{"id":4705,"date":"2025-10-02T11:05:27","date_gmt":"2025-10-02T15:05:27","guid":{"rendered":"https:\/\/martins.eatsmartbewell.com\/home\/?p=4705"},"modified":"2025-10-02T11:05:27","modified_gmt":"2025-10-02T15:05:27","slug":"veggie-supreme-pizza-dip","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/veggie-supreme-pizza-dip\/","title":{"rendered":"Veggie Supreme Pizza Dip"},"content":{"rendered":"

\"Veggie
\nClick to See How-To Video!<\/strong><\/a>\"download\"\"Email<\/a>
\nVeggie Supreme Pizza Dip<\/span><\/p>\n

Prep: 25 minutes plus cooling
\nBake: 20 minutes \u2022 Serves: 12<\/span> <\/p>\n

<\/span>Our Family\u00ae Canola Oil No Stick Cooking Spray<\/strong>
\n1\t<\/span>tablespoon Our Family\u00ae 100% Pure Olive Oil<\/strong>
\n1\t<\/span>package (8 ounces) Our Family\u00ae Sliced Baby Bella Mushrooms<\/strong>, chopped
\n1\t<\/span>medium green bell pepper, halved and chopped
\n1\t<\/span>small yellow onion, halved and chopped
\n1\/2 <\/span>cup drained canned sliced black olives
\n2\t<\/span>tablespoons chopped fresh basil plus additional for garnish (optional)
\n1\/2 <\/span>teaspoon Our Family\u00ae Salt<\/strong>
\n1\/2 <\/span>teaspoon ground Finest Reserve\u2122 by Our Family\u00ae Black Peppercorn Grinder<\/strong>
\n1\t<\/span>package (8 ounces) Our Family\u00ae Neufch\u00e2tel Cheese<\/strong>, softened
\n1\t<\/span>cup sour cream
\n1\t<\/span>cup Our Family\u00ae\u00a0Shredded Whole Milk Mozzarella Cheese<\/strong>
\n1\t<\/span>cup traditional pasta sauce
\n1\/4 <\/span>cup plus 2 tablespoons Our Family\u00ae Grated Parmesan Cheese<\/strong>
\n\t<\/span>Our Family\u00ae Crushed Red Pepper for garnish<\/strong> (optional)<\/p>\n<\/div>\n

1.<\/span>Preheat oven to 400\u00b0; spray 10-inch oven-safe skillet or 8-inch square baking dish with cooking spray. In large skillet, heat oil over medium-high heat. Add mushrooms, bell pepper and onion; cook 5 minutes or until mushrooms have released their moisture and vegetables are tender, stirring occasionally. Remove skillet from heat; stir in olives, basil, salt and black pepper. Transfer to large bowl; cool 5 minutes.
\n<\/span><\/p>\n

2.<\/span>Stir Neufch\u00e2tel cheese, sour cream, 1\/2 cup mozzarella cheese, sauce and 1\/4 cup Parmesan cheese into mushroom mixture; spread in prepared dish. Sprinkle mushroom mixture with remaining 1\/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese; bake 20 minutes or until top is golden brown and edges bubble. Makes about 3 cups dip.
\n<\/span><\/p>\n

3.<\/span>Serve dip garnished with crushed red pepper and\/or basil, if desired.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1\/4 cup dip):
\n153 Calories, 12g Fat, 6g Saturated Fat, 33mg Cholesterol, 370mg Sodium,
\n6g Carbohydrates, 1g Fiber, 3g Sugars, 1g Added Sugars, 6g Protein
\n<\/span><\/p>\n

Chef Tip<\/span>
\nServe dip with rice crackers and\/or pita chips.<\/p>\n","protected":false},"excerpt":{"rendered":"

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