Pizza Dip

This dip is a hot dip and a real crowd pleaser. Every time I made it people just love it.  Serve it at your next dinner party as an appetizer or at a cocktail party and I guarantee people will be begging you for the recipe. 

You will need:

• 1 tub of low fat plain cream cheese
• Italian seasoning
• Paremesan cheese
• 2 tins of pizza sauce
• 1 package of pre-grated mozzerella cheese
• mushrooms
• red pepper
• Pam or some other non stick cooking spray

Preheat oven to 350F.  Spray a glass pie dish with non-stick cooking spray.  If you are doing a double recipe, you can use any glass baking dish.  When I do a double recipe I use a 9 x 13 glass dish.  Once you make this, you will be asked over and over to serve it to your guests, so a double recipe is often needed.

To assemble the layers:
Spread the cream cheese on the bottom of the dish.  Sprinkle 1/2 tsp to 1 tsp of Italian seasoning over top.  Then sprinkle approximately 2 tbsp of Parmesan cheese.  Take half the mozzarella cheese and sprinkle on for the next layer.  Next spread the 2 tins of pizza sauce on top of that.  You can use one tin if you like, but Rach and I like it really goopy, so we use 2.  When I double the recipe I tend to only use 3 tins.

Then sprinkle on the remaining half of mozzarella cheese.  Then chop the mushrooms and red pepper and sprinkle on top.  You will notice in the picture that only half the dip has mushrooms on it.  Rach doesn't like mushrooms, so I only put them on my half.  I often put pickled jalapenos on my side and Rach often roasts cloves of garlic and puts them on her side. You can use whatever pizza toppings you like.  You can go crazy with your imagination. 

Finally, bake for about 20 in the pre-heated 350F oven.  You will know it's done with it's golden brown and bubbling.  Serve hot with Tostito rounds. 

You can refrigerate any leftovers - but there usually isn't any.  This dip goes very quickly at my parties.