White Pizza Dip
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 501
- Total Fat
- 43
- Saturated Fat
- 18
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 87
- Sodium
- 761
- Total: 40 min
- Active: 20 min
Ingredients
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 cup shredded low-moisture mozzarella
1 cup shredded mild provolone
1/2 cup grated Parmesan
3/4 cup chopped roasted red bell peppers, patted dry
Tortilla chips, for serving
Crudites, for serving (I used endive spears, carrots, cucumbers, fennel and baby bell peppers)
Directions
Special equipment:
a 9-inch deep-dish pie plate- Preheat the oven to 400 degrees F.
- Combine the cream cheese, mayonnaise, oregano, rosemary, red pepper flakes and garlic in a large bowl and mix until smooth. Stir in the mozzarella, provolone and 1/4 cup Parmesan until well combined. Gently fold in the roasted red bell peppers just to combine.
- Spread the mixture in a 9-inch deep-dish pie plate. Sprinkle with the remaining 1/4 cup grated Parmesan. Bake until browned and bubbly throughout, 20 to 22 minutes. Serve hot with tortilla chips and crudites.