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FREE DIABETIC RECIPE: Pizza Pie Dip

Pizza is one of those rare foods in which even if it’s average, it will still disappear in a hurry. So it makes sense that a dip based on pizza would have a tendency to get decimated fast, as well. This dip will certainly be gobbled up rapidly, but not just because it mimics the flavors of pizza. It will get wiped out because it carries all of the flavors of a really good pizza.

Hash Brown Strata or Breakfast Casserole

Calories: 124 Fat: 7 g, Cholesterol: 25 mg, Sodium: 493 mg, Carbohydrate: 7 g, Sugar: 4 g, Fiber: 1 g, Protein: 9 g

Servings: 9

Ingredients:

  • 1 cup fat-free mayonnaise
  • 1 cup reduced-fat ricotta cheese
  • 1 ½ cups shredded part-skim mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese
  • ¾ cup diced seeded plum tomatoes, divided
  • ¼ cup sliced turkey pepperoni
  • 1 can sliced ripe olives, drained and divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon crushed red pepper flakes
  • Assorted crackers

 

Directions:

  1. Combine the mayo, the ricotta, 1 cup mozzarella, the Parmesan cheese, ½ cup tomatoes, the pepperoni, 6 tablespoons olives, the garlic powder, the Italian seasoning, and the pepper flakes in a large bowl.

 

  1. Spread the resultant mix into a 9-inch pie plate coated with cooking spray. Sprinkle with the rest of the mozzarella.

 

  1. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown. Sprinkle with the rest of the tomatoes and olives. Serve with crackers.

Tips:

 

If you’re feeling fancy, you can divide this dip and serve in individual ramekins.

You can serve the dip with breadsticks or crostini instead of crackers if you wish.

 

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