| 1 | jar (14 ounces) pizza sauce |
| 1 | cup chopped turkey pepperoni, (from 6-ounce package) |
| 8 | medium green onions, chopped (1/2 cup) |
| 1/2 | cup chopped red bell pepper |
| 1 | can (2 1/4 ounces) sliced ripe olives, drained |
| 1 | cup shredded mozzarella cheese (4 ounces) |
| 1 | package (8 ounces) cream cheese, softened and cubed |
| Broccoli flowerets, cherry tomatoes and carrot sticks, if desired |
| 1. | Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker. |
| 2. | Cover and cook on low heat setting 3 to 4 hours or until mixture is hot. |
| 3. | Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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| If the dip becomes too thick, stir in a small amount of milk until it’s the desired consistency. |
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| In addition to dipping vegetables, try soft breadsticks, cubes of French or herbed bread or cut-up bagels. |
Nutrition Information:
135 ( 110 ); 12 g ( 6 g); 35 mg; 320 mg; 3 g ( 1 g); 5 g 14 %; 10 %; 8 %; 4 % 1 ; 1