2689. BACON and PEPPERONI PIZZA DIP

8 ounces of cream cheese, room temperature
½ cup sour cream
8 ounces shredded Italian cheese blend, divided
14/5 ounce can Italian style diced tomatoes
1 tablespoon Italian seasoning
3 cloves of garlic, chopped
½ teaspoon salt
½ teaspoon pepper
9 – 12 slices of pepperoni
4 slices cooked bacon, chopped

Preheat oven to 350. In a blender or food processor combine the tomatoes, Italian seasoning, garlic, salt & pepper. Blend or process until well pureed. Set aside. In a bowl combine the cream cheese, sour cream and 2 ounces of the shredded Italian cheese. Mix until well combined. Spread the cream cheese mixture in an even layer over a baking dish (8x8) or a deep dish pie plate. Carefully pour the blended sauce over the cream cheese mixture and evenly distribute. Sprinkle with remaining cheese, bacon, and pepperoni. Bake for 30 – 35 minutes, or until the top is brown and bubbly. Let sit 5 minutes. Serve with tortilla chips, crackers, pita chips, etc.


bacon recipe courtesy of: Lisa Ghenne, The Cutting Edge of Ordinary, March 23, 2012