Pepperoni Pizza Dip (aka Liquid Pepperoni Pizza)

8 oz pkg sliced pepperoni
1 16-oz jar spaghetti sauce
1 C cottage cheese
1 8 oz pkg cream cheese, softened
1 T basil
1 T oregano
2 t dried marjoram (optional)
1 t dried sage (optional)
2 cloves garlic, minced (may substitute 1 T garlic powder)
1 C mozzarella cheese, grated
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 splatter). Microwaves differ in wattage so heat for 45 seconds, checking every 15 seconds to make sure they aren’t getting “cooked”. Blot with paper towels to remove excess fat.

Place spaghetti sauce in blender and then add cottage cheese, cream cheese, pepperoni, basil, oregano and garlic. Blend until smooth. Make sure spaghetti sauce is put in first to avoid “clogging” in the blender.

Put all ingredients in a crockpot on high until hot (about 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 (soft bread will fall apart because it is a thick dip).

Notes:

You can substitute 3 T Italian Seasoning for the 4 herbs listed.
You could substitute a food processor for the blender.

1/26/2009 Correction to recipe. Forgot to mention adding the pepperoni in the blender.