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Whether you’re team pizza or team dip, this keto-friendly pizza dip recipe makes everybody a winner. It’s loaded with ranch flavor to add just the right touch of zest to bread, chips, veggies and any other dippable delight you can dream up.
olive oil, for greasing
cream cheese, softened
1 package (8 ounces)
1 packet (1 ounce)
grated Parmesan cheese, divided
¾ cups
shredded mozzarella cheese, divided
2½ cups
tomato pureé
1 cup
sliced pepperoni
1⁄3 cup
sliced bread, tortilla or pita chips, or cut vegetables, for dipping
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat oven to 350°F. Grease the bottom of a 9-inch pie pan with olive oil.
In a small bowl, combine cream cheese and half of the dips mix until well-blended. Spread mixture onto the bottom of the pie pan, then sprinkle half of the Parmesan evenly over the cream cheese, followed by half of the mozzarella.
In another bowl, stir the remaining ranch seasoning mix into the tomato puree, and spread evenly over the cheese mixture. Top with the remaining cheeses and layer with pepperoni slices.
Bake for 20 to 25 minutes, or until the dip is melted and bubbly. Serve warm with sliced bread, tortilla or pita chips, or vegetables.
