Layered Pizza Dip

Yield: 12 appetizer servings

Exchanges per serving:
½ Lean Meat
1 Vegetable

Per serving:
Calories 48
Carbohydrate 3.5g
Protein 4.9g
Fat 1.4g
Cholesterol 6mg
Fiber 0.5g
Sodium 189mg


1 8-ounce carton nonfat cream cheese, softened
½ cup nonfat sour cream
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
Vegetable cooking spray
½ cup no-salt-added tomato sauce
¼ teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
½ cup chopped frozen artichoke hearts, thawed
¼ cup sliced green onions
¼ cup chopped sweet red pepper
¼ cup sliced ripe olives
½ cup (2 ounces) shredded part-skim mozzarella cheese
½ teaspoon dried Italian seasoning


1. Combine first 4 ingredients in a small bowl; beat at low speed of an electric mixer until smooth. Spread cream cheese mixture in a 9-inch pie plate coated with cooking spray.

2. Combine tomato sauce and next 3 ingredients in a small bowl, stirring well. Pour tomato sauce mixture over cream cheese mixture in pie plate. Layer artichokes and next 4 ingredients over tomato sauce.

3. Sprinkle with Italian seasoning. Bake, uncovered, at 350 degrees F for 15 to 20 minutes or until thoroughly heated. Serve with no-oil baked tortilla chips (chips not included in analysis).


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