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Pizza Dip with Garlic Knots | Taste and Tipple

Pizza Dip with Garlic Knots

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

Pizza Dip

  • 1 cup milk
  • 6 oz cream cheese at room temperature
  • ½ cup grated Parmesan cheese
  • cups grated mozzarella, divided
  • ½ tsp oregano
  • 1 cup favourite jarred, canned or homemade tomato sauce
  • Assortment of your favourite pizza toppings (pepperoni, red onion, olives, banana peppers)

Garlic Knots

  • Flour for work surface
  • 1 ball 1 lb pizza/bread dough (available at most supermarket bakery counters—if frozen, thaw to room temperature.)
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp chili flakes
  • 1 tbsp grated Parmesan

Instructions

Pizza Dip

  1. Preheat oven to 450°F.

  2. In a medium saucepan over low heat, whisk together milk, cream cheese, Parmesan, ½ cup of grated mozzarella and oregano until melted and smooth. Pour evenly into a 9-inch ovenproof pie plate. Gently pour tomato sauce over cheese dip layer and sprinkle evenly with remaining cup of mozzarella cheese. Scatter desired toppings over cheese.

  3. Place on a baking sheet in preheated oven until bubbly and browned, about 10 minutes. If not quite browned enough, then broil for 1 to 2 minutes.
  4. Serve with Warm Garlic Bread Knots.

Garlic Knots

  1. Preheat oven to 400°F.

  2. Lightly flour work surface and roll the dough into a large rectangle, about ¼ inch thick. Slice dough into 16 equal strips.

  3. Line a baking sheet with parchment paper. Tie each dough strip into a simple knot, placing each on baking sheet as you go, spacing them a couple of inches apart. Brush with olive oil.
  4. Combine salt, garlic powder, chili flakes and Parmesan. Sprinkle over knots.
  5. Bake for 15 to 17 minutes, or until lightly browned (watch carefully so they do not burn). Serve warm with Pizza Dip.

Recipe Notes

Recipe from: Rosen, Amy. "Pizza Dip with Warm Garlic Knots". Food & Drink. Spring 2017.