A delicious and light hot pizza dip that cuts half the saturated fat and has much fewer calories than standard pizza dips.
1 8-oz. package fat free cream cheese
1-1/2 teaspoon Italian seasoning
1 cup shredded part-skim Mozzarella cheese, divided
1/2 cup grated Parmigiano-Reggiano cheese, divided
1 small sweet red pepper, chopped
1/4 cup chopped sweet onion
1 teaspoon olive oil
1 garlic clove, minced
1 8-oz. can pizza sauce
4 ounces sliced turkey pepperoni, chopped
1 2-1/4-oz. can sliced ripe olives, drained
1 French bread baguette (10-1/2-oz.), cut into 1/4-inch slices, toasted
In a small bowl, beat cream cheese and Italian seasoning until smooth; spread into a 9-inch microwave-safe pie plate. Sprinkle with 1/2 cup Mozzarella cheese and 1/4 cup Parmigiano-Reggiano cheese.
In a small non-stick skillet, saute pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Spoon over cheeses. Spread pizza sauce over pepper mixture. Sprinkle with remaining cheeses, pepperoni and olives.
Microwave, uncovered, at 70 percent power for 5 to 7 minutes or until cheese is melted. Serve with toasted baguette slices.
Yield: 4 cups
Serving size: 1/4 cup dip with 4 baguette slices
Calories: 154; Total Fat: 6g; Cholesterol: 16mg Protein: 9g; Carbohydrate: 17g; Sodium: 466mg Fiber: 2g
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