PERSONAL PAN PIZZA DIP

SNACKS

THE PREPARATION

Personal Pan Pizza Dip • 4 oz. Cream Cheese • 1/4 cup Sour Cream • 1/4 cup Mayonnaise • 1/2 cup Mozzarella Cheese, shredded • Salt and Pepper to Taste • 1/2 cup Rao’s Tomato Sauce • 1/2 cup Mozzarella Cheese, shredded • 1/4 cup Parmesan Cheese

Pepperoni, Peppers, & Olives • 6 slices Pepperoni, chopped • 1 tbsp. Green Pepper, sliced • 4 pitted Black Olives, sliced • 1/2 tsp. Italian Seasoning • Salt and Pepper to Taste

Mushroom and Peppers • 1 tbsp. Green Pepper, sliced • 2 tbsp. Baby Bella mushrooms, chopped • 1/2 tsp. Italian Seasoning • Salt and Pepper to Taste

PERSONAL PAN PIZZA DIP

THE EXECUTION

1. Pre-heat oven to 350F. Measure out the cream cheese and microwave for 20 seconds until room temperature. 2. Mix the sour cream, mayonnaise, and mozzarella cheese into the cream cheese. Season with salt and pepper to taste. 3. Divide the mixture between 4 ramekins. 4. Spoon 2 tbsp. Rao’s Tomato Sauce over each ramekin and spread out evenly. 5. Measure out 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Sprinkle mixture over the top of the sauce evenly, then add toppings of choice to your personal pan pizza dips. 6. Bake for 18-20 minutes or until cheese is bubbling. Remove from the oven and let cool for a moment. 7. Serve with some delicious keto breadsticks or pork rinds!

Yields 4 servings of Personal Pan Pizza Dip. Each serving comes out to be: Pepperoni, Peppers, & Olives: 414 Calories, 37.8g Fats, 4.5g Net Carbs, and 15g Protein. Mushroom and Peppers: 349 Calories, 31.5g Fats, 4g Net Carbs, and 12.5g Protein.