8 ounces cream cheese, softened
8 ounces Pepperoni Charcuterie Slices, quartered
1 cup vodka sauce
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
4 ounces Pepperoni Charcuterie Slices, quartered
1 cup shredded mozzarella cheese
4 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
1 (16-ounce) loaf French baguette, sliced
Pizza Dip: Stir cream cheese, pepperoni, vodka sauce, mozzarella cheese, Parmesan cheese, sour cream, Italian seasoning, black pepper and red pepper flakes; refrigerate in an airtight container up to 6 days. Makes about 3 cups.
For serving, place 3/4 cup dip in an oven-safe ramekin; top with 1 ounce pepperoni and 1/4 cup mozzarella cheese. Bake at 475°F until top is golden brown and bubbling, about 10 minutes; drizzle with 1 tablespoon oil. Serve dip with 4 ounces baguette slices garnished with 1/2 tablespoon parsley.