Cold Pepperoni Dip My Casual Pantry

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Preheat oven to 400°F (204°C). Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, Greek yogurt, and garlic powder in a medium bowl until smooth and creamy. Spread into the bottom of a 9-inch pie dish, cake pan, or similar size casserole dish.

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Place the pepperoni slices into a food processor (or do it in batches in a mini prep processor). Chop until the pepperoni is around the size of crumbs. In a large bowl, mix the pepperoni with the sour cream until well combined. Cover and refrigerate overnight. Stir and serve with bread or chips.

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Instructions. Preheat oven to 350 degrees. In a small bowl, mix cream cheese, sour cream and ½ cup mozzarella cheese. In a separate bowl, mix tomato sauce, herbs, salt and pepper. Layer cheese mixture on the bottom of a baking dish or pie pan. Spread tomato sauce over cheese mixture. Sprinkle on chopped pepperoni.

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With a hand mixer, blend together one softened block of cream cheese, 2 teaspoons of garlic powder and 1 teaspoon of Italian seasoning until light and fluffy. Spoon cream cheese mixture into a baking dish and spread it out. Cover cream cheese mixture with 1 cup of pizza sauce. Top with whatever pizza toppings you want!

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Add the basil, oregano, parsley, onion powder, and garlic to the cream cheese mixture and beat until incorporated. Add the pepperoni and the diced roasted red peppers and fold until it is well mixed. Fold in the mozzarella cheese until it is evenly mixed. Cover and refrigerate until ready to serve.

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STEP FOUR: Next, layer the dip. Sprinkle one cup of shredded mozzarella cheese on top of the mixed cream cheese, then evenly spread the pizza sauce on top with a rubber spatula. Sprinkle the top of the dip with grated parmesan and more mozzarella cheese. STEP FIVE: Finally, add the pepperoni slices to the top of the cheeses.

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Preheat oven to 375 degrees. Spray a pie plate or similar size dish with non-stick cooking spray. Set aside, In a large bowl, combine cream cheese, ricotta cheese, one cup shredded cheese, two tablespoons of the Parmesan cheese, Italian seasoning, garlic powder and red pepper flakes until well combined.

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First step: Add the cream cheese and sour cream and beat with an electric mixer until well combined. Second step: Mix in the basil, oregano, parsley, onion powder, and garlic powder. Third step: Add the roasted red peppers and pepperoni and fold in. Fourth step: Fold in the mozzarella. Cover and refrigerate until ready to serve.

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Layer the cheese over the top of the pepperoni and pizza sauce. Top with remaining pepperoni pieces. Bake for 15-20 minutes or until mozzarella cheese has melted and the dip begins to bubble around the edges. Remove from oven and sprinkle with fresh parsley. Serve with pita chips, tortilla chips, baguette slices or crackers.

Pepperoni Dip

Instructions. Stir together the softened cream cheese, sour cream, mini pepperoni, shredded mozzarella cheese, Italian seasoning, and garlic powder in a medium bowl. Cover the bowl and chill for at least one hour. Transfer to a serving bowl and serve with veggies or crackers. Nutrition Information:

Cold Pepperoni Dip My Casual Pantry

STEP 1. Make cheese mixture. Combine 1 block of softened cream cheese, 1 cup of sour cream, ¾ cup of mozzarella cheese, ¼ cup of grated parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes in a mixing bowl.

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Shred the cheese, slice the pepperoni into smaller bite-sized pieces so it's easier to eat. Preheat oven to 350°F. Get out your 9" pie plate (or your glass Pyrex dish) and spray with nonstick cooking spray. Set aside. Using a hand mixer, whip the cream cheese, sour cream, oregano and Italian seasoning together.

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To a mixing bowl, add the mayonnaise, cream cheese, oregano, and garlic powder. Stir until well combined. Add the cheese and pepperoni. Stir to combine. Fold in the sun-dried tomatoes and scallions. Serve with pita chips potato chips, or crackers.

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Directions. Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese. Bake uncovered 15 minutes, or until bubbly and lightly browned. I Made It.

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Instructions. Preheat oven to 375F. Dump the softened cream cheese, ranch dressing and Italian seasoning into a mixing bowl. Use an electric mixer to cream all of the ingredients together until smooth. Add the chopped pepperoni, 1/2 cup of the shredded mozzarella and the grated parmesan cheese to the bowl.

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Layer pepperoni evenly over the mozzarella cheese. Place the pan in the oven, Bake for 25-30 minutes until the cheese is melted and bubbly around the edges. Sprinkle with fresh basil or parsley if desired after baking. Serve with baguette slices, flat pretzels, veggies, or pita chips and enjoy!