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Veggie Supreme Pizza Dip

Prep: 25 min • Cook: 20 min • Serves: 12

Ingredients

  • Our Family® Canola Oil No Stick Cooking Spray
  • 1 Tbsp Our Family® 100% Pure Olive Oil
  • 1 package (8 ounces) Our Family® Sliced Baby Bella Mushrooms, chopped
  • 1 medium green bell pepper, halved and chopped
  • 1 small yellow onion, halved and chopped
  • 1/2 cup drained canned sliced black olives
  • 2 Tbsp chopped fresh basil plus additional for garnish (optional)
  • 1/2 tsp Our Family® Salt
  • 1/2 tsp ground Finest Reserve™ by Our Family® Black Peppercorn Grinder
  • 1 package (8 ounces) Our Family® Neufchâtel Cheese, softened
  • 1 cup sour cream
  • 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

  1. 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.
  2. 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.
  3. 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

Chef's Tip

Serve dip with rice crackers and/or pita chips.

Video Walkthrough

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