"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mexican Pizza Dip Recipe

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This recipe for Mexican Pizza Dip, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Anderson (HFCU)
Added: Wednesday, August 13, 2008


8 oz. Container Ricotta Cheese
8 oz. Package Cream Cheese- at room temperature
3 oz.(1/2 a small can) tomato paste
½ cup Marinara or Spaghetti sauce
Sliced pepperoni (about ¼ to ½ a package), chopped
½ lb. lean ground beef or turkey
½ lb. Italian sausage (pork or turkey) - remove from casings if in links
1 tsp Onion powder
1/2 tsp Garlic powder
1 Tablespoon Oregano (dried)
8 oz. shredded Italian Blend cheese (asiago/parmesan/mozzarella) - divided in half
8 oz. shredded Colby Jack cheese

Brown beef and sausage together, drain. Set aside. In a separate large bowl, mix ricotta, cream cheese, onion and garlic powder, oregano, and half of the Italian blend cheese
together. In another separate bowl, mix the tomato paste and marinara sauce together well. Now we start the assembly process as follows: It’s best to use a shallow dish, like a pie plate. Our layers go into the dish from the bottom to top. Be sure it is oven-safe.

Layer 1- on the bottom: Spread ricotta mixture in an even layer. Layer 2- spread layer of tomato mixture. Layer 3- spread layer of hamburger/sausage mixture. Layer 4- spread layer of chopped pepperoni. Layer5 –Mix remaining half Italian blend cheese, and the 8 oz. of Colby Jack cheese together, then sprinkle over top- being sure to completely cover entire dish. Bake at 350 degrees for 30 to 45 minutes...just until cheese turns golden brown and dish is bubbling. Serve with Tostitos Corn Tortilla Chips. Yum!




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