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Patty Mastracco
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Layered Pizza Dip

Prep time: 20 minutes
Cook time: 3 minutes

White Bean Spread:
1 (15-oz.) can cannellini or small white beans, rinsed and well drained
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons fresh rosemary leaves
3 tablespoons Chobani Plain Greek Yogurt
Salt and pepper to taste
Parmesan Yogurt:
1/2 cup Chobani Plain Greek Yogurt
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon garlic salt or to taste
Dip:
1 (1.75-oz.) package sliced pepperoni
1/2 cup sun-dried tomato spread
Diced bell pepper, sliced ripe olives, minced red onion (optional toppings)

Puree all White Bean Spread ingredients in a food processor until smooth. (May be prepared 2 days ahead and stored tightly covered in the refrigerator.)
Stir together all Parmesan Yogurt ingredients in a small bowl. Separate pepperoni slices and place between layers of paper towels on a large plate. Microwave on HIGH for 3 minutes or until crisp. Let cool, then break into smaller pieces. Spoon White Bean Spread in a shallow bowl and top with sun-dried tomato spread and Parmesan Yogurt. Sprinkle with any additional desired toppings.





 
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