Cheesy Garlic Knot White Pizza Dip From Tasty Recipes

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CHEESY GARLIC KNOTS RECIPE BY TASTY

Here's what you need: all-purpose flour, prepared pizza dough, unsalted butter, olive oil, McCormick® Cheesy Spice Blend, kosher salt

Provided by Jordan Kenna

Categories     Snacks

Time 35m

Yield 4 servings

Number Of Ingredients 6



Cheesy Garlic Knots Recipe by Tasty image

Steps:

  • Preheat the oven to 350˚F (180°C). Line a baking sheet with parchment paper.
  • Lightly dust a clean work surface with flour. Roll the pizza dough out into a 12 x 10-inch (30 x 25 cm) rectangle. Using a pizza cutter, cut the dough into 12 1-inch (2.5 cm) wide strips. Then, cut the strips in half into 5-inch (12.5 cm) long strips.
  • Lightly sprinkle the dough with flour, then tie each piece of dough into a knot. Arrange the dough knots on the prepared baking sheet, spacing evenly.
  • In a medium bowl, combine the butter, olive oil, cheesy spice blend, and salt. Microwave on high power for 45 seconds, until the butter is melted. Stir together.
  • Using a pastry brush, liberally coat each dough knot with the seasoned butter.
  • Bake the knots for 18-20 minutes, until golden brown.
  • Remove from the oven and brush the knots with another layer of seasoned butter.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 47 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 1 gram

2 tablespoons all-purpose flour, for dusting
14 oz prepared pizza dough
6 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons McCormick® Cheesy Spice Blend
1 teaspoon kosher salt

CHEESY GARLIC KNOT WHITE PIZZA DIP RECIPE - (3.8/5)

Provided by MrsGiggles78

Number Of Ingredients 19



Cheesy Garlic Knot White Pizza Dip Recipe - (3.8/5) image

Steps:

  • 1. Divide pizza dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath. 2. Coat a 10" oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes, allowing dough to reach room temperature. 4. In a medium bowl, combine cream cheese, mozzarella, parmesan, ricotta, basil, 1/2 of the garlic, and red pepper flakes. 5. Melt the butter and add the parsley and remaining garlic. Stir well. 6. Uncover the knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). 7. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Broil for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with the reserved garlic butter. Let cool slightly before serving.

pizza dough
8 oz
cream cheese, softened
1 c
shredded mozzarella cheese
1/2 c
grated parmesan cheese
1/2 c
whole milk ricotta cheese
1/4 c
fresh basil, chopped
6 clove
garlic, chopped and divided
1 tsp
red pepper flakes
1/2 c
butter, melted
1/4 c
fresh parsley, chopped

WHITE PIZZA DIP

I first served this dip during a Super Bowl party, and boy, did it disappear fast. It's a great addition to a snack table because it can be made ahead of time and refrigerated until you're ready to pop it in the oven.-Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings (1/4 cup each).

Number Of Ingredients 6



White Pizza Dip image

Steps:

  • Preheat oven to 350°. In a small bowl, mix sour cream, ricotta cheese, 3/4 cup mozzarella cheese, pepperoni and soup mix until blended. Spread into a greased 9-in. pie plate. Sprinkle with remaining mozzarella cheese., Bake, uncovered, until bubbly, 35-40 minutes. Serve with baguette slices.

Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 318mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

2 cups sour cream
1 cup whole-milk ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup chopped pepperoni
1 envelope Lipton savory herb with garlic soup mix
French bread baguette slices, toasted

WHITE PIZZA DIP

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12



White Pizza Dip image

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the cream cheese, mayonnaise, oregano, rosemary, red pepper flakes and garlic in a large bowl and mix until smooth. Stir in the mozzarella, provolone and 1/4 cup Parmesan until well combined. Gently fold in the roasted red bell peppers just to combine.
  • Spread the mixture in a 9-inch deep-dish pie plate. Sprinkle with the remaining 1/4 cup grated Parmesan. Bake until browned and bubbly throughout, 20 to 22 minutes. Serve hot with tortilla chips and crudites.

