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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 22 |
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Everybody loves this simple dip, relates Sara Nowacki from Franklin, Wisconsin. If you have any left over, spoon it on toasted English muffins for a great open-faced sandwich, she adds. Ingredients:
2 packages (8 ounces each) cream cheese, cubed |
1 can (15 ounces) pizza sauce |
1 package (8 ounces) sliced pepperoni, chopped |
1 can (3.8 ounces) chopped ripe olives, drained |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
bagel chips or garlic toast |
Directions:
1. Place cream cheese in a 3-qt. slow cooker. Combine the pizza sauce, pepperoni and olives; pour over cream cheese. Top with mozzarella cheese.
2. Cover and cook on low for 1-2 hours or until cheese is melted. Stir; serve warm with bagel chips or garlic toast. Yield: 5-1/2 cups.
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