Aired February 21, 2014
2 8-ounce packages cream cheese
2 cups shredded mozzarella
1 cup Parmigiano-Reggiano, divided
2 14-ounce jars pizza sauce
2 cups diced pepperoni
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
Broccoli florets, sliced bell peppers and/or mushrooms, breadsticks or garlic knots, for dipping
Mix cream cheese, mozzarella, half of the Parm, pizza sauce and pepperoni into slow cooker. Cover and cook on high for 1 hour or on low for 2 hours.
Sprinkle with remaining Parmgiano-Reggiano and fresh herbs. Serve with dippers alongside.