Gooey Pizza Dip

1 cup (8oz.) reduced-fat Ricotta Cheese

1 cup fat-free Mayonaise

1½ cup (6 oz.) part-skim, Mozzarella Cheese, shredded and divided

¼ cup grated Parmesan Cheese

¾ cup plum Tomatoes, diced, seeded, divided

1 (2.5 oz.) can sliced ripe olives, drained, divided

¼ cup Swiss Meat Spicy Pepperoni

1 tsp. Garlic Powder

1 tsp. Italian Seasoning

1/8 tsp. crushed red pepper flakes

Assorted Crackers

In a bowl, combine ricotta cheese, mayonaise, 1 cup mozzarella cheese, parmesean cheese ½ cup tomatoes, 6 tbsp. olives, pepperoni, garlic powder, italian seasoning and pepper flakes. Spread dip into 9-inch pie plate coated with nonstick cooking spray. Sprinkle with remaining mozzarella. Bake at 350°F for 25 to 30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers, breadsticks or wedges of baked Boboli. Yields 10 to 12 servings.

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