Instructions
Preheat oven to 375 degrees f.
Using an electric mixer, blend the cream cheese, 3/4 cup of mozzarella cheese, sour cream, dried basil, dried oregano, kosher salt, fresh ground black pepper, and red pepper flakes until smooth and creamy. Spread the cream cheese mixture on the bottom of a 9-inch pie plate or similar baking dish.
Spread 1 cup of pizza sauce over the cream cheese mixture. Top with the Parmesan cheese and remaining mozzarella. Add the pepperoni and crisp cooked bacon.
Bake for 20-25 minutes or until the cheese is melted. Let the dip cool for 3-5 minutes. Top with chopped fresh parsley or basil. Serve with toasted French bread slices, warm breadsticks, or freshly baked rolls.
Notes
This tasty dip can be made up to 3 days in advance. Simply get it ready for the oven but don’t bake it. Instead, cover with plastic wrap and place in the refrigerator. Remove 40 minutes prior to baking to bring to room temperature. Remove the plastic and bake according to the instructions.
The cream cheese mixture will not be completely smooth as there is shredded mozzarella in it.
Both full-sized pepperoni and mini pepperoni work with this recipe.
Let the dip cool for just a few minutes, so no one burns their mouth.
Store leftovers in an airtight container in the fridge for up to 3 days if not prepped in advance. Reheat in the microwave at reduced power.
Nutrition
Calories: 255kcal | Carbohydrates: 5g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 675mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 832IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 1mg
