Ingredients:

  • 8 oz Neufchâtel cheese, softened
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.25 tsp red pepper flakes
  • 1 cup marinara sauce, no added sugar
  • 1.5 cups low-moisture shredded mozzarella
  • 0.25 cup freshly grated Parmesan cheese
  • 0.33 cup mini pepperoni
  • 2 tbsp sliced black olives
  • 1 tbsp finely diced green bell peppers

Instructions:

  1. Prep the oven. Preheat your oven to 375°F. Note: This temperature is high enough to brown the cheese without burning the bottom.
  2. Whip the base. Combine the 8 oz Neufchâtel, 0.5 cup Greek yogurt, 1 tsp oregano, 0.5 tsp garlic powder, and 0.25 tsp red pepper flakes in a bowl. Beat until completely smooth and fluffy.
  3. Spread the foundation. Transfer the mixture to your 9 inch baking dish. Spread it in an even layer right to the edges.
  4. Add the sauce. Pour 1 cup of marinara over the cheese base. Spread gently to avoid mixing it into the white layer.
  5. Build the cheese layer. Sprinkle 1.5 cups mozzarella and 0.25 cup Parmesan over the sauce. Ensure the cheese covers the sauce entirely to prevent it from drying out.
  6. Top it off. Arrange the 0.33 cup mini pepperoni, 2 tbsp olives, and 1 tbsp bell peppers across the top.
  7. Bake the dip. Place in the oven for 20 minutes until the cheese is bubbling and the pepperoni edges are crisp.
  8. The broiler finish. If you like dark spots on your cheese, broil for 1-2 minutes until deep golden brown.
  9. Rest and serve. Let the dish sit for 5 minutes. Resting allows the layers to set so it's not too runny when you scoop it.