Cheesy Garlic Knot White Pizza Dip From Tasty Recipes

PEPPERONI PIZZA DIP WITH GARLIC KNOTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the dip: In a medium bowl, combine the cream cheese, ½ cup (55 g) mozzarella, Parmesan, and lemon juice. Mix with an electric hand mixer until smooth. Stir in the salt, pepper, red pepper flakes, and oregano.
• Transfer the cream cheese mixture to a 9-inch (22 cm) pie dish and spread evenly. Top with the tomato sauce, then the remaining 2 cups (100 G) of mozzarella cheese. Finish with the pepperoni.
• Bake the dip for 18-20 minutes, until the cheese is melted and bubbling.
• While the dip bakes, make the garlic knots: Line 2 baking sheets with parchment paper.
• Unroll the pizza dough on a flat surface. Cut in half lengthwise, then crosswise 12 times so you have 24 small strips. Cover with a damp kitchen towel to keep from rising.
• In a small bowl, mix together the melted butter, salt, garlic powder, minced garlic, Parmesan, and parsley.
• Tie each dough strip into a knot, then place on the prepared baking sheets. Brush generously with the garlic butter.
• Bake the garlic knots for 10-12 minutes, until puffed and golden.
• Serve the garlic knots warm with the pepperoni dip.
• Enjoy!

CHEESY GARLIC KNOT WHITE PIZZA DIP RECIPE - (3.8/5)

Steps:

• 1. Divide pizza dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath. 2. Coat a 10" oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes, allowing dough to reach room temperature. 4. In a medium bowl, combine cream cheese, mozzarella, parmesan, ricotta, basil, 1/2 of the garlic, and red pepper flakes. 5. Melt the butter and add the parsley and remaining garlic. Stir well. 6. Uncover the knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). 7. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Broil for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with the reserved garlic butter. Let cool slightly before serving.

CHEESY SKILLET PIZZA DIP

Steps:

• Microwave butter, 1/2 teaspoon garlic powder and red pepper flakes, covered, until butter is melted. Cut each dinner roll into thirds; roll each piece into a ball. Dip dough balls in butter mixture; place along outer edge of a 10-in. cast-iron skillet, leaving center open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Bake until dough balls are set and beginning to brown, 15-18 minutes., Meanwhile, combine cream cheese, 1 cup mozzarella, mayonnaise, Italian seasoning and remaining garlic powder; spoon into center of skillet. Layer with 1/4 cup mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture; sprinkle with Parmesan. , Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Sprinkle with basil.

WHITE PIZZA DIP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the cream cheese, mayonnaise, oregano, rosemary, red pepper flakes and garlic in a large bowl and mix until smooth. Stir in the mozzarella, provolone and 1/4 cup Parmesan until well combined. Gently fold in the roasted red bell peppers just to combine.
• Spread the mixture in a 9-inch deep-dish pie plate. Sprinkle with the remaining 1/4 cup grated Parmesan. Bake until browned and bubbly throughout, 20 to 22 minutes. Serve hot with tortilla chips and crudites.

CHEESY GARLIC KNOT WHITE PIZZA DIP (FROM TASTY)

Steps:

• Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.
• Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.
• In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.
• Melt the butter and add the Parsley and remaining Garlic. Stir well.
• Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400˚F (200˚C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!