to 10 inch pie plate that’s been coated with vegetable cooking spray (like Pam).

4- Spread pizza sauce over top of the cream cheese mixture.

5- Sprinkle chopped onion, green peppers, and pepperoni over top of the pizza sauce.

6- Bake for 10 minutes, then remove from oven and top with the mozzarella cheese.

7- Bake 5 more minutes until mozzarella is melted and mixture is heated through.

8- Serve with green pepper strips, broccoli, cauliflower, bagel chips, crackers, etc. for dipping. Or add a small knife, and Pepperoni Pizza Dip can be spread on toasted, thinly-sliced French bread.

Appearing Monday on Whimsical Words: a guest post from author, TW Fendley.

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Debuting on Whimsical Words is a new feature: Readers and Writers Recipes. I’ll be posting a recipe per week from either my recipe files or the files of another writer or reader. Many of the recipes, like today’s Over-Night Shrimp Dip, work well for a book club or readers’ group get-together or any other fun gathering.

Over-Night Shrimp Dip

1) Mix well with a fork:

1 can tiny shrimp (drained weight 4 ounces)

8-ounces cream cheese (softened)

2 Tablespoons finely chopped onion

3 Tablespoons mayonnaise or mayo-like salad dressing

3 Tablespoons ketchup

2) Put in sealed container and chill over-night in the refrigerator.

3) Serve in a festive dish with either chips or fresh vegetables for dipping. Also works great as a delicious spread on crackers.

4) Notes: I use low-fat creamed cheese and low-fat “Miracle Whip” to reduce the calories. Left-overs can be stored in a sealed container and used within a week. I love to spread the left-over shrimp dip on crackers and eat with soup for a great lunch.

Remember book clubs and readers’ groups, I’d love to be a guest at one of your meetings if you’ve read one of my books. If I can’t get there “in-person,” I can always Skype! And let me know of any great recipes or book club ideas that have worked for your group. – Vonnie

Coming on Monday: a fabulous guest post from author L. Jagi Lamplighter Wright.

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