Ricotta Pizza Dip Recipe with Cheese Crostini

• servings: 16 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

8 ounces cream cheese (softened)

1/2 cup sour cream

1/3 cup Ricotta cheese

1/2 cup Parmesan cheese (grated)

8 ounces Mozzarella cheese (shredded)

2 teaspoons dried Italian herbs

1/2 cup marinara sauce

Optional: 1/4 cup black olives

4 ounces turkey pepperoni

1 bag Rhodes Warm and Serve Soft White Rolls

1 cup Parmesan cheese (freshly grated)

3 Tablespoons extra virgin olive oil

2 teaspoons dried Italian herbs

Directions

For the Pizza Dip:

Preheat the oven to 350° Fahrenheit.

Combine

In a large bowl, combine the cream cheese, sour cream, Ricotta cheese, Parmesan cheese, and Italian seasoning, mixing until smooth.

Top

Add the mixture to an oval baking dish followed by the marinara sauce. Sprinkle the Mozzarella cheese on top, and arrange the olives and pepperonis in an even layer.

Bake for 20 minutes or until the cheese is melted and the top is golden brown.

Cool for 15 minutes before serving!

Store covered in the fridge for up to 3 days.

For the Cheese Crostini:

Preheat the oven to 350° Fahrenheit. Grease a baking sheet with oil spray. Set aside.

Slice the bread into 1/2-inch thick pieces. Place on the prepared baking sheet.

Top

Brush the bread with olive oil. Sprinkle the cheese and Italian herbs on top.

Bake

Place in the oven for a few minutes until the cheese is melted and the bread is golden brown.

Serve warm with the pizza dip.

Nutrition

• Calories: 284 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Cholesterol: 47 mg
• Sodium: 627 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 13 g