2011 Makeover Hot Pizza Dip

By boandozzy

1/4 cup dip with 4 baguette slices equals 154 calories, 6 g fat (2 g saturated fat), 16 mg cholesterol, 466 mg sodium, 17 g carbohydrate, 2 g fiber, 9 g protein. Originally published as Makeover Hot Pizza Dip in Healthy Cooking June/July 2010, p20

Ingredients

• 1 package (8 ounces) fat-free cream cheese
• 1-1/2 teaspoons Italian seasoning
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmigiano-Reggiano cheese, divided
• 1 small sweet red pepper, chopped
• 1/4 cup chopped sweet onion
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 can (8 ounces) pizza sauce
• 4 ounces sliced turkey pepperoni, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices, toasted

Preparation

Step 1

In a small bowl, beat cream cheese and Italian seasoning until smooth; spread into a 9-in. microwave-safe pie plate. Sprinkle with 1/2 cup mozzarella cheese and 1/4 cup Parmigiano-Reggiano cheese.

In a small nonstick skillet, saute pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Spoon over cheeses. Spread pizza sauce over pepper mixture. Sprinkle with remaining cheeses, pepperoni and olives.

Microwave, uncovered, at 70% power for 5-7 minutes or until cheese is melted. Serve with toasted baguette slices.
Yield: about 4 cups.