Gooey Pizza Dip

Pepperoni, tomatoes and olives dress up this cheesy baked dip. Serve it with breadsticks and wedges of baked Boboli. You can even prepare individual servings in ramekins if you like.


3 cups (9 servings)


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


Preheat oven to 350°F (177°C). Spray a 9-inch pie plate with cooking spray.

In a 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. Spread into the prepared pie plate. Sprinkle with remaining mozzarella.

Bake in the preheated oven for 25 to 30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 30 minutes

Nutritional Information

Amount per serving (1/3 cup calculated without crackers): Calories 124, Fat 7 g (Saturated Fat 3 g), Cholesterol 25 mg, Sodium 493 mg, Carbohydrate 7 g, Fiber 1 g, Protein 9 g. Diabetic Exchanges: Lean Meat 1, Fat 1, Starch 1/2.

Recipe Courtesy Of

Kitti Boesel, Woodbridge, Virginia

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map