"I found this recipe on pinterest. It came from the Noble Pig.com and they got it from the Slow Roasted Italian
blog. I did not add bacon to the top, but I will next time. This was great. I served it with a French baguette cut in small slices roasted with melted garlic butter."
8 ounces cream cheese, room temperature
1/2 cup sour cream
8 ounces shredded Italian cheese blend, divided
14.5 ounce can diced tomatoes
1 Tablespoon Italian seasoning
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
9-12 slices of pepperoni (I used enough to cover the top)
4 slices of cooked bacon, chopped
Preheat oven to 350o.
In a blender or a food processor combine tomatoes, Italian seasoning,
garlic powder, onion powder, salt and pepper. Blend until pureed. Set
In a medium bowl, combine cream cheese, sour cream and 2 ounces of
shredded Italian cheese. Mix until well combined. Spread cream cheese
mixture in an even layer over baking dish (8 x 8 or a pie plate). Pour
blended sauce over cream cheese mixture and evenly distribute with
Sprinkle remaining shredded cheese over pizza sauce. Top pizza dip
with pepperoni and bacon. Bake for 20-25 minutes, until cheese is
browned and bubbling.
*I also turned the broiler on for an additional three-five minutes to brown the cheese and crisp up the pepperoni
~Timesaver...instead of pureeing the tomatoes, just use canned
tomato sauce and mix the seasonings in with a spoon. Or if you are
really in a hurry, just use already made pizza sauce.