I had made this dip back in February for a Super Bowl party (YAY RAVENS!), but I certainly think it is fabulous for any sort of entertaining/ large gathering event you may come across. I am labeling this as a “sinner meal” even in spite of lightening it up from my friend’s original recipe on her blog, Chow.com Reason being that I think it is good to be real with yourself that lighter does not mean light. Cheese and pepperoni are certainly amongst ingredients you want to be moderate with in your diet. So make this, eat it, and enjoy it- all while remembering that moderation guiding principle! Shout out to Table for Two one of many doozy recipes. I’m certain your palette will be pleased!
- 2 1/2 cups shredded whole-milk mozzarella (about 8 ounces)
- 2 ounces pepperoni slices (about 26 thin slices), quartered
- 8 ounces cream cheese, cut into large pieces
- 7 ounces whole-milk ricotta cheese (about 1 cup)
- 1/4 cup finely grated parmesan cheese (about 1/2 ounce)
- 2 tablespoons coarsely chopped oil-packed sun-dried tomatoes
- 1 teaspoon kosher salt
- 3/4 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds toasted ciabatta, soft breadsticks, or garlic bread, for serving
- Heat the oven to 375°F and arrange a rack in the middle.
- 2Place half of the mozzarella, half of the pepperoni, the cream cheese, ricotta, Parmesan, sun-dried tomatoes, salt, oregano, and red pepper flakes in a food processor fitted with the blade attachment. Process until smooth, about 45 seconds (there may still be a few small bits of pepperoni).
- 3Transfer the mixture to a 9-inch pie plate and smooth the top. Evenly sprinkle with the remaining mozzarella and pepperoni.
- 4Bake until the dip is heated through and bubbling around the edges and the cheese on top is melted, about 15 minutes. Serve immediately with the ciabatta bread, breadsticks, or garlic bread for dipping.