Pepperoni Pizza Dip

[Healthy] [Company]

Makes 24 servings

• 1 15- to 16-oz. jar pizza sauce
• 1 14.5-oz. can diced tomatoes, drained
• 1 cup coarsely chopped yellow, orange, and/or red sweet peppers
• 1 cup coarsely chopped onion
• 1 3- to 3.5-oz. pkg. sliced pepperoni, cut up
• 1 2.25-oz. can sliced pitted ripe olives (optional)
• 4 cloves garlic, minced
• 2 cups shredded mozzarella cheese (8 oz.) or 8 oz. fresh mozzarella pearls
• ½ cup finely shredded Parmesan cheese (2 oz.)
• 2 Tbsp. basil pesto or 1 Tbsp. shredded fresh basil*
• 1 recipe Crostini (recipe p. 19)

Fast 7-minute cook time

Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. In a 1½-qt. round ceramic or glass baking dish combine the first seven ingredients (through garlic). From heavy foil cut three 18×3-inch foil strips; fold in half lengthwise. Crisscross strips and place dish on top of crisscross. Use strips to place dish on steam rack. Fold strips inside pot. Lock lid in place. Set an electric cooker on low pressure to cook 7 minutes. For a stove-top cooker, bring up to pressure over medium heat; reduce heat to maintain steady pressure. Cook 7 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Stir mozzarella cheese into dip. Let stand, covered, 10 minutes; stir. Use foil strips to lift dish out of pot. Sprinkle with Parmesan cheese. Top with pesto. Serve with crostini.

Slow 5-hour low or 2½-hour high cook time

In a 3½- or 4-qt. slow cooker combine the first seven ingredients (through garlic). Cover and cook on low 5 to 6 hours or high 2½ to 3 hours. Stir in mozzarella cheese. Let stand, covered, 10 minutes; stir. Sprinkle with Parmesan cheese. Serve immediately or keep warm, covered, on warm or low up to 2 hours. Top with pesto. Serve with crostini.

*Ingredient Know-How

Here’s how to shred or chiffonade fresh basil—it’s a simple technique to create ribbons of delicate leafy greens. Simply stack the leaves, gently roll them up, then use a sharp knife to thinly slice through the roll.

Per ¼ cup dip 62 cal., 3 g fat (1 g sat. fat), 12 mg chol., 263 mg sodium, 4 g carb., 1 g fiber, 2 g sugars, 5 g pro.