Sunday, November 29, 2015

#3690 - Meatball Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup mayo
2 TBSP grated Parmesan cheese (more if you wish)
1 tsp. oregano
1 cup shredded mozzarella cheese + extra for topping
1/2 lb. cooked meatballs (cooled to room temperature)
6 cherry tomatoes (diced)
3 black olives (diced)
3 green olives (diced)
Ritz crackers

Dice the cooled meatballs. In a bowl add softened cream cheese, mayo, Parmesan cheese and oregano--stir well. Add shredded mozzarella cheese, diced meatballs, diced cherry tomatoes and diced olives--stir well. Pour the mixture into a small casserole dish. Sprinkle extra shredded mozzarella cheese over the top. Bake at 350 degrees (uncovered) 25-30 minutes. Serve hot with Ritz crackers.

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