Ingredients:
- 8 oz sour cream
- 8 oz whole-milk ricotta cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup chopped pepperoni
- 1 envelope Lipton savory herb with garlic soup mix
- French bread baguette slices, toasted
Directions:
- Preheat oven to 350°. In a small bowl, mix sour cream, ricotta cheese, 3/4 cup mozzarella cheese, pepperoni and soup mix until blended. Spread into a greased 9-in. pie plate. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, until bubbly, 35-40 minutes. Serve with baguette slices.
Notes:
Nutrition Facts:
1/4 cup (calculated without baguette): 158 calories, 12g fat (7g saturated fat), 43mg cholesterol, 318mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 7g protein.