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Olive Pepperoni Tapenade

2 cups (8 oz) shredded mozzarella cheese

2 cups (8 oz) shredded cheddar cheese

1 cup mayonnaise (do not substitute reduced fat or fat free)

1 cup chopped pepperoni

1 can (4 oz) mushroom stems and pieces, drained and chopped

1/2 cup chopped onion

1/2 cup chopped green pepper

1 can (6 oz) ripe olives, drained and chopped

1 cup stuffed olives, drained and chopped

In a large bowl, combine all ingredients. Transfer to a 11 x 7 x 2 inch baking dish. Bake, uncovered, at 350 degrees F for 25-30 minutes or until edges are bubbly and lightly browned.  Serve with crackers, breadsticks, or French bread.  Makes 6 cups. 

 




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