I came across this pretty nifty little dip on some web site or another, sorry to say I did not note which, and thought it’d be just the thing for a brunch-y get together at a friend’s house. After using my friends as guinea pigs, I have to say that this is a pretty nifty little dip, though I believe it to be much better scooped onto pita crackers than spread over French bread slices, as the original recipe called for.
Oh, and the next batch will definitely have an extra layer of pepperoni.
•8 oz cream cheese, softened
•1/4 tsp dried oregano
•1/4 tsp dried basil
•1/4 tsp dried parsley
•1/4 tsp garlic powder
•1/4 tsp Aleppo pepper
•4 oz shredded Mozzarella
•4 oz shredded Parmesan
•Pizza sauce (or marinara)
•Diced pepperoni slices
•Sliced green onion, white and light green parts, only
Whip the softened cream cheese together with the oregano, basil, parsley, and garlic powder (or, just try a teaspoon of Italian Seasoning), then spread over the bottom of an eight inch baking dish.
Note: here’s where I think I would add an extra layer of chopped pepperoni.
Add the remaining cheese, then top that with the diced pepperoni and sliced scallions.
Cover with plastic wrap and stash in the fridge until needed (overnight, tops, people).
Bake for about 20 minutes, until the cheese is melted and the dip is not and bubbly.
The original recipe called for serving this dip with French bread, so I did, the first time, and it was…OK.
I had about half the dip leftover and Rich enjoyed that at home later that same day (he’d been down with a cold and hadn’t been able to make it to the brunch) with seasoned pita chip crackers. MUCH MORE BETTER than the sliced bread, and a better party server, I think.