Lasagna Dip

I'm a big fan.

Recently, I took a little hiatus from recipes to focus on my schoolwork.  Maybe I should rephrase that.  See, I've been making recipes - a girl's gotta eat, ya know - but I haven't been posting them.  I figured that I had spent so much time on the computer handing in assignments that I couldn't handle the idea of writing anything else.

I'm only human, after all.

Now that I'm back, hopefully for good, I'm posting a few of these recipes I've been essentially living on while I've been cramming.  A couple days ago, for instance, I made this dip.

I almost want to call this low-carb.  It's not, but compared with its namesake, it kind of is.  No pasta.  And, I'm not counting the half loaf of crusty bread I ate this with.  It's not in the pot, so it doesn't count.  Dipping utensils just don't count.

Write that down.

Anyway, I love the creamy cheesiness of this dip and it really does make me think of lasagna or manicotti or any cheesy, saucy pasta dish.  Needless to say, I'm a big fan.  This was the perfect comfort food to help me get through midterms and the cabin fever this never-ending winter has produced.

And, since winter isn't going anywhere anytime soon... this might be a staple of my diet for the next undetermined amount of weeks!






Lasagna Dip

1 loaf crusty bread, cut into cubes

1 8oz. cream cheese
1 1/2 cups mozzarella cheese
1/2 cup ricotta cheese
1 1/2 cups pizza sauce or marinara sauce
2 tsp Italian seasoning


Mix all of the cheeses, seasoning and sauce in a slow cooker.  Cook on high for 1 hour, then switch to warm setting to serve.

Serve with cubed bread.