1cupfreshly-grated Parmesan cheese, divided (use a fine grate)
1cupof your favorite pizza or marinara sauce (Rao’s is amazing!)
½teaspoondried Italian seasoning
¼teaspooncrushed red pepper flakes
30slicesturkey pepperonis (I like Boar’s Head brand; substitute with Italian chicken sausage, Canadian bacon, salami, or just do veggies)
⅓cupeach of sliced banana peppers, jalapenos, and pitted green olives (or whatever jarred veggies you like - sun-dried tomatoes, pepperoncinis, black olives, artichokes, etc)
Pita chips, pretzel thins, toasted garlic bread rounds, or veggies for dipping
Preheat oven to 375℉. Spray a 9-inch baking or pie dish with cooking spray.
Use an offset spatula to spread the softened cream cheese over the bottom of the dish.
Sprinkle ¾ cup of the mozzarella over the cream cheese, followed by ½ cup of the parmesan.
Evenly spoon the pizza sauce over the cheeses, then sprinkle the Italian seasoning and crushed red pepper on top.
Sprinkle the remaining ¾ cup of mozzarella and ½ cup of Parmesan over the sauce.
Top the cheese with pepperonis, banana peppers, jalapenos, and olives (or whatever you are using). I like to do the pepperonis in a heart and place the veggies in the corners - that way if someone doesn’t like a particular topping, they can just stick to portions they like!
Bake for 25-30 minutes until the top is golden and cheese is bubbly. Serve piping hot with pita chips, veggies, etc.
Store leftover dip in the refrigerator for up to a week. Reheat gently in the microwave for about a minute, covered.
All of the ingredients listed above are naturally gluten-free. Read product labels carefully to ensure ingredients are gluten-free if gluten contamination is a concern for you.