1 cup Our Family® Shredded Whole Milk Mozzarella Cheese
1 cup traditional pasta sauce
1/4 cup plus 2 tablespoons Our Family® Grated Parmesan Cheese
Our Family® Crushed Red Pepper for garnish (optional)
Directions
Preheat oven to 400°; spray 10-inch oven-safe skillet or 8-inch square baking dish with cooking spray. In large skillet, heat oil over medium-high heat. Add mushrooms, bell pepper and onion; cook 5 minutes or until mushrooms have released their moisture and vegetables are tender, stirring occasionally. Remove skillet from heat; stir in olives, basil, salt and black pepper. Transfer to large bowl; cool 5 minutes.
Stir Neufchâtel cheese, sour cream, 1/2 cup mozzarella cheese, sauce and 1/4 cup Parmesan cheese into mushroom mixture; spread in prepared dish. Sprinkle mushroom mixture with remaining 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese; bake 20 minutes or until top is golden brown and edges bubble. Makes about 3 cups dip.
Serve dip garnished with crushed red pepper and/or basil, if desired.
Approximate nutritional values per serving (1/4 cup dip): 153 Calories, 12g Fat, 6g Saturated Fat, 33mg Cholesterol, 370mg Sodium, 6g Carbohydrates, 1g Fiber, 3g Sugars, 1g Added Sugars, 6g Protein
