If you're looking for a new snack dip, this baked pepperoni dip will fit the bill.
- 8 oz 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.
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.