Pizza-style hot dip

Name: Pizza-style hot dip
Prep time: 25 min
Cook time: 35 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1/2 yellow onion, finely chopped; 2 large garlic cloves, finely chopped; Olive oil; 250 g light cream cheese, room temperature; 3/4 cup MAG mayonnaise; 1 teaspoon Italian spices; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 1/2 cups pizza sauce; About 40 slices (150 g) pizza pepperoni; 2 cups grated pizza mozzarella cheese; 1/2 cup grated Parmesan cheese

In collaboration
with Mag Mayo

Preparation 25 min
Cooking 35 min
Servings 4 to 6
Freezing Absolutely

This pizza-style hot dip is downright insane! Created in collaboration with Quebec mayonnaise MAG, this recipe will make you explode with joy. It’s extremely good but OH how hearthy!

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Ingredients

1/2 yellow onion, finely chopped
2 large garlic cloves, finely chopped
Olive oil
250 g light cream cheese, room temperature
3/4 cup MAG mayonnaise
1 teaspoon Italian spices
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 1/2 cups pizza sauce
About 40 slices (150 g) pizza pepperoni
2 cups grated pizza mozzarella cheese
1/2 cup grated Parmesan cheese

Preparation

Preheat the oven to 375°F.
In a 9” oven-friendly skillet over medium heat, add the onion and garlic and drizzle a good stream of olive oil. Cook 3 to 4 minutes, stirring. Pour into a large bowl.
Add the cream cheese, mayonnaise, spices, season with salt and pepper and mix well.
In the skillet, spread 1/4 cup pizza sauce. Pour in the cream cheese mixture, spread on the bottom and add a little sauce on top.
Add 1/3 of the pepperoni, half the mozzarella and half the Parmesan. Pour a little pizza sauce on top.
Add half of the remaining pepperoni, the rest of the sauce, followed by the rest of the mozzarella, Parmesan and pepperoni.
Place in the oven and cook for 30 minutes, until the mixture is boiling. Remove from oven and let stand 5 minutes before eating. Serve with toast, pitas or Tostitos!

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Our sommeliers suggest

Le Quai à Raisins Syrault 2021

France

Produced by Le Quai à Raisins, this wine, made of 88% Syrah and 12% Cinsault, is characterized by spicy notes, lavender, ripe red fruits and star anise. Full-bodied and generous, it will be an interesting accompaniment to this pan pizza. See the product

John Munn, 4.5%

La Barberie

With cereal, spices this blonde beer will offer you extreme drinkability to accompany this dish to share. Little bitter, and at the rear of the taste that is not very pronounced, it will be easily drinked between bite of this dip. Nachos or toast will be able to accompany it without worries by recalling the notes of bread slightly grilled with beer. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!