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Name: Pizza Dip
Prep time: 15 min
Total time: 15 min
Yield: 10
Cuisine: Italian
Ingredients: 1 (8oz) package cream cheese softened; 1 (32oz) container ricotta cheese; 1 large egg; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 1 tablespoon olive oil; 1 shallot, minced; 2 garlic cloves minced; 1 pound mushrooms sliced; 1 red bell pepper diced; 1 small jar pizza sauce (about 1 1/2 cups); 1/4 cup parmesan cheese grated; 1 1/2 cups mozzarella cheese shredded; 8 to 12 slices pepperoni; 1 tablespoon chopped parsley

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INGREDIENTS

1 (8oz) package cream cheese ; softened
1 (32oz) container ricotta cheese
1 large egg
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves ; minced
1 pound mushrooms ; sliced
1 red bell pepper ; diced
1 small jar pizza sauce ; (about 1 1/2 cups)
1/4 cup parmesan cheese ; grated
1 1/2 cups mozzarella cheese ; shredded
8 to 12 slices pepperoni
1 tablespoon chopped parsley

Servings

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a medium bowl, whisk together the cream cheese, ricotta, egg, and spices until completely smooth. Set aside.

Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add the shallots, garlic, red bell pepper and mushrooms. Saut? for about 5 minutes until soft and just beginning to brown. Remove from heat.

Spread the ricotta mixture on the bottom of a 9-inch pie dish. Top with the pizza sauce in an even layer. Sprinkle with half of the parmesan and all of the veggies. Top with mozzarella and the rest of the parmesan and the pepperoni slices.

Bake for about 25 to 30 minutes, until hot and bubbly and the top is golden brown. Garnish with chopped parsley and enjoy!

NOTES

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Pizza Dip

1  (8oz) package cream cheese softened
1  (32oz) container ricotta cheese 
1 large egg 
1 teaspoon salt 
1 teaspoon black pepper 
1/2 teaspoon crushed red pepper flakes 
1/2 teaspoon dried oregano 
1 tablespoon olive oil 
1  shallot, minced 
2  garlic cloves minced
1 pound mushrooms sliced
1  red bell pepper diced
1 small jar pizza sauce (about 1 1/2 cups)
1/4 cup parmesan cheese grated
1 1/2 cups mozzarella cheese shredded
8  to 12 slices pepperoni 
1 tablespoon chopped parsley

Preheat oven to 375 degrees F.
In a medium bowl, whisk together the cream cheese, ricotta, egg, and spices until completely smooth. Set aside.
Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add the shallots, garlic, red bell pepper and mushrooms. Saut? for about 5 minutes until soft and just beginning to brown. Remove from heat.
Spread the ricotta mixture on the bottom of a 9-inch pie dish. Top with the pizza sauce in an even layer. Sprinkle with half of the parmesan and all of the veggies. Top with mozzarella and the rest of the parmesan and the pepperoni slices.
Bake for about 25 to 30 minutes, until hot and bubbly and the top is golden brown. Garnish with chopped parsley and enjoy!

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 10 Servings

Calories: 117
Calories from Fat: 60 (51%)

Amt Per Serving		% DV

	Total Fat 6.7g	9 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.4g
Cholesterol 43.3mg		13 %
Sodium 233.6mg		8 %
Potassium 225mg		6 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 3.2g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 117

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