Veggie-loaded Pizza Dip


Nutrition Facts

Yield: 7
Calories: 90
Fat: 2.5g
Saturated Fat: 1.5g
Cholesterol: 5mg
Protein: 5g
Carbohydrates: 12g
Fiber: 2g
Sodium: 230mg


  • 29 ounces tomatoes (diced Hunt’s, I like to use one regular diced and one fire-roasted diced but you could do two of either variety)
  • 2 handfuls spinach leaves
  • 1 green bell pepper (or red, chopped small)
  • 1 cup mushrooms (chopped small, I use white button mushrooms)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese (divided)
  • 1/4 cup shredded parmesan cheese
  • basil
  • bell pepper
  • baguette


  1. Preheat oven to 375.
  2. Drain both cans of tomatoes very well. Place one can in a blender or immersion blender cup. Add spinach and blend until well mixed.
  3. Add the tomato-spinach mixture to a large bowl with remaining can of tomatoes and remaining ingredients, using 1/2 cup of the mozzarella cheese.
  4. Mix until well combined and pour the veggie mixture into a greased 2-quart baking dish. Top with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.
  5. Bake at 375 for 20-25 minutes, until the dip is bubbly and the cheese is melted.
  6. Sprinkle with chopped fresh basil and serve with baguette slices (toasted, if desired) and mini sweet bell peppers.
Chef: Family Food on the Table




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