- Servings: 10-12
|8 oz pkg||Sliced Pepperoni|
|1× 16 oz jar||Spaghetti Sauce|
|1 cup||Cottage Cheese|
|1× 8 oz pkg||Cream Cheese, softened|
|2 tsp||Dried Marjoram, optional|
|1 tsp||Dried Sage, optional|
|2 cloves||Garlic, minced or 1 tbsp garlic powder|
|1 cup||Grated Mozzarella Cheese|
|Wedges of Crusty Bread or Firm Tortilla Chips|
Place pepperoni slices on a paper towel covered microwave safe plate. Place an additional paper towel over top to prevent splattering. Heat 45 seconds, checking every 15 seconds to make sure pepperoni isn't getting crispy. Blot with paper towels to remove excess fat. Place spaghetti sauce in a blender and add cottage cheese, cream cheese, basil, oregano and garlic then blend until smooth.
Place all ingredients in a crockpot on high until hot, 1 to 1 1/2 hours. Add mozzarella cheese just prior to serving and stir until melted. Serve with wedges of crusty bread or firm tortilla chips. If you only have soft bread, heat in oven until toasted as soft bread will fall apart because this is a thick dip.
You can substitute 3 tbsp Italian seasoning for the 4 herbs listed. You can also substitute a food processor for the blender. Make sure spaghetti sauce is added first to avoid clogging in the blender.