Although the dip is pretty good, it is pretty salty to us, so serve with low-salt crackers or bread instead of tortilla chips. I also think it could use some heat, so I might add some chopped jalapeños the next time I make it.
Where I thought this dip really worked was as a stuffing for baked potatoes. It was super good! Just cook a couple of bakers, load them up with the warm dip and top with sour cream and cheese. Yummy!
Makes: 10-16 servings
Prep time: 15 minutes
Cook time: 25-30 minutes
Printable Recipe
Ingredients:
8 oz shredded mozzarella
8 oz shredded cheddar
1 cup mayo
1 1/2 cups pepperoni, chopped* (see note)
1 (10 oz) package fresh mushrooms, chopped
1/2 cup green onions, chopped
1 (6 oz) can black olives, chopped
1 (6 oz) jar green olives with pimento, chopped
* Place the pepperoni on paper towels and microwave for 30 seconds to reduce the amount of grease.
1. Preheat oven to 350°.
2. Cook the mushrooms until just tender.
3. Combine all ingredients in a large bowl.
4. Spread ingredients into a 9x13 greased baking dish and bake for 25-30 minutes.
Serve with crackers, chips, or bread, or on top of baked potatoes.
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