Veggie Pizza Dip Recipes

EASY PIZZA DIP

Steps:

• Preheat oven to 375F. Spray a 9-inch pie dish (I used a glass Pyrex) with cooking spray.
• Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It'll slide around a bit and it doesn't have to be perfect, but it's so much easier if your cream cheese is very well-softened.
• Evenly sprinkle 3/4 cup mozzarella over cream cheese.
• Evenly sprinkle 1/2 cup parmesan.
• Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knife to evenly disperse.
• Evenly sprinkle 3/4 cup mozzarella over sauce.
• Evenly sprinkle 1/2 cup parmesan.
• Evenly top with pepperoni slices.
• Bake for about 20 to 25 minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving.

VEGGIE PIZZA

Steps:

• Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.
• Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer.
• Bake for 15 minutes or until golden brown. Cool completely.
• In a small bowl, mix together the cream cheese, sour cream, and Hidden Valley Dip Mix.
• Spread the ranch mixture evenly over the crust. Top with carrots, bell peppers, broccoli and green onions. Cover the pan with Glad Press'n Seal food wrap. Chill for one hour, then cut into squares and serve.

VEGGIE PIZZA DIP

Steps:

• Heat oven to 350ºF.
• Mix Neufchatel, pizza sauce and garlic until blended; spread onto bottom of 9-inch pie plate. Top with next 5 ingredients.
• Bake 18 to 20 min. or until dip is heated through and shredded cheese is melted.
• Top with basil.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

VEGGIE PIZZA DIP

Steps:

• Spread Marzetti Veggie Dip onto a shallow platter.
• Top with chopped veggies and shredded cheese.
• Enjoy with fresh veggies, crackers, or your favorite dippers!

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees.
• Spread the cresent rolls out on cookie sheets to make large rectangles.
• cook for 10 minutes or until golden brown and then cool.
• Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
• Spread on top of the cooled cresent rolls.
• Chop your veggies (I like to use the food proccesor).
• Spread your veggies on top of the mixture on the cresent rolls.
• Sprinkle the Cheddar Cheese on the top.
• With sharp knife cut in half and enjoy.

DILLY VEGGIE PIZZA

Steps:

• Unroll crescent dough into 1 long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack., Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.