Margaret McCormick, Post-Standard food editor, asks Joan to share her dips for a Super Bowl column. Photos were taken in the newspaper studio in Syracuse. Al Campanie was the photographer.
In the photo, Margaret and Al are noshing after the photo shoot.
Always-a-Hit Pizza Dip
Serves 4-6.
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container of sour cream
(may use light or reduced-fat)
1 tablespoon garlic powder
1 (14- to 16- ounce) jar or can pizza sauce
1 1/2 cups mixture of shredded mozzarella
and Cheddar cheese
Pepperoni slices
Tortilla chips or Italian bread
1 (8-ounce) container of sour cream
(may use light or reduced-fat)
1 tablespoon garlic powder
1 (14- to 16- ounce) jar or can pizza sauce
1 1/2 cups mixture of shredded mozzarella
and Cheddar cheese
Pepperoni slices
Tortilla chips or Italian bread
Preheat oven to 350 degrees. In mixing bowl, combine cream cheese, sour cream, and garlic powder. Mix into a paste. Line bottom of baking dish with cream cheese mixture. Smooth pizza sauce over all. Layer cheeses on top of pizza sauce. Place slices of pepperoni on top of cheese, being sure to cover entire baking surface as pepperoni will shrink during baking. Bake uncovered for 30 minutes at 350 degrees. Serve hot with tortilla chips or Italian bread.
Serves 4-6.
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