Secret Recipe Club: Pizza Dip

So.
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:

Ingredients:
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
Parmesan Cheese
1/2 tsp dried basil

Method:
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

Melissa layered her pepperoni over the top of the cheese.  I was afraid that I wouldn't have enough to cover, so I decided to chop it.  I also decided to add a couple of other things that we enjoy on our pizza - olives and onions.

I also decided to put the cheese over top and cover while baking so it wouldn't develop a leathery top, but I did uncover to brown it a little before serving.

Doesn't this look delicious?  J and I loved it.  I still have a burnt tip to my tongue to prove it.  With whole wheat mini pitas, we had dinner in a baking dish.  Thanks Melissa for brightening up a cool and blustery afternoon while watching football!!

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