Veggie Pizza Dip

For tofu ricotta: 

16 oz. extra-firm tofu, drained, pressed to remove excess moisture

4 cloves garlic, peeled

Juice of 1 small lemon

2 Tbsp. extra-virgin olive oil

2 Tbsp. nutritional yeast

1 Tbsp. white miso paste

2 tsp. Italian seasoning

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

For Pizza Dip:

14 oz. pizza sauce (1 jar)

8 oz. shredded mozzarella cheese

1/2 small red onion, diced

1/2 green bell pepper, diced

3 oz. black olives, sliced

1/2 cup grated parmesan cheese

Sliced crusty French bread or baguette, for serving

1. Preheat oven to 375 degrees F. Lightly grease a deep 9x9-inch baking dish, and set aside. 
2. Start by making the tofu ricotta. In a food processor or high-speed blender, combine all the tofu ricotta ingredients. Process or blend until smooth. Spread the tofu ricotta mixture evenly in the bottom of the prepared baking dish. 
3. Pour the pizza sauce over the tofu ricotta mixture, and spread to evenly cover. 
4. Scatter the shredded mozzarella evenly over the top of the pizza sauce. 
5. Scatter the diced red onion, diced green bell pepper, and sliced olives evenly over the cheese. 
6. Top with grated parmesan, evenly scattered over the vegetables. 
7. Cover the baking dish with aluminum foil, and bake at 375 degrees F for 25 minutes, covered. Remove the foil and bake an additional 10 minutes uncovered. 
8. Serve pizza dip hot from the oven with sliced crusty bread for dipping. Store leftover pizza dip in the fridge (if there is any!). 

Note: You can substitute a plant-based shredded cheese for the mozzarella, and omit the parmesan topping if you want to make this dip vegan.