White Pizza Dip

“Before", White pizza was one of my very favorite things.  I always had it with garlic, spinach and mushrooms.  I found a recipe on the box from the Lipton Herb with Garlic soup mix and altered it a bit.

I made this last night as called for on the package, (but cut it in half for sampling as my family would not try it.)  I found it to be more liquid than I would have liked, so I switched the sour cream and ricotta measurements--more protein that way too.

White Pizza Dip

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
8 oz. Fage Greek 2% Yogurt
15 oz. part-skim ricotta cheese
1 cup 2 % mozzarella cheese, shredded (about 4 oz.)
1/4 cup spinach leaves

¼ c. mushrooms, chopped

**¼ c. pepperoni, chopped (optional)

**1 loaf Italian or French bread, sliced (for dipping-optional)  Could also use veggies, jicama, whole wheat crackers, low carb tortillas…….
**I did not use the pepperoni or bread.**

1. Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.
 
2. Sprinkle with remaining 1/4 cup mozzarella cheese.
 
3. Bake uncovered 30 minutes or until heated through. Serve with dipper of choice.

8-10 servings

At 8 servings, approximate values

Calories:  177; Fat 13 g; Cholesterol 37 mg; Carbs 4.6g; Protein 10.7g

(The reason I say approximate is that I could not find “part-skim" ricotta, 2% mozeralla or 2% Fage on the Calorie Count web site.)  Sour cream or light sour cream could also be used instead of the Greek yogurt.

I spread this on Jicama slices for the crunch.  I tried it on Triscuits also.  I’ll bet it would be good on low carb tortillas, cut into triangles and crisped in the oven.