MY PIZZA DIP RECIPE

(From Family Circle Magazine, December, 2009)


8 ounces cream cheese, softened
¾ cup light mayo
1 cup shredded mozzarella
8 ounces sliced pepperoni, chopped
2 ripe plum tomatoes, chopped
10 large pitted black olives, chopped (I don’t use)
4 crusty Italian rolls, cut into ½-inch pieces (or some
other “vehicle for dipping”)

Heat oven to 350 degrees. Combine everything but the bread. Spoon into 6-cup baking dish. Bake for 30 minutes until lightly browned and bubbly. Allow to cool slightly. Serve with bread pieces for dipping.