Low Carb Pizza Dip
2.9g
Net Carbs
9.7g
Protein
15.4g
Fat
0.4g
Fiber
194
Calories
Cooking tip: Using room temperature cream cheese is essential for mixing this recipe. To save a bit of time, you can pop the cream cheese in the microwave for about 15 seconds to soften, and it should mix beautifully. As a safety note- wrap a towel around the handle of the hot skillet to make sure no one accidentally gets burned.
Ingredients:
- 1 teaspoon italian seasoning blend Spice Barn
- 8 ounces fresh mozzarella cheese Boar's Head
- 3 ounces pepperoni DiLusso
- 4 ounces cream cheese USDA
- 2 1/2 ounces parmesan cheese, shredded Woodstock
- 3/4 cup classic marinara pasta sauce, no sugar added, organic Muir Glen
Directions:
- Heat oven to 350°F. Bring cream cheese to room temperature.
- Chop pepperoni into small chunks. In an 8-inch cast iron skillet (or other oven proof skillet), layer 2 ounces of chopped pepperoni.
- In a small bowl, combine room temperature cream cheese, 4 ounces shredded fresh mozzarella, ½ cup shredded parmesan cheese, and Italian seasoning until evenly combined. Dollop over pepperoni in the skillet. Pour pasta sauce around the edges of the skillet and between the cream cheese dollops. Top with the remaining shredded parmesan cheese, and then remaining shredded fresh mozzarella. Bake for 25 minutes, until bubbling around the edges and cheese is evenly melted. Top with remaining chopped pepperoni.
- Serve while warm. One serving is about 3 tablespoons dip.
A few suggestions for low carb items to help deliver this tasty dip to your mouth:
- Fennel bulb: add 0.9 grams net carbs per ¼ cup (22 grams) fennel bulb.
- Sliced jicama: add 1.2 grams net carbs per ¼ cup (30 grams) jicama.
- Low carb tortillas: crisp tortilla pieces in the oven before serving, and calculate net carbs from the tortilla nutrition facts panel (around 2 net carbs for 1 whole tortilla).
- Pork rinds (chicharrones): add 80 calories, and 0 net carbs per ½ ounce.
- Flackers flax seed crackers: add 1 gram net carb per 8 crackers.
