Cheesy Pizza Dip
handful frozen bell pepper and onion mix
olive oil, as needed
1 cup tomato spaghetti sauce
2 or 3 tablespoons nutritional yeast
2 teaspoons dried chopped garlic
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons basil
Ritz crackers, to serve
1. Put the frozen veggies in a frying pan and cook them in a little bit of olive oil until they are nice and well cooked. They shouldn't be crunchy at all.
2. Pour in the spaghetti sauce, and the nutritional yeast. If the sauce isn't thick and dipable, add some more nutritional yeast.
3. Stir in the seasonings. Let it cook a bit more, so it gets thicker and creamier. Pour into a pretty bowl, and put crackers all around.
I made it for a picnic yesterday. All those meat eaters loved it.