jglass
New member
Gooey Pizza Dip
1 cup (8 ounces) reduced-fat ricotta cheese
1 cup fat-free mayonnaise
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
3/4 cup diced seeded plum tomatoes, divided
1 can (2-1/2 ounces) sliced ripe olives, drained, divided
1/4 cup sliced turkey pepperoni
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
Assorted crackers
In a bowl, combine the ricotta, mayonnaise, 1 cup mozzarella, Parmesan cheese, 1/2 cup tomatoes, 6 tablespoons olives, pepperoni, garlic powder, Italian seasoning and pepper flakes. Spread into a 9-in. pie plate coated with
nonstick cooking spray. Sprinkle with remaining mozzarella. Bake at 350° for 25-30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers.
Yield: 3 cups.
NUTRITION FACTS: 1/
1 cup (8 ounces) reduced-fat ricotta cheese
1 cup fat-free mayonnaise
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
3/4 cup diced seeded plum tomatoes, divided
1 can (2-1/2 ounces) sliced ripe olives, drained, divided
1/4 cup sliced turkey pepperoni
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
Assorted crackers
In a bowl, combine the ricotta, mayonnaise, 1 cup mozzarella, Parmesan cheese, 1/2 cup tomatoes, 6 tablespoons olives, pepperoni, garlic powder, Italian seasoning and pepper flakes. Spread into a 9-in. pie plate coated with
nonstick cooking spray. Sprinkle with remaining mozzarella. Bake at 350° for 25-30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers.
Yield: 3 cups.
NUTRITION FACTS: 1/