I’ve learned that I need to start prepping for certain holidays weeks in advance for the benefit of this blog. I would love to feature a dish that would shine during a particular time of year. I’ve attempted this in the past, but failed rather miserably. My Christmas Croquembouche was posted Christmas Eve, which didn’t allow near enough time for someone to make their own croquembouche for a Christmas festivity, had they wanted to. I had planned on making rosy pink macarons for Valentine’s Day… which, as I’m sure you can tell, I did not. Furthermore, this featured ooey gooey, cheesy Pepperoni Pizza Dip was intended for Super Bowl Sunday. And if I’m not mistaken, I believe it is now March. Only a month past due.
I can’t beat myself up too much, I guess. I’ve never been one to be punctual- and you can forget expecting me to be ahead of schedule. I’d also like to mention that I’m superb at procrastinating or pushing things aside. Nevertheless, I’m determined to get better. There is always room for improvement and that’s what I like to think of this blog as: my own personal log of self-advancement. It’s a diary for my growth as an individual. A place where I can share my thoughts and the current events of my life, as well as tracking the progress I’ve made over time.
For instance, wouldn’t you agree that I’ve improved vastly on my photography skills? You only need compare my current photos from this post or perhaps this one to the posts when I first began this little blog, with Chicken Milanese or Summer Peach Cupcakes. I’d also like to think my skills in the kitchen have improved as well. That’s why I sometimes select recipes that might be a little too involved or over complicated. I think it’s fun challenging myself to learn a new technique.
So maybe in time for Easter this year I will have posted a stunning leg of lamb recipe for you all to try out in time to serve on Easter Sunday. After all, recognizing the problem is the first step to self-improvement.
Pepperoni Pizza Dip
Adapted from Closet Cooking
4 oz 1/3 less fat cream cheese, at room temperature
1/4 cup low fat sour cream
1/4 cup light mayonnaise (preferably Hellman's)
1 cup shredded mozzarella cheese, divided
1/2 cup grated parmesan, divided
1 cup jarred pizza sauce
2-3 oz pepperoni slices (I used a mix of regular and mini- the mini slices are just so cute!)
1/4 cup thinly sliced green pepper
2 tbsp sliced black olives
1/4 cup sliced button mushrooms
1 crusty French baguette
1. Preheat the oven to 350º F. Mix the cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella and 1/4 cup parmesan together in a small bowl, and spread it evenly across the bottom of a 9" pie pan.
2. Spread the pizza sauce on top then sprinkle with the remaining mozzarella and parmesan cheeses. Top with the pepperoni slices, green pepper, black olives and mushrooms.
3. Bake until the cheese is melted, bubbling and golden brown on top, about 20 minutes. Serve with a sliced baguette. Enjoy!
Serves 6-8 (or in my case, just Jon and I :-)