Pepperoni Pizza Dip!

For National Snack Day, let’s munch down on a little Pepperoni Pizza Dip. Super Simple and soooo satisfying. (The picture is how it looks heading into the oven. Sorry… no picture of how it looked when we took it out of the oven because it disappeared very fast.)

Pepperoni Pizza Dip
8 oz cream cheese, softened
¾ c mayonnaise
1-2 T thinly sliced green onion
½ c finely chopped sweet onion (microwaved 1-2 min)
1 T fresh (or lightly dried) mixed Italian herbs
½ c shredded sharp cheddar cheese
¾ c pizza sauce
2 T finely chopped sweet bell pepper (any color, but green for contrast)
½ heaping cup of finely chopped pepperoni (see note)
½ – ¾ shredded mozzarella cheese
Cream the mayonnaise into the cream cheese thoroughly. Then mix in all the onions, herbs, and cheddar cheese. Spread in 8” square (or other) baking dish. Spread sauce over the top. Sprinkle with bell pepper, most of the pepperoni (saving 2 T for garnish), and the mozzarella. Garnish with reserved pepperoni. Bake at 325°F for 25 – 30 min. Serve with crostini, tortilla chips, or toasty pita chips for dipping. Makes 8-10 servings.

KISS Note: Before cutting up the pepperoni, spread them in a single layer on a triple layer of paper towels; top with another layer or 2 of paper towels and microwave on high for 1 min. This takes the greasiness out and keeps all the flavor!

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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