4 Warm Cheese Dips on a Sheet Pan

• servings: 20
• active time: 30 minutes
• total time: 55 minutes

Ingredients

8 oz. cream cheese, softened

1/2 cup ranch dressing

1/2 cup Buffalo wing sauce

3/4 cup cheddar cheese, shredded

3/4 cup cooked chicken, shredded

sliced green onion *optional garnish after baking

8 oz. cream cheese, softened

1/2 cup sliced artichokes, from a can

1/2 cup real mayonnaise

1/4 cup green chiles from a can

1/2 cup parmesan cheese, grated

2 garlic cloves, minced

sliced green onion *optional garnish after baking

8 oz. cream cheese, softened

3/4 cup cooked chicken, shredded

1/2 cup sour cream

1/2 cup parmesan cheese

3/4 cup mozzarella cheese, shredded

1/2 cup prepared pesto

1/4 chopped sundried tomatoes, chopped

sliced basil and sundried tomatoes *optional garnish

8 oz. cream cheese, softened

4 pieces of cooked bacon, crumbled

3/4 cup cheddar cheese, shredded

1/2 cup real mayonnaise

3/4 cup parmesan cheese, shredded

2 green onions, sliced

extra green onion *optional garnish after baking

additional bacon crumbled and sliced green onion *optional garnish

3- 16 oz. pre-made batches of pizza dough (to roll into balls)

olive oil

Directions

Preheat oven to 350 degrees. Spray pan with non-stick spray. Roll the pizza dough into about 1-inch-sized balls and line the entire perimeter of the pan with dough balls. Also, run a line down the center and across to create a barrier for 4 dips. I used around 64 small balls of dough.

Mix up the ingredients for each dip separately, and spread each into its own section on the pan, keeping them in the four separate corners. Use a small kitchen brush to brush a little olive oil over the top of the pizza dough balls.

Bake the entire pan for about 25-30 minutes until the dips are bubbling, and the pizza dough balls are cooked and slightly browned.

Remove from oven and add any desired garnish to the top. Serve warm and enjoy!

Notes

• For all that is holy, make these dips separately, not in the full 4 set