Ingredients:

  • 1 block (8 oz / 225 g) Cream Cheese, full-fat, softened to room temperature
  • 1 cup (240 g) Whole Milk Ricotta Cheese
  • ½ cup (50 g) Grated Parmesan Cheese
  • 1 large clove Garlic, minced (or 1 tsp garlic powder)
  • 1 tsp Dried Italian Seasoning Mix
  • ½ tsp Black Pepper, freshly ground
  • ¼ tsp Flaky Sea Salt
  • 1 ½ cups (360 ml) High-Quality Marinara Sauce
  • 2 cups (200 g) Shredded Low-Moisture Mozzarella Cheese, divided
  • ½ cup (50 g) Sliced Pepperoni or Sopressata, lightly blotted with paper towel
  • 2 Tbsp (30 ml) Olive Oil (for drizzling)
  • Fresh Basil or Oregano (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9-inch baking dish, shallow casserole dish, or oven-safe cast iron skillet.
  2. Create the Creamy Base: In a mixing bowl, combine the softened cream cheese, ricotta, Parmesan cheese, minced garlic, Italian seasoning, pepper, and salt. Mix thoroughly until completely smooth and homogeneous.
  3. Layer the Base: Spread the entire cream cheese mixture evenly across the bottom of the prepared dish.
  4. Add Mozzarella: Sprinkle 1½ cups of the shredded mozzarella over the cream cheese layer.
  5. Add Sauce: Carefully spoon the marinara sauce evenly over the mozzarella layer.
  6. Add Final Toppings: Sprinkle the remaining ½ cup of mozzarella over the sauce. Arrange the blotted pepperoni slices evenly across the top. Drizzle the surface lightly with olive oil.
  7. Bake: Bake for 20 to 25 minutes, or until the sauce is visibly bubbly around the edges and the mozzarella topping is melted and golden brown.
  8. Finish and Serve: Remove the dip from the oven and let it rest for 5 minutes. Garnish with fresh basil or oregano leaves before serving hot with your favorite dippers.