Pizza Dip

  • Cooking Channel
Total Time:
10 min
5 min
Inactive Prep:
5 min
about 1 1/4 cups



Put the sun-dried tomatoes on a small plate and microwave in 30-second increments, checking the tomatoes for texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes (they may begin to brown and taste bitter if cooked too long). Let them sit until cool and completely hardened, about 2 minutes.

Break up the tomatoes into small pieces. Transfer them to a spice grinder and process to a powder (discard any pieces that won't grind). Add the Parmesan, oregano, garlic salt and 1/4 teaspoon kosher salt. Process until finely ground.

Whisk together the sour cream, mayonnaise and 6 tablespoons of the spice blend in a medium bowl until smooth. Season with kosher salt. Transfer to a serving bowl, sprinkle with additional pizza spice blend and serve with bread sticks, carrots, celery and/or string cheese.

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The spice blend (without the sour cream and mayonnaise) will keep in an airtight container in the refrigerator for up to 1 month. Try it sprinkled on grilled chicken, warm buttered popcorn or warm flatbread.