Ingredients

8 ounces cream cheese softened
3½ cups freshly shredded mozzarella cheese divide 1 ½ cups filling and 2 cups topping
⅓ cup grated Parmesan cheese
1½ teaspoons Italian seasoning
1 teaspoon garlic powder
5 ounces pepperoni minis (I used Hormel brand)
14 ounces jarred pizza sauce
1 tablespoon fresh chopped basil optional garnish
French bread bread sticks, naan bread or fresh veggies for dipping

Directions

Add the cream cheese to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium high speed to beat the cream cheese for 1 – 1 ½ minutes until smooth.

Add 1 ½ cups of freshly shredded mozzarella cheese, grated Parmesan cheese, Italian seasoning and garlic powder to the cream cheese. Continue to mix just until well combined.

Spray either a 4-5 quart -or- a 6-7 quart slow cooker with nonstick cooking spray.

Evenly spread the cream cheese mixture in the bottom of the slow cooker.

Sprinkle half of the package of pepperoni minis over the top of the cream cheese mixture.

Evenly spread the jarred pizza sauce over the pepperoni minis layer.

Sprinkle the remaining 2 cups of freshly shredded mozzarella cheese on top of the pizza sauce layer.

Sprinkle the remaining half of the pepperoni minis over the shredded cheese.

Cover with the slow cooker lid and cook on low heat for 3 hours, or high heat for 2 hours. Just before serving sprinkle the top of the pizza dip with the fresh chopped basil. Serve with your choice of bread, bread sticks, naan or fresh veggies.