"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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.
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