This is a staple at all our get-togethers! Super fast, super easy, super yummy! I make a large batch since it tends to go pretty fast in our house. This recipe is easily doubled.
1 small block of Cream cheese, at room temperature
1 small container for Sour cream
1/2 package Onion soup mix
In a food processor (or with a whisk and some elbow grease) Combine all ingredients until no lumps remain. Taste to see if you need to add more onion soup mix.
Transfer to serving bowl, cover with plastic wrap and chill for at least one hour so the onions soften and the dip sets a little.
Serve with veggies or your favorite chips.
27 July, 2011
Carbonara Pizza
I absolutely LOVE this pizza and it's a fun twist on the norm. I first saw this on an episode of the Rachael Ray Show and had to give it a try. Jackpot!! Tastes great and with my own take on it I was able to make it even easier and faster to do.
4 Greek pita
6 thin slices of Pancetta (go to your deli counter)
1 Egg, beaten
1 cup of Ricotta cheese
1/4 c fresh, grated Parmesan (not the stuff on the shelf)
1 tsp finely chopped Garlic
Pinch of Black pepper
1 1/2 C. Grated Mozza-cheddar cheese blend or Provolone
Preheat oven to 450°. Line a cookie sheet(s) with parchement paper and arrange the pitas on the sheet(s).
Put in the oven for approx. 5 minutes to just crisp them slightly but not brown. This will help the crust from getting too soft when the toppings are added.
Cut pancetta in to strips and place in a fry pan over medium heat. Cook until just barely browned or it will get a bitter taste. Set aside on a paper towel.
In a medium bowl combine egg, ricotta, parmesan, garlic and pepper until smooth. Spread equal amounts of mixture onto each pita, don't go all the way to the edges. Top with the grated cheese and then crumble the pancetta on top.
Bake for approx 10 minutes or until nicely golden on top and around edges. Let cool for a few minutes before cutting. Great served with a nice salad on the side.
4 Greek pita
6 thin slices of Pancetta (go to your deli counter)
1 Egg, beaten
1 cup of Ricotta cheese
1/4 c fresh, grated Parmesan (not the stuff on the shelf)
1 tsp finely chopped Garlic
Pinch of Black pepper
1 1/2 C. Grated Mozza-cheddar cheese blend or Provolone
Preheat oven to 450°. Line a cookie sheet(s) with parchement paper and arrange the pitas on the sheet(s).
Put in the oven for approx. 5 minutes to just crisp them slightly but not brown. This will help the crust from getting too soft when the toppings are added.
Cut pancetta in to strips and place in a fry pan over medium heat. Cook until just barely browned or it will get a bitter taste. Set aside on a paper towel.
In a medium bowl combine egg, ricotta, parmesan, garlic and pepper until smooth. Spread equal amounts of mixture onto each pita, don't go all the way to the edges. Top with the grated cheese and then crumble the pancetta on top.
Bake for approx 10 minutes or until nicely golden on top and around edges. Let cool for a few minutes before cutting. Great served with a nice salad on the side.
Subscribe to:
Posts (Atom)