Warm Veggie Dip


  • 4 oz (125 g) part-skim mozzarella cheese (1 cup/250 mL grated)
  • 4 oz (125 g) 1/3 less-fat cream cheese (Neufchâtel), softened
  • 3/4 cup (175 mL) roasted red pepper hummus
  • 1 tbsp (15 mL) Bell Pepper Herb Rub
  • 1 tsp (5 mL) hot pepper sauce (optional)
  • 1   garlic clove
  • 2 medium carrots, peeled
  • 6 oz (175 g) fresh broccoli florets
  • 3   whole wheat pita bread rounds
  • 2 large red bell peppers


  1. Preheat oven to 375°F (190°C). Grate mozzarella cheese with Microplane® Adjustable Coarse Grater. In Classic Batter Bowl, combine mozzarella, cream cheese, hummus, rub, hot pepper sauce (optional) and garlic pressed with Garlic Press; mix well.  

  2. Cut carrots into pieces. Finely chop carrots and broccoli with Food Chopper. Add vegetables to batter bowl; mix well.  

  3. Spoon mixture into center of Shallow Baker; spread evenly to within 2 in. (5 cm) from the edge of baker. 

  4. To prepare pita chips, stack pita bread and cut in half with Pizza & Crust Cutter. Cut each half into 4 triangles. Arrange pitas around dip.  

  5. Bake 17–19 minutes or until pitas are crisp and dip is hot.  

  6. Cut tops off bell peppers. Remove seeds and veins with Scoop Loop®. Wedge bell peppers with Veggie Wedger. Cut each wedge in half lengthwise to make 24 total strips.  

  7. Remove baker from oven to Stackable Cooling Rack. Arrange bell pepper strips in between pita chips.  


  • 24  servings of 2 tbsp/30 mL dip/1 pita chip and 1 bell pepper strip 

Nutrients per serving:

U.S. Nutrients per serving: Calories 70, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 8 g, Fiber 2 g, Protein 3 g


Cook's Tips:

 You may substitute plain hummus for the red pepper hummus. 

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