2 1/2 C shredded whole-milk mozzarella (about 8 ounces)
2 oz. pepperoni slices (about 26 thin slices), quartered
8 oz. cream cheese, cut into large pieces
7 oz. whole-milk ricotta cheese (about 1 C)
1/4 C finely grated Parmesan cheese (about 1/2 oz.)
2 Tbsp coarsely chopped, oil-packed, sun-dried tomatoes
1 tsp kosher salt
3/4 tsp dried oregano
1/2 tsp red pepper flakes
Preheat oven to 375 F degrees.
Place half the mozzarella, half the pepperoni, and all the cream cheese, ricotta, Parmesan, sun-dried tomatoes, salt, oregano, and red pepper flakes, in a food processor, fitted with the blade attachment.
Process until smooth.
Transfer mixture to a 9 inch pie plate.
Sprinkle with remaining mozzarella and pepperoni.
Bake for 15 minutes, or until heated through, bubbling around the edges, and cheese is melted.
Serve with breadsticks, garlic bread, or your other favorites for dipping.