Once again, it's the first Monday of the month and the Secret Recipe Club is upon us. For those of you new to this, or who need a refresher, the Secret Recipe Club is a group of food bloggers who all receive an email each month of another's blog from the group. You choose a recipe, secretly make it, and we all post at the same time. My group's posting is today. Check out the other great recipes in the hop at the end of this post!
This month, I was assigned Melissa's blog over at A Fit and Spicy Life. Melissa is a food and wine blogger who is also very athletic. J and I have been talking more about the fact that we need to eat meatless meals more often, so I poked around with that in mind. I thought about the baked eggs with roasted red peppers, or breakfast quiche. But then I wanted a dip for a Saturday afternoon of football. I found this. It was dinner. So filling. So good. It was a nice change from the hot goo or nacho dip that I often make, and it used up some bits and pieces that were lurking in the fridge.
I present to you now A Fit and Spicy Life's Pizza Dip:
6 oz cottage cheese
6 oz mozzarella, shredded
4 oz pizza sauce
10 pimento stuffed olives, sliced
2 green onions, thinly sliced
12 thin slices pepperoni, chopped
1/2 tsp dried basil
1. Preheat oven to 350F.
2. In a covered baking dish, layer cottage cheese and tomato sauce. Sprinkle with toppings and cover with cheese. Sprinkle with Parmesan cheese and dried basil.
3. Cover and bake at 350F for 20 minutes, until bubbly and hot. Uncover and bake for 5 more minutes. Let sit and cool before serving with pitas.
From A Fit and Spicy Life