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Gooey Pizza Dip

 Gooey Pizza Dip
Pepperoni, tomatoes and olives dress up this cheesy baked dip. I serve it with breadsticks and wedges of baked Boboli. You can even prepare individual servings in ramekins if you like. —Kitti Boesel, Woodbridge, Virginia
9 ServingsPrep: 10 min. Bake: 25 min.


  • 1 cup (8 ounces) reduced-fat ricotta cheese
  • 1 cup fat-free mayonnaise
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup diced seeded plum tomatoes, divided
  • 1 can (2-1/2 ounces) sliced ripe olives, drained, divided
  • 1/4 cup sliced turkey pepperoni
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon crushed red pepper flakes
  • Assorted crackers


  • In a large bowl, combine the ricotta, mayonnaise, 1 cup mozzarella,
  • Parmesan cheese, 1/2 cup tomatoes, 6 tablespoons olives, pepperoni,
  • garlic powder, Italian seasoning and pepper flakes.
  • Spread into a 9-in. pie plate coated with cooking spray. Sprinkle
  • with remaining mozzarella.
  • Bake at 350° for 25-30 minutes or until edges are bubbly and top
  • is golden brown. Sprinkle with remaining tomatoes and olives. Serve
  • with crackers. Yield: 3 cups.
Nutritional Facts: 1/3 cup (calculated without crackers) equals 124 calories,

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Gooey Pizza Dip (continued)

Nutritional Facts: 7 g fat (3 g saturated fat), 25 mg cholesterol, 493 mg sodium, 7 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.