Recipe by Chef Petunia
Adapted from a recipe I found online at A Farmgirl's Dabbles Blog site. Her recipe called for turkey pepperoni because she felt regular pepperoni was too greasy but I used a really good quality dry pepperoni with excellent results. It is not recommend using low fat or fat free mayo for this recipe. This dip is always the first to go at parties and potlucks. If by any chance you have leftovers, try using the filling in quesadillas. Its excellent. Her Note: This recipe is highly versatile, so feel free to mix it up with your favorite pizza ingredients. I would suggest leaving the first 4 ingredients as the base to the dip. Then just have fun with the rest!
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
- 1⁄4 cup parmesan cheese, grated
- 1 cup mayonnaise
- 1 cup pepperoni, chopped
- 1⁄2 cup onion, diced
- 1⁄2 cup green pepper, diced
- 3 garlic cloves, minced
- 6 1⁄2 ounces mushroom stems and pieces, drained
- 3⁄4 cup black olives, chopped
- 1⁄4 cup green olives, chopped
- 1 teaspoon dried Italian seasoning
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon fresh ground black pepper, plus a bit more cracked across the finished dip
Directions See How It's Made
- Preheat oven to 350°.
- In a large bowl, combine all the ingredients, mixing well to incorporate. Spread into a baking dish - either a large rectangle up to a 9" x 13" size, or a large pie plate. Crack a bit more black pepper over the surface and bake for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown. Serve with sturdy crackers, toasted pita triangles or sliced & toasted baguettes.