One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 cup shredded low-moisture mozzarella
1 cup shredded mild provolone
1/2 cup grated Parmesan
3/4 cup chopped roasted red bell peppers, patted dry
Tortilla chips, for serving
Crudites, for serving (I used endive spears, carrots, cucumbers, fennel and baby bell peppers)

CHEESY GARLIC KNOT WHITE PIZZA DIP (FROM TASTY)

Categories     Cheese

Number Of Ingredients 10



Cheesy Garlic Knot White Pizza Dip (From Tasty) image

Steps:

  • Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.
  • Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.
  • In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.
  • Melt the butter and add the Parsley and remaining Garlic. Stir well.
  • Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400˚F (200˚C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!

1 Prepared pizza dough
8 ounces Cream Cheese - Softened
1 cup Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
1/2 cup Whole Milk Ricotta Cheese
1/4 cup Fresh Basil - Chopped
6 cloves Garlic - Chopped and divided
1 teaspoon Red Pepper Flakes
1/2 cup Butter - Melted
1/2 cup Fresh Parsley - Chopped

BAKED PIZZA DIP WITH GARLIC KNOTS

This pizza dip is my way of trying to eat pizza all day, every day. Ground turkey is simmered in a creamy tomato sauce with garlic, oregano and crushed red pepper then baked until bubbly with 4 different cheeses. My garlic knots couldn't be easier with the help of store-bought dough. A quick roll out, cut, twist and bake and you have fresh garlic knots perfect for dipping in about 15 minutes.

Provided by Megan Mitchell

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 19



Baked Pizza Dip with Garlic Knots image

Steps:

  • Position racks in the upper and lower positions in the oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.
  • For the dip: Heat a 12-inch shallow braiser or Dutch oven over medium-high heat until hot. Add the 2 tablespoons oil, followed by the ground turkey. Cook, breaking up into small pieces, until golden brown and cooked through, 6 to 8 minutes. Liberally season with salt and black pepper.
  • Reduce the heat to medium and add the garlic, chopped oregano and crushed red pepper. Cook, stirring, for 1 minute then reduce the heat to medium-low. Add the mascarpone and Parmesan, then stir until melted and mixed through, about 1 minute. Lastly, add the crushed tomatoes and more black pepper. Taste for seasoning and add more salt, if needed.
  • Simmer the sauce over medium-low heat (so the bottom doesn't burn), stirring occasionally, until thickened slightly, 10 to 15 minutes. If it starts to splatter, cover with a lid half on and half off. Remove from the heat.
  • Meanwhile, make the garlic knots: Melt the butter in the oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Remove from the heat and add 1/2 teaspoon each salt and pepper. Set aside.
  • Unroll 1 tube of pizza dough onto a work surface and press out to a 10-by-15-inch rectangle. Cut crosswise into 9 equal strips with a pizza cutter or knife. Loop each strip under itself to form a knot, tucking the excess underneath, and place on a prepared baking sheet. Repeat with the second tube of dough and prepared baking sheet.
  • Brush the knots with some of the garlic butter; reserve the rest for later. Bake for 10 minutes, then rotate the baking sheets and swap their positions. Bake until puffed and golden brown, about 5 more minutes.
  • Remove from the oven and preheat the broiler. Brush the knots with more garlic butter, then sprinkle with the Parmesan and parsley.
  • By this time, the sauce should be ready. Top with the mozzarella and lightly drizzle with extra-virgin olive oil. Broil until bubbly and the top is golden brown, 3 to 5 minutes. Remove and top with the burrata, parsley leaves and oregano leaves. Drizzle with more oil and sprinkle with black pepper. Serve the dip immediately with the garlic knots.

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound ground dark meat turkey
Kosher salt and freshly ground black pepper
2 cloves garlic, grated or finely minced
1 tablespoon finely chopped oregano, plus whole leaves for garnish
1/2 teaspoon crushed red pepper
One 8.8-ounce container mascarpone cheese, at room temperature
1/2 cup grated Parmesan
One 28-ounce can crushed tomatoes
8 ounces mozzarella cheese, thickly sliced or coarsely shredded
3 small balls or 1 large ball burrata, torn
Flat-leaf parsley leaves, for garnish
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large clove garlic, grated or finely minced
Kosher salt and freshly ground black pepper
Two 13.8-ounce tubes refrigerated pizza dough
1/4 cup grated Parmesan
1 tablespoon minced flat-leaf parsley

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