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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