When I was first ‘learning to cook’ after college, we used to make a Pizza dip that was always a huge crowd pleaser (and so easy it wasn’t even funny!) This recipe is a slight variation of that dip, and also uses up your extra sauce you made the previous week for your spaghetti noodles!
You can use any sauce that your family likes or makes. This recipe had ground beef and peas, but anything from pork to lamb to vegetarian bolognese sauce would work.
1 block cream cheese, softened
2 cups leftover spaghetti sauce
1 cup shredded mozzarella cheese
1 tsp dried Italian seasoning
1 box rosemary triskets (for serving – may use any kind of cracker or baked bread, but I like the ‘Italian’ seasoning with these.)
In microwave or oven-safe 8×8 dish, spread softened cream cheese on the bottom.
Top with a layer of the spaghetti sauce.
Top with shredded mozzarella cheese and dried herbs. Cover.
To heat through, microwave for approximately 5-7 minutes, or bake in an oven about 350 degrees for 20 minutes until warm and bubbly.
Serve with rosemary crackers.