Veggie-Loaded Pizza Dip
This cheesy veggie loaded pizza dip is perfect for game day or a party appetizer and uses my secret way to add veggies to sauce!
Yield: 8 servings
Ingredients
- 2 (14.5 oz.) cans diced tomatoes (see notes)
- 2 handfuls of spinach leaves
- 1 red or green bell pepper, chopped small
- 1 cup mushrooms, chopped small (I use white button mushrooms)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese
- For serving: fresh chopped basil, cut mini sweet bell peppers, baguette slices (toasted, if desired)
Instructions
- Preheat oven to 375.
- Drain both cans of tomatoes very well. Place one can in a blender or immersion blender cup. Add spinach and blend until well mixed.
- Add the tomato-spinach mixture to a large bowl with remaining can of tomatoes and remaining ingredients, using ½ cup of the mozzarella cheese.
- Mix until well combined and pour the veggie mixture into a greased 2-quart baking dish. Top with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.
- Bake at 375 for 20-25 minutes, until the dip is bubbly and the cheese is melted.
- Sprinkle with chopped fresh basil and serve with baguette slices (toasted, if desired) and mini sweet bell peppers.
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Notes
Tomatoes: I like to use one can of regular diced and one can of fire-roasted diced tomatoes but you could do two of either variety if you'd rather.
Make ahead: You can prep this ahead and put it in the fridge. When you’re ready to cook it, pull the dish out of the fridge and let it sit on the counter while you pre-heat the oven. When the oven is heated, pop it in: it should still take just about 20-25 minutes to get hot and bubbly.
Additions: You can add some mini pepperoni slices (½ cup) or diced cooked chicken (1 cup) to make this more of a meal. Serve over baguette slices or toasted bakery bread - makes a great dinner!
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 26g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 501mg | Fiber: 3g | Sugar: 4g
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