 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 9 |
|
Pepperoni, tomatoes and olives dress up this cheesy baked dip. I serve it with breadsticks and wedges of baked Boboli. You can even prepare individual servings in ramekins if you like. Ingredients:
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 |
Directions:
1. In a large 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.
2. Spread into a 9-in. pie plate coated with cooking spray. Sprinkle with remaining mozzarella.
3. 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.
|
|