Thick with mushrooms, peppers and black olives, this substantial Veggie Pizza Dip is a guaranteed people-pleaser.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup CLASSICO Traditional Pizza Sauce
2 cloves garlic, minced
1/3 cup sliced black olives
1/3 cup chopped green pepper s
1/3 cup drained canned sliced mushrooms, coarsely chopped
1/3 cup chopped red onion s
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup sliced fresh basil
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350ºF.
Mix Neufchatel, pizza sauce and garlic until blended; spread onto bottom of 9-inch pie plate. Top with next 5 ingredients.
Bake 18 to 20 min. or until dip is heated through and shredded cheese is melted.
Top with basil.
Prepare using KRAFT 2% Milk Shredded Mozzarella Cheese.
Save time by using any combination of 1-1/3 cups chopped fresh vegetables purchased at your grocery store's salad bar.
Serve with thin wheat snack crackers.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.