by Cate Bogue | Apr 27, 2018
PIZZA DIP 4 oz cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 2 oz pepperoni,...
by Cate Bogue | Apr 27, 2018
FALL CAPRESE SALAD 1 lb plum tomatoes, quartered lengthwise 1/3 cup EV olive oil, divided 1/4 cup basil leaves 1 lb cold fresh mozzarella, sliced 1/3 inch thick 2 TBSP balsamic vinegar Preheat oven to 400 degrees F. Toss tomatoes with 2 TBSP EVOO and 1/4 tsp each of...
by Cate Bogue | Apr 27, 2018
MUFFALETTA DIP (Courtesy Pip and Ebby) 16-oz. jar pickled mixed vegetables (giardiniera), rinsed, drained and chopped (remove stems from peppers if there are any) 8-oz. package cream cheese, cubed 4 oz. provolone cheese slices, cubed 2 oz. cooked ham, finely chopped...
by Cate Bogue | Apr 27, 2018
The BEST Spinach Dip! 2 10oz. pkgs. chopped spinach, cooked and well drained 2 cups sour cream 1 cup mayonaise 1 cup fresh minced parsley 1 cup chopped green onion tops 1 tsp Beau Monde seasoning 1 tsp dill weed S & P to taste Blend all together and chill. Best...
by Cate Bogue | Apr 27, 2018
PIZZA PUFFS 3/4 cup flour 3/4 tsp baking powder 1 TBSP Italian seasoning pinch of salt (optional) pinch of red pepper flakes (optional) 3/4 cup whole milk 1 egg, lightly beaten 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 cup cubed pepperoni 1/2...
