A bunch of daring bloggers get assigned a blog and have to make and blog a recipe from their assigned blog. You just never know who's going to get your blog or which one you will be assigned. My assignment this month was Satisfy My Sweet Tooth, which I have to say was a challenge of sorts. I'm not so much into sweet stuff, just the occasional foray into that realm. However, if you do make sweet stuff, you need to check out her recipe collection. Wow is all I can say, this lady makes some killer sweet things. Most of the sweet things I make are Danish and not that sweet, just rich and good.
I do love to make appetizers though, and I host a Tapas Night once a month so am always on the lookout for something interesting to make. And then I saw it, Pizza Dip, and I knew I had found the one. I served this with some Naan for dipping purposes. So here it is, my take on it, cause gee, I will make some changes, mainly cause I can and oh, I couldn't get some of the ingredients. My changes are in blue.
1 6oz. container 0 % fat Greek Yoghurt (I used light sour cream)
1/2 tsp garlic powder (I sautee'd a couple of minced garlic cloves)
1 tsp Italian seasoning
1/2 cup Parmesan Cheese
1 cup prepared pizza sauce (I used a Three Cheese Sauce Pasta Sauce)
1 cup reduced-fat mozzarella cheese, shredded (I actually used a mixture of Mozzarella Cheese and a prepackaged Pizza Cheese, which incorporated Romano, Provolone, Mozzarella and Parmesan
1/2 cup chopped vegetables and/or cooked meats (I used a combo of Mushrooms, Green Pepper and Black Olives and some sliced Pepperoni)
In a small bowl, combine cream cheese, sour cream, Parmesan cheese,garlic and Italian seasoning using an electric mixer.
Divide mixture evenly between each side of divided dish.
Top the cream cheese mixture with pizza sauce and spread evenly to cover.
Sprinkle Cheese evenly over both sides.
Sprinkle vegetables on one side and meats and veggies on other side. I used Mushrooms, black olives, and Green Peppers for the veggies, and some sliced pepperoni for the meat side. I added an additional 1/2 cup of so of cheese over the veggies and meat.
Bake 20 minutes or until cheese is melted.
Dip can be made one day ahead and stored (before baking) wrapped in plastic wrap in the refrigerator.
I actually caught people spooning this onto their plates and eating it with a fork. It was that good. I will make this one again, and again, and again.