In a slow cooker, add the cream cheese, half the mozzarella cheese, parmesan cheese, pizza sauce, Italian seasoning. Stir to combine.
Stir in half the pepperoni.
Cover and cook on high 1 hour or low 2-3 hours.
Top with remaining cheese and remaining pepperoni.
Cover and let cheese melt.
You can garnish with parsley or fresh basil if desired.
Notes
Stir this dip periodically (around every half an hour) to make sure that the cheese stays evenly melted.
For crispy pepperoni chips, try cooking in a large skillet, removing the grease throughout cooking. If you still have greasy pepperoni afterwards, microwave between two paper towels for 15 seconds to get out the most grease possible.
If you’re not using mini pepperonis, make sure to cut your larger slices into halves or quarters to make this dip easier to eat.
Try using as a topping for tortilla chips to make pizza nachos!