Ross Sveback's pizza dip recipe

This dip is for anyone who loves pizza – and the good news is that you can tailor it to how you enjoy your favorite pizza by adding whatever toppings you love. You can use any kind of chip to dip into this delicious concoction, yet I choose to make my own by making them out of the ready-made, ultra-thin pizza crusts available at the supermarket.

I simply cut them into pieces using a pizza cutter, then toss in olive oil and place on a half sheet pan – followed by a sprinkling of salt. Place them in a 400 degree oven and bake for 15 minutes. Allow to cool and you are good to go!

8 oz. cream cheese, room temperature

1.5 c. shredded mozzarella cheese

1 c. grated Parmesan cheese

1 c. prepared pizza sauce

1, 5 oz. package pepperoni minis

Preheat oven to 375 degrees.

Prep pan by spraying it with Bak-klene. Place cream cheese into bottom of pan and spray a spatula with Bak-klene and even the top of the cream cheese (so it does not stick) so you can spread the cream cheese into the bottom of the pan, and sprinkle half of the mozzarella and Parmesan on top, followed by half of the pepperoni. Top with the pizza sauce, followed by the rest of the cheese – finished on top with the remaining pepperoni. Bake in the oven for 20-25 minutes. Allow to cool for ten minutes before serving as is really hot. Serve with pizza crust chips (see instructions above). Enjoy!

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