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Ingredients
- Butter (to grease the baking dish)
- 1 cup Chunky Tomato Sauce
- 8 oz Neufchatel cheese or cream cheese, at room temperature
- 1 cup ricotta cheese
- 6 oz mozzarella cheese, shredded, divided
- 1/2 teaspoon dried Italian herb seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 sprig fresh parsley (optional; for garnish)
- Crackers or bread (for serving)
Preparation
Step 1
Preheat oven to 400F; grease the bottom and sides of an 8 by 8-inch casserole dish with butter. Make the Chunky Tomato Sauce (recipe below).
Mix together the Neufchatel, ricotta, half the mozzarella (reserving the remaining half to sprinkle on top), Italian herb seasoning, salt, and garlic powder. Spread in the prepared dish, then spread the Chunky Tomato Sauce on top; sprinkle on the remaining half of the mozzarella.
Bake (uncovered) until the cheese is bubbling and golden brown in places, about 25 to 30 minutes. Chop the parsley leaves and sprinkle on top of the dip, if using. Serve with crackers or bread.