Veggie Pizza Dip

Annie, Annie's Eats

Back when I first started teaching myself how to cook, I made a lot of semi-homemade and super simple recipes. It was what I could handle at the time. Recently, I was gearing up for football season – in other words, tailgating and lots of good snack foods. I recalled a “pizza dip” that I used to make that was not much more than cream cheese mixed with Italian seasoning, pizza sauce, and more cheese. A good base idea that deserved some updating, I thought. Since my favorite kind of pizza is veggie all the way, I was inspired to recreate a veggie pizza version of that long-ago loved appetizer. It took a few tries but this is definitely a keeper. It is guaranteed to be a hit at all your sport-viewing events this season!

Veggie Pizza Dip
By Annie
Makes 8-10 servings

Ingredients:

2 tablespoons unsalted butter
½ small onion, chopped
4 ounces baby bella mushrooms, sliced
8 ounces (2 cups) Mozzarella cheese, shredded and divided
8 ounces cream cheese, softened
¼ cup Parmesan cheese
, grated
½ cup Greek yogurt or sour cream
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and pepper, to taste
¼ cup frozen spinach
, thawed, drained and chopped
½ cup tomatoes, seeded and diced
¼ cup sliced black olives

Directions:

Preheat the oven to 425˚ F. In a medium skillet, melt the butter over medium-high heat. Add the onion to the pan and cook, stirring occasionally. Add the mushrooms to the skillet with the onion and continue to cook, stirring occasionally, until the vegetables are tender and the mushrooms have released nearly all of their juices. Remove from the heat and let cool slightly.

Meanwhile, in a mixing bowl, combine about 6 ounces of the Mozzarella, the cream cheese, grated Parmesan, yogurt, Italian seasoning and garlic powder. Season to taste with salt and pepper. Reserve about 1 tablespoon each of the spinach, tomatoes, olives and mushroom mixture. Add the remainder to the mixing bowl with the cheeses and fold in gently.

Spread the dip into a small baking dish. Sprinkle the remaining Mozzarella cheese over the top. Dot the top with the reserved vegetables. Bake until golden brown and bubbling, about 20-25 minutes. Serve warm with crackers, pita chips, etc.

You Might Also Like

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.

COMMENTS

9 thoughts on “Veggie Pizza Dip

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Carol Bendick said:

    I just love making all kinds of foods & appetizers for parties & family ??

  2. Jodi Crockett said:

    Since I love pizza, I’m trying this recipe out. I know I will love it, thanks for sharing. :)

  3. dee said:

    THIS LOOKS DELICIOUS,I CAN’T WAIT TO TRY IT!!!

  4. Ty said:

    Bumped into this site and glad I did!

  5. deb said:

    I’d like to make this at home and take it to a party. How do you suggest I reheat this in a microwave?

    • realbutter said:

      Hi Deb – You could easily under-bake this at home and then pop it in the over or microwave at the party. Just make sure you use a dish that can be microwaved, and you should be good!

  6. Janette Millington said:

    hello: I am interested in your recipes, I just love to try different dishes. Thank you Janette