Pepperoni Dip
This baked pepperoni dip is a hot, bubbly mashup of pizza night and party food, with a whipped ricotta-cream cheese base and a melty mozzarella top.
Servings: 8
Ingredients
- 1 (8 ounce) package cream cheese softened
- 1 cup ricotta cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup shredded mozzarella divided
- ½ cup mini pepperoni or diced pepperoni, divided
- ¼ cup grated Parmesan
- ⅓ cup marinara sauce low sugar
Instructions
- Preheat oven to 400℉.
- In a medium bowl, use a hand mixer to combine cream cheese, ricotta, Italian seasoning, and garlic powder until smooth.
- Stir in half of the cheeses and half of the pepperoni.
- Spread the mixture evenly in the bottom of a 1-quart baking dish. Top with marinara and remaining cheeses. Lay remaining pepperoni over the top.
- Bake for 20 minutes or until hot and bubbly.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days. This dip does not freeze well.
Nutrition
Calories: 149kcal | Carbohydrates: 3g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 329mg | Potassium: 104mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 0.5mg