Do you ever have those days when you really aren't hungry or you just want to snack in front of the TV? Well, I'm here to tell you that this dip is a winner and if you aren't careful before you know it you have gobbled down far more than you intended (yes, that is experience speaking)!
This dip would also be a great take along for a pot luck gathering (where you have access to an oven) or something you make ahead and reheat in the microwave on those "food days" at the office.
I personally used crackers and flat bread as my dippers but it would be great with Crostini..
Pepperoni Pizza DipIngredients:
1 pint grape tomatoes, tomatoes cut in half
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/2 cup grated Parmesan cheese, divided
4 garlic cloves, minced or pressed
1/4 cup chopped basil leaves
2 tablespoons thyme leaves
1/2 tablespoon freshly chopped oregano leaves
1/2 cup of pepperoni slices, quartered
crackers, bread or chips for serving
Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil then place tomatoes on the sheet in a pile. Top the pile of tomatoes with with olive oil and salt, using your hands, toss the tomatoes and oil to coat. Spread them out on the cookie sheet and put them into the oven and roast for 20-25 minutes, until bursting. Set aside.
Meanwhile, while the tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and 1/2 of the Parmesan . Stir in the herbs, garlic and roasted tomatoes, and pepperoni pieces. Mixing well to combine.
Spread the cheese mixture mixture to an oven-safe baking dish. Top the mixture withe with remaining provolone and mozzarella and Parmesan cheese .
Serve immediately with crackers, chips or toasted bread.
...and that's What's Cooking at Cathy's ~ Enjoy!