This ooey-gooey cheesy dip makes the perfect dip to share (or not!)

  • Serves: 3 people
  • Prep time: 10 minutes
  • Cooking time: 12 minutes
    • Italian

    Pizza Fondue Dip

    Recipe Information

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    60g Hot Pepperoni

    150g Mozerella

    30g Red Leicester

    200g Basil and Oregano Passata Rustica

    2tsp cornflour- dissolved in 4tbsp milk/white wine

    9 Carlos Garlic Bread slices to serve


    Preheat the oven to 190°C/170°C Fan/ Gas mark 5.

    Take a round oven proof dish and pour in the passata.

    Chop the pepperoni slices into 3 strips and mix into the passata, reserving a few of the rounded edge strips for decoration.

    Place the cheese and cornflour mixture in a pan and melt the cheese on a medium stirring constantly until it’s all gooey and melted.

    Pour the molten cheese on top and decorate with the remaining slices of pepperoni.

    Place in the oven on the middle shelf and cook for around 12 minutes until the pepperoni is starting to crisp and the cheese is bubbling.

    Cut the garlic bread slices into 2 arrange on a baking tray & place them in the oven for the last 6-8 minutes.