Pizza Dip

This is one of those recipes that when you make it for people once, you’ll be asked to make it all the time. It’s really simple to put together, but don’t let on to that!

8 ounces softened cream cheese
1 tsp Italian Seasoning
1/2 tsp garlic powder
2 cups mozzarella cheese
1 cup cheddar cheese
1/2 cup pizza sauce
1/2 cup finely chopped green or red pepper
1/2 cup finely chopped onion

Combine cream cheese, Italian seasoning and garlic powder. Spread into the bottom of a greased 9 inch pie plate. Combine the shredded cheeses. Sprinkle half over the cream cheese layer. Top with sauce, pepper and onion. Top with remaining cheese.

Bake at 350 degrees until hot and bubbly (about 20 minutes).

Cool slightly (we’ve made the mistake of digging in too quickly after removing from the oven) and serve with tortilla chips or breadsticks for dipping.

Dilled Feta Ricotta Spread

I love quick appetizer/snack ideas. Especially ones that I feel a little healthier about instead of rummaging through the pantry for a bag of chips! This spread is easy to put together, can be made a few days in advance if you’re having a party, and works perfectly as a snack!

8 ounces of feta cheese (crumbled)
1 cup ricotta cheese
1/4 cup chopped scallions (whites and a bit of the green)
1/4 cup toasted pine nuts*
2 tsp dill
2 tsp lemon juice
1/4 cup finely chopped spinach

Mix the cheeses together then add in the scallion, spinach, and pine nuts until blended. Mix in the dill and lemon juice. That’s it. It’s that easy.

To serve, use toast points (I love pumpernickel toast squares), pita bread sliced into squares, or crackers.

* I discovered you can toast the pine nuts in the air fryer – just place them on foil to keep them from dropping into the bottom of the fryer and toast for about 5 minutes.