PIZZA DIP (Adapted from Cabi)
12 ounces light cream cheese (about 1½ boxes)
¾ tsp dried oregano
¾ tsp dried parsley (or 2 TBSP finely chopped fresh)
¼ tsp dried basil
2 (8-oz) cans tomato sauce
1 (6-oz) can tomato paste
2 tsp dried oregano
2 tsp dried basil
½ tsp sugar
½ tsp garlic powder
1 cup mozzarella cheese, divided
½ cup powdered parmesan cheese
¼ cup pepperoni
plus any other toppings you’d like (green pepper, mushrooms, banana peppers etc)
Chips, crackers or bread slices
Preheat oven to 350 degrees F. Spray a 1½ quart casserole dish with cooking spray; set aside. I used a smaller round baking dish – it’d be better in a rectangular dish.
Mix together cream cheese, oregano, parsley, and basil in a small bowl.
Spread the herbed cream cheese on the bottom of prepared dish. Layer with ½ cup mozzarella cheese and ¼ cup grated parmesan cheese.
In another medium sized bowl, mix together tomato sauce, tomato paste, oregano, basil, sugar, and garlic powder. Pour over cheese layer in dish.
Cover with the remaining cheeses. Top with pepperoni and any other topping you’d like (I happen to be obsessed with banana peppers!).
Place in preheated oven and bake for 15 minutes or until heated through and bubbly. Serve with crackers or bread slices.
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