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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pepperoni Dip Recipe

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This recipe for Pepperoni Dip is from The Family of Leroy and Delores Kanagy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can of Cream of Mushroom soup (undiluted)
1 can of Cream of Chicken soup (undiluted)
1 8 oz. cream cheese
1 pkg. Mini Pepperonies
1 loaf of Italian bread (cubed)
Directions:
Directions:
Add the first four ingredients to small crockpot on low. Dip is ready when cream cheese is melted and is heated throughly. Preheat oven to 350º. Cut bread into 1-2 inch bit size pieces. Place on a cookie sheet. Bake until bread is lightly toasted - only a few minutes. Remove bread from oven . Use for dip.

The dip is to be served warm.
Personal Notes:
Personal Notes:
You need to use one of each soup. Do not use 2 cans of the same soup. You may also use Cream of Celery soup. I prefer the chicken and mushroom together. If you have sliced pepperoni, cut it into quarters.

 

 

 

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