"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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