This recipe for Pepperoni Dip, by Emily Smith, is from Only the Best Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkg. cream cheese 1 cup sour cream 1/2 pkg. pepperoni 1 can Rotel tomatoes
Soften cream cheese in microwave. Cut pepperoni's in small pieces and add all ingredients together, stirring well. Place in 350º oven for 15 minutes. Stir and cook for another 10 minutes. Serve with tortilla chips.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.