1small clovegarlicfinely grated (I used a microplane grater)
2 ½cupsshredded mozzarelladivided
¾cuppizza sauceor plain tomato sauce with 1 teaspoon dried Italian seasoning
Toppings (use your favorites):
⅓cupchopped bell pepper
4sliced mushrooms
8slicespepperonihalved or quartered
Garlic Bread Dippers:
1fairly soft baguettesliced
¼cupextra virgin olive oil
1clovegarlicfinely grated (I used a microplane grater)
saltto taste
Instructions
Preheat oven to 400°F. Grease a 9 ½-inch deep dish pie plate (or similar size casserole dish) and set aside.
Using a hand mixer, stand mixer with paddle attachment, or by hand with a rubber spatula: beat cream cheese, parsley/basil, garlic clove and 1 cup shredded mozzarella until combined. Spread into the bottom of the prepared pie dish.
Pour the pizza sauce over the cream cheese mixture. Sprinkle half the remaining shredded cheese over the sauce, then top with half the toppings. Add the remaining shredded cheese, then add the remaining toppings. You can either bake it now (then serve immediately), or you can cover it and refrigerate it for up to 4 hours.
Bake, uncovered, for 20-25 minutes, until bubbly and warm throughout. While it's cooking, prepare garlic bread.
Garlic Bread:
In a small bowl, combine the olive oil and finely grated garlic clove. Place the baguette slices in a single layer on a rimmed baking sheet. Brush the top side with the garlic olive oil and sprinkle with salt. Bake at 400° for 6-8 minutes, until toasted and golden brown. Do not flip them otherwise the garlic could burn. Serve the dip fresh from the oven with warm garlic bread.
Notes
Make ahead tip: Assemble the dip in advance (I've assembled it up to 4 hours ahead), refrigerate it, and then bake it right before serving.