I love the holidays and they are a great excuse to entertain, spend extra time with family and friends, and cook up some fabulously delicious appetizers! I have my standard list of go-to appetizers that I always serve but every holiday I like to add in one new recipe.....and give one go-to recipe a little time off. Well, that apparently doesn't go over very well with my family! One year I gave the Layered Taco Dip some time off and my cousin couldn't believe it. She told me that she had waited all year for my Layered Taco Dip and was so disappointed....sorry cousin Laura! This year my newest daughter-in-law, Leigh, was disappointed when the Phyllo Wrapped Brandied Cranberry Baked Brie took a day off. A few minutes later another daughter-in-law, Sydney, arrived and asked where the Phyllo Wrapped Brandied Cranberry Baked Brie was too! I actually thought that Leigh told Sydney to ask me about it....but no! Sydney was really looking for the Brie too! Sorry Leigh and Sydney! (I have to admit that I love all four of my daughters-in-law to pieces! They are the best....even when they're searching for the Brie!) This year's newest appetizer on our table, Pepperoni Pizza Dip, a cheesy pizza-flavored hot dip studded with bits of pepperoni, was a definite hit and I guarantee it will be for you too! By the way, I have decided to send out a family email before the holidays and ask which recipes cannot have the day off! I know that Pepperoni Pizza Dip will definitely be on the must-have list from now on.....along with Layered Taco Dip and Phyllo Wrapped Cranberry Baked Brie, of course!
Pepperoni Pizza Dip
1 cup shredded mozzarella, divided
1/2 cup sliced pepperoni, chopped, divided
1 pkg. (8 ounces) cream cheese, at room temperature
1/2 cup pizza sauce
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1. Preheat oven to 350F.
2. Combine 1/4 cup mozzarella and 1 Tablespoon chopped pepperoni and set aside.
3. Combine cream cheese, pizza sauce, oregano, garlic powder and remaining mozzarella and chopped pepperoni until blended. Transfer to 2-cup baking dish. Top with reserved mozzarella and pepperoni.
4. Bake 20-25 minutes or until melted, hot and bubbly. Serve with crackers or sliced Italian bread.
Makes 2 cups.