Pepperoni Dip

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Everyone knows how much I like to eat. I talk about it all the time and my lack of discipline when it comes to portion control. One food (of the many) that I really have a hard time saying no to is pizza. Sweet, savory, it doesn’t matter – I can, and will, eat my fair share of pizza and not even bat an eye. Since I’m trying to make better food choices, when I was presented with the challenge of recreating a classic recipe, it hit me. Why not make over my beloved pepperoni pizza into an appetizer that would not only be healthier but also help me with portion control? That’s when I decided to make a pepperoni dip and serve it on the new Triscuit Real Foods.

So work with me here. Envision the Triscuit as your crust. For my crust I chose the new Brown Rice Triscuit seasoned with Tomato and Sweet Basil. It seemed to work best with the recipe I was making. There were several flavors to choose from such as Sea Salt & Black Pepper or Sweet Potato seasoned with Roasted Sweet Onion but those were for another recipe, another day. On the crust, I needed a sauce. Instead of using a red sauce that could potentially make my crust soggy, I opted to go with a white sauce and then loaded it with the veggies I would usually put on my pizza. 

No, it’s not the real deal pizza but by substituting Triscuits and this dip every now and then, I save a ton of calories and fat (and reduce the number of miles I have to run each week to fit in my clothes). I believe everything in moderation and by switching out some of the junk foods I love with healthier snacks, that means the next time I want a slice or two of pizza, I won’t feel as guilty. 

Pepperoni Dip

Ingredients:

  • 8 oz light cream cheese
  • 1/2 cup light sour cream
  • 1-2 tbsp milk (as needed)
  • 3 oz chopped pepperoni (I used turkey pepperoni)
  • 4 oz chopped green chilis, drained
  • 1 tbsp red onion, minced
  • green onion, sliced for garnish
  • 1/2 cup chopped pecans (if desired)

Directions:

  1. Let the cream cheese soften and then mix thoroughly with the sour cream. If needed, add milk to thin mixture.
  2. Add remaining ingredients excluding the pecans and mix.
  3. Put in a 9×9 pan and bake at 350 degrees for 20-25 minutes.
  4. Sprinkle pecans (if desired) on top of the dip.
  5. Serve with your favorite cracker. 

 

A new take on an old favorite. Enjoy the new line of Triscuit baked with whole grain brown rice and wheat, some with real food ingredients like sweet potato or red beans.?

This is a sponsored conversation written by me on behalf of Triscuit. The opinions and text are all mine.

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About Sarah

Mom. Blogger. Runner. Hiker. Insomniac. Not necessarily in that order.