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Pepperoni Pizza Dip

This recipe comes from a friend of many years. As members of Welcome Wagon in Merrimack, we socialized a lot (while the kids were still little) and held various get togethers - centered around food as usual. Sandy made this appetizer for one of our Progressive Dinners with an Italian theme. Progressive means going to different houses for different courses. But one of the husbands calls it "progressively trashing" each house before moving on! In April, we had this dip as an appetizer at a party to celebrate the end of my evening class session - it disappeared in a flash.


  • 8 oz package softened cream cheese (lite is ok)
  • ½ c sour cream (lite is ok)
  • 1 tsp. dried oregano or Italian seasoning
  • 1/8 tsp. garlic powder
  • 1/8 tsp. crushed red pepper measure carefully
  • ½ c pizza or spaghetti sauce your favorite
  • ½ c chopped pepperoni (approx. 30 slices)
  • 4 green onions, trimmed and scissored into thin slices - including the green part
  • ¼ c chopped green pepper
  • ½ c shredded mozzarella cheese (2oz)
  • 2 tbsp. Parmesan cheese


1. Preheat oven to 350°.

2. In a 9-10" quiche or pie plate, mix together cream cheese, oregano, garlic powder and red pepper. Smooth out evenly in plate.

3. Spread pizza sauce over the top and sprinkle with chopped pepperoni, green onion and green pepper. (dish can be refrigerated overnight at this stage).

4. Bake for 10 minutes.

5. Top with cheeses, bake for 5 minutes more or until cheese is melted and mix is heated through. Serve with crudites, crackers or chips with a spoon for serving.

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.

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Last modified: June 30, 2000
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