Cheesy Pepperoni Dip

0 Soften the cream cheese for 30 minutes on the countertop for easy combining.
1 While the cream cheese softens, prep your ingredients. Shred the cheese, slice the pepperoni into smaller bite-sized pieces so it’s easier to eat.
2 Preheat oven to 350°F. Get out your 9” pie plate (or your glass Pyrex dish) and spray with nonstick cooking spray. Set aside.
3 Using a hand mixer, whip the [wprm-ingredient text="8 oz. cream cheese" uid="0"], [wprm-ingredient text="⅓ cup sour cream" uid="1"], [wprm-ingredient text="1 tablespoon Italian seasoning" uid="2"] and [wprm-ingredient text="1 tablespoon dried oregano" uid="3"] together.
4 Spread the cream cheese mixture on the bottom of your pie plate using a rubber spatula.
5 Ladle on [wprm-ingredient text="⅓ cup pizza or marinara sauce" uid="4"] evenly over the cream cheese, and spread.
6 Sprinkle [wprm-ingredient text="2 oz. sliced pepperoni" uid="7:1"] over the top of the cream cheese and sauce.
7 Combine the [wprm-ingredient text="6 oz. shredded mozzarella cheese" uid="5"] and [wprm-ingredient text="6 oz. shredded cheddar cheese" uid="6"] and sprinkle them over the pepperoni to create the next layer.
8 Place the remaining [wprm-ingredient text="4 oz. sliced pepperoni" uid="7"] pieces on the top of the cheese. You could leave some whole pepperonis on top of the dip for visual effect, but I left them off mine since our pepperoni was really large.
9 Bake for 20-25 minutes until cheese is bubbly, and the pepperoni is cooked.
10 Serve immediately with bread, chips, veggie slices or breadsticks, and enjoy.