and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. This week's recipe is the perfect Super Bowl dish — Cheesy Pepperoni Dip With Garlic Knots, compliments of chef Andrea Leonardo from The Thirsty Beaver.

"It's quick and easy, and who doesn't like pizza?" she said. The recipe can be adjusted to your taste. If you like olives, add them. Don't like pepperoni? Take it out. Check out the full recipe and video below:

Pepperoni Pizza Dip 

- 8 ounces cream cheese at room temperature

- 1 cup sour cream

- 1 tablespoon garlic powder

- 1 teaspoon Italian seasoning

- 1/8 cup, plus 1 tablespoon grated Romano cheese

- 2 cups shredded mozzarella

- 1/2 cup pizza or marinara sauce