Baked Pizza Dip

For the dip: Preheat oven to 400F; grease the bottom and sides of an 8 by 8-inch casserole dish with butter. Make the Chunky Tomato Sauce (recipe below)*.

Mix together the Neufchatel, ricotta, half the mozzarella (reserving the remaining half to sprinkle on top), Italian herb seasoning, salt, and garlic powder. Spread in the prepared dish, then spread the Chunky Tomato Sauce on top; sprinkle on the remaining half of the mozzarella.

Bake (uncovered) until the cheese is bubbling and golden brown in places, about 25 to 30 minutes. Chop the parsley leaves and sprinkle on top of the dip, if using. Serve with crackers or bread.

* For the Chunky Tomato Sauce (this makes about 1 cup of sauce): Preheat the oil in a medium saucepan over medium heat; add the garlic and cook 1 minute, stirring constantly. Add the tomato, tomato paste, Italian herb seasoning, sugar, salt, and pepper, and cook until thickened, about 5 minutes, stirring frequently and using a wooden spoon to break up the tomato pieces a bit. Cool slightly, and then use to make Baked Pizza Dip (or eat it tossed with pasta — delicious!).