Lately, the weather around here has been crazy and afternoon storms have been rolling in.  That means my guys have been hanging out, doing some summer reading or better yet, having a few friends over.  Either way, there’s always a snack involved.  Last week, all of us were tired of  the “favorites” so I needed to add something new.  I’m glad I had a stocked pantry and fridge because this dish came together in no time flat!  I think I’ve got a new favorite to add to my list…
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Baked Pepperoni Dip

8oz cream cheese, room temp*
1/2 cup sour cream
1 small can tomato sauce*
2 teaspoons dried oregano
1 teaspoon basil
1 clove grated garlic
dash of red pepper
dash of salt
1 cup chopped pepperoni
1 cup shredded mozzarella cheese, halved

  • Preheat oven to 350 degrees.
  • In a small bowl, mix cream cheese, sour cream and 1/2 cup mozzarella cheese.
  • In a separate bowl, mix tomato sauce, herbs, salt and pepper.
  • Layer cheese mixture on the bottom of a baking dish or pie pan.
  • Spread tomato sauce over cheese mixture.
  • Sprinkle on chopped pepperoni.
  • Bake for 15 minutes or until bubbly.
  • Top with reserved 1/2 cup mozzarella cheese and bake until cheese is melted.
  • Serve with corn chips or veggie sticks.
  • *NOTES*
    • bottled pizza sauce can be used if you have it on hand – I make my own since I always have tomato sauce in the pantry.
    • to bring refrigerated cream cheese to room temp, heat a mug/small bowl of water in microwave for 1 minute.  Open cream cheese packet, cut into squares and place on a plate.   Put cream cheese into microwave along with the hot water and close door.  Leave in for 1 minute – DO NOT turn microwave on.  Cream cheese should be soft enough to work with after 1 minute.

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