Ingredients
Method
- In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
- Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
- Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don't end up with a greasy mess on top of your pizza dip.
- Sprinkle with remaining cheeses, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350 degree oven (my preferred method) for 15-20 minutes. Serve hot with baguette slices, tortilla chips, or Fritos scoops.
Notes
- For the best texture, ensure your cream cheese is fully softened before mixing the spices. This prevents lumps and ensures a smooth base.
- If you prefer a less greasy dip, a quick microwave of the pepperoni before adding helps render some fat. I always do this to avoid a slick top layer.
- Bake the dip until the cheese is bubbly and lightly golden for that perfect melty, slightly crisp texture. An internal temperature of 160°F (71°C) indicates it's thoroughly heated. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a less greasy dip, a quick microwave of the pepperoni before adding helps render some fat. I always do this to avoid a slick top layer.
- Bake the dip until the cheese is bubbly and lightly golden for that perfect melty, slightly crisp texture. An internal temperature of 160°F (71°C) indicates it's thoroughly heated. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
