Ingredients
- 8 ounces brick-style cream cheese, very well-softened (lite is okay)
- 1 1/2 cups grated mozzarella cheese, divided (3/4 cup + 3/4 cup)
- 1 cup finely grated Parmesan cheese, divided (1/2 cup + 1/2 cup)
- 1 heaping cup pizza sauce (or your favorite marinara or red sauce)
- about 15 pepperoni slices, or as needed to cover surface of pie dish
Directions
- Preheat oven to 375 degrees.
- Spray a 9-inch pie dish with cooking spray.
- Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It'll slide around a bit and it doesn't have to be perfect, but it's so much easier if your cream cheese is very well-softened.
- Evenly sprinkle 3/4 cup mozzarella over cream cheese.
- Evenly sprinkle 1/2 cup Parmesan.
- Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knife to evenly disperse.
- Evenly sprinkle 3/4 cup mozzarella over sauce.
- Evenly sprinkle 1/2 cup Parmesan.
- Evenly top with pepperoni slices.
- Bake for about 20 to 25 minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking.
- Allow dip to cool momentarily before serving.
Notes
Tips: Serve with toasted French bread or baguettes, bread-sticks, garlic toasts, pita chips, bagel chips, crackers, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in microwave before serving leftover portion.