• 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.