Warm Veggie Dip


  • 4 oz (125 g) part-skim mozzarella cheese (1 cup/250 mL grated)
  • 4 oz (125 g) ⅓ less-fat cream cheese (Neufchâtel), softened
  • ¾ 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 the oven to 375°F (190°C). Grate the mozzarella cheese with the Microplane® Adjustable Coarse Grater. In the Classic Batter Bowl, combine the mozzarella, cream cheese, hummus, rub, hot pepper sauce (optional), and garlic pressed with Garlic Press; mix well.  

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

  3. Spoon the mixture into the center of the Shallow Baker; spread evenly to within 2 in. (5 cm) from the edge of the baker.
  4. To prepare the pita chips, stack the pita bread and cut it in half with the Pizza & Crust Cutter. Cut each half into 4 triangles. Arrange the pitas pieces around the dip.  

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

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

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