Pepperoni Dip
This easy to make pepperoni dip makes a great appetizer for any occasion. It can be served hot or cold.
Servings: 12 servings
Equipment
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1/3 cup sour cream
- 1/2 cup shredded parmesan
- 1 teaspoon dried basil or Italian seasoning
- 1/2 teaspoon garlic salt
- 1/4 tsp crushed red pepper
- 1 5 ounce package mini pepperoni
- 1 2.25 ounce can sliced black olives, drained (optional)
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Add the cream cheese and sour cream to a bowl, beat together until smooth. Add the parmesan, basil, garlic salt, crushed red pepper to the cream cheese mixture and combine.
- Reserve a handful of pepperoni to use for the dip topping and add the rest of the pepperoni to the bowl. Stir well and then spread the pepperoni cheese mixture into a pie plate. Sprinkle the shredded mozzarella cheese over the top, the black olives (if using), and the reserved pepperoni slices. At this point you can serve this dip cold, but to serve hot continue to next step.
- Bake at 350 degrees until bubbly and lightly browned at the edges, about 25 minutes.
- Serve warm with toast rounds, bagel chips, bread sticks or crackers for dipping.
Notes
Alternatively you can also prepare this dip in the crock pot. It will take about 2 hours on low, or 1 hour on high. Slow cookers can vary with their temperature levels, so I recommend checking your dip about every 30 minutes or so to be sure that it does not accidentally burn Once the cheese is melted and slightly bubbly, turn it to keep warm.