700mltomato passata(or your favourite pizza sauce)
100gm hot salamisliced
250gm cream cheesesoftened
250gm ricotta cheese
50gm Parmesan cheesefinely grated
Oven preheated to 180 C /350 F
Heat a large fry pan or shallow sided pot. Add olive oil onions, 1 stick of sliced cabanosi and capsicum and saute on low till starting to soften. Add the herbs, and the garlic and cook till fragrant and softened.
Add the tomato sauce and simmer on low till reduced and thickened. Season with salt and pepper (add pre-made pizza sauce if you prefer) and pour into an oven proof dish you can serve in. Set aside
Mix the ricotta and cream cheese till combined then gradually mix in the milk till smooth
Start to spread the cream cheese over the top and ( it isn’t a runny mix) push it with a spoon to the edges. It doesn’t matter if some of the tomato sauce peeks through. Sprinkle the grated cheeses over the cream cheese mixture
Cut the other stick of cabanosi into thin circles and slice the salami in to strips or quarters, (this way it is easier to eat) and arrange on the top.
Bake in a very hot oven for 15 minutes.
I finish mine under the grill so that the top gets melted nicely and the salami is a bit crispy. Once it is bubbly and starting to colour, turn off the grill.
Let the dip sit for several minutes to cool slightly before feeding to the hungry hordes
Use any combination of salami you like. ham, bacon, sopressa. You choose. god forbid you could even add pineapple if you wanted !