Layered Pizza Dip
Source of Recipe
Unkown
Yield: 12 appetizer servings.
8 ounces nonfat cream cheese -- softened
1/2 cup nonfat sour cream
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
Vegetable cooking spray
1/2 cup no salt added tomato sauce
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 cup frozen artichoke hearts -- thawed
1/4 cup sliced green onions
1/4 cup chopped red bell pepper
1/4 cup olives -- sliced
1/2 cup mozzarella cheese, part skim milk -- shredded
1/2 teaspoon dried Italian seasoning
Combine first 4 ingredients in a small bowl; beat at low speed of an electric mixer until smooth.
Spread cream cheese mixture in a 9-inch pie plate coated with cooking spray. Combine tomato sauce with next 3
ingredients in a small bowl, stirring well.
Pour tomato sauce mixture over cream cheese mixture. Layer artichokes and remaining ingredients over tomato sauce.
Bake, uncovered, at 350 degrees F. for 15 to 20 minutes or until thoroughly heated.
Serve with no-oil baked tortilla chips or melba rounds.
Per serving: 51 Calories; 1g Total Fat; (24% calories from fat); 5g Protein; 5g Carbohydrate; 5mg Cholesterol; 169mg Sodium; 1g Fiber ++++ Exchanges: 1/2 Lean Meat; 1/2 Vegetable
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