Baked Pizza Dip Recipe

 

Ingredients

8 oz Neufchatel cheese or cream cheese, at room temperature
1 cup ricotta cheese
6 oz mozzarella cheese, shredded, divided

for 1 cup chunky tomato sauce:

1/2 tsp dried Italian herb seasoning
1/4 tsp salt
1/4 tsp garlic powder
2 tbsp olive oil
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes, with 1/3 of the juice drained off
3 tbsp tomato paste
1/2 tsp dried Italian herb seasoning

 

Instructions

To make Chunky Tomato Sauce:

Preheat oil in a medium saucepan over medium heat. Add garlic and cook 1 minute, stirring constantly.

Add tomato, tomato paste, Italian herb seasoning, sugar, salt, and pepper. Cook until thickened, about 5 minutes, stirring frequently.

Use a wooden spoon to break up the tomato pieces a bit. Remove from heat, store in refrigerator.
To make Baked Pizza Dip:

Preheat oven to 400°F. Grease the bottom and sides of an 8-by-8-inch casserole dish with butter.

Mix together Neufchatel, ricotta, 1/2 of the mozzarella, Italian herb seasoning, salt, and garlic powder.

Spread in the prepared dish, then spread the Chunky Tomato Sauce on top. Sprinkle remaining 1/2 of the mozzarella on top.

Bake uncovered until cheese is bubbling and golden brown, 25 to 30 minutes.

Chop the parsley leaves and sprinkle on top of the dip, if desired. Serve with crackers or bread.