{"id":6942,"date":"2012-01-09T19:50:31","date_gmt":"2012-01-10T03:50:31","guid":{"rendered":"http:\/\/foodiddy.com\/?p=6942"},"modified":"2012-01-11T16:17:56","modified_gmt":"2012-01-12T00:17:56","slug":"the-works-pizza-dip","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=6942","title":{"rendered":"“The Works” Pizza Dip"},"content":{"rendered":"

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My Co-worker shared her Creative Slow Cooker Recipe<\/em> Magazine<\/em> and there were several fun recipes that looked really good and worth trying. I had a party to attend and we were all asked to bring an appetizer or two. I thumbed to the Pizza Dip<\/strong> page and paused – I like pizza… I like dip… next thing you know, I was signing up to bring\u00a0 just that. There was no turning back, it was going to be me and my crockpot for a pizza dip showdown… too dramatic?<\/p>\n

Pizza Background:<\/strong> I’ve always been a cheese pizza kind of girl. Sometimes with olives or mushrooms, mostly just plain. Over the years I’ve developed a medium “like” for fully loaded “Supreme” pizzas. At some point in my childhood, I decided that I didn’t like bell peppers or sausage, now I can handle both in moderation. <\/strong><\/p>\n

Random Fact:<\/strong> I also used to hate licorice\u00a0 – now I actually like it. BTW, I refer to Red Vines\u00ae as red licorice and it drives Dan crazy. It’s NOT LICORICE – it’s flavored candy! I’m sorry, it will forever be red licorice to me.<\/p>\n

Back to the dip…<\/p>\n

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The Ingredients:<\/strong>
\n8 Ounces Bulk Italian Sausage
\n1 Medium Onion – about 1\/2 cup chopped
\n1 Clove Garlic – minced
\n1 15 Ounce Can Pizza Sauce
\n1 Cup Cooked Turkey Pepperoni – thinly sliced – you could also use Canadian style bacon
\n1 Cup Fresh Portobello or Cremini Mushrooms – coarsely chopped (I used white because I had them)
\n1\/2 Cup Green Bell Pepper – coarsley chopped
\n1\/4 Cup Pitted Ripe Olives – sliced
\n1 Cup Four Cheese Pizza Cheese – shredded, about 3 ounces
\n1 Baguette<\/p>\n

Note:<\/strong><\/em> The recipe called for special pizza chips, made out of sliced Boboli, but I’m not a huge Boboli fan, so I just went with the baguette. You can never go wrong with fresh bread.<\/p>\n

Directions:<\/strong><\/p>\n