herb and cheese pepperoni pizza dip
A hot, melty skillet and a loaf of toasty, crusty bread. How about that for a gameday snack?
Ingredients
- 1 loaf baguette, ciabatta, or sourdough bread, sliced
- 8 oz cream cheese, softened
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 1 tbsp dried parsley
- 1 tsp dried fennel
- 1 1/2 cups part-skim mozzarella cheese, shredded
- 1 1/2 cups provolone cheese, shredded
- 2 cups marinara sauce
- 4-6 oz vegetarian or regular pepperoni
- fresh herbs, to garnish
Instructions
- Preheat oven to 425 degrees.
- In a bowl, combine the cream cheese, garlic, oregano, parsley, fennel, and 3/4 cup of each cheese.
- Pour the marinara sauce onto the bottom of a large cast iron skillet or a 9 x 13 baking pan. Dollop the cream cheese mixture evenly on top. Sprinkle with the remaining 3/4 cup of each cheese. Dot with the pepperoni slices.
- Bake for 20-25 minutes until golden and bubbly. Remove, and switch the oven to broil.
- Brush both sides of the sliced bread with olive oil and set onto a large baking sheet. Broil for 1-2 minutes per side until golden to your liking.
- Garnish the dip with fresh herbs and serve hot hot hot with the toasted bread.