Greek Yogurt Pizza Dip

Brodie and I had a nice Saturday night cooking together. He really enjoys helping me and was really excited that his dinner he prepared was going to be on our blog. He likes to chop the vegetables, stir the batters, and turn on the food processor.

Labled Kid-Friendly from the head chef, Brodie.r

Makes for the perfect party dip for the pizza lovers in your life.

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Greek Yogurt Pizza Dip

Ingredients:

1/2 a can of Black Olives
1 Cup of Fresh Mushrooms
2 slices of Roasted Red Peppers with 1 Tbls of jarred water
1 tsp Minced Garlic
1 tsp Olive Oil
1 can of 2oz Tomato Paste
8 oz Plain Non-Fat Greek Yogurt
1 tsp Italian Seasoning
1 tsp Pizza Seasoning
         or
           1 1/2 tsp Oregano
           1 1/2 tsp Basil --or use Fresh Sprigs
           1 1/2 tsp Marjoram
           1 1/2 tsp Black Pepper
1/2 Cup Shredded Mozzarella Cheese and 2 tbls for sprinkling top- Optional

2-3 Whole Wheat Pitas
1 tsp Olive Oil
2 Tbls Parmesan Cheese or Nutritional Yeast

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Directions:

Preheat oven to 450 degrees


Dip
-In a food processor pulse Black Olives, Mushrooms, Roasted Red Peppers, Garlic, Olive Oil, Seasonings, and Pepper.
  *You can choose the texture of the vegetables. Puree the vegetables for picky eaters and keep chunky for Veggie Lovers.

-In a separate bowl mix the greek yogurt and tomato paste. If using mozzarella cheese you can stir it in at this time.

-Combine the vegetables to the yogurt mixture.

-Transfer to a baking dish. Sprinkle with mozzarella cheese-optional

-Bake for 15 minutes

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Pitas
-Brush each pita with olive oil
-Sprinkle with Parmesan Cheese or Nutritional Yeast on top of pitas-Optional
-Dust with Salt and Pepper

-Lay pitas on a baking stone and bake for 10 minutes at 450 degrees

-Slice your pitas into strips and dip away!

Leftover Tip:
I rolled the dip in a tortilla for Brodie the next day and it was still a hit!