Baked Pepperoni Dip

Lately, the weather around here has been crazy and afternoon storms have been rolling in.  That means my guys have been hanging out, doing some summer reading or better yet, having a few friends over.  Either way, there's always a snack involved.  Last week, all of us were tired of  the "favorites" so I needed to add something new.  I'm glad I had a stocked pantry and fridge because this dish came together in no time flat!  I think I've got a new favorite to add to my list...

Baked Pepperoni Dip

8oz cream cheese, room temp*
1/2 cup sour cream
1 small can tomato sauce*
2 teaspoons dried oregano
1 teaspoon basil
1 clove grated garlic
dash of red pepper
dash of salt
1 cup chopped pepperoni
1 cup shredded mozzarella cheese, halved

• Preheat oven to 350 degrees.
• In a small bowl, mix cream cheese, sour cream and 1/2 cup mozzarella cheese.
• In a separate bowl, mix tomato sauce, herbs, salt and pepper.
• Layer cheese mixture on the bottom of a baking dish or pie pan.
• Spread tomato sauce over cheese mixture.
• Sprinkle on chopped pepperoni.
• Bake for 15 minutes or until bubbly.
• Top with reserved 1/2 cup mozzarella cheese and bake until cheese is melted.
• Serve with corn chips or veggie sticks.
• *NOTES*
• bottled pizza sauce can be used if you have it on hand - I make my own since I always have tomato sauce in the pantry.
• to bring refrigerated cream cheese to room temp, heat a mug/small bowl of water in microwave for 1 minute.  Open cream cheese packet, cut into squares and place on a plate.   Put cream cheese into microwave along with the hot water and close door.  Leave in for 1 minute - DO NOT turn microwave on.  Cream cheese should be soft enough to work with after 1 minute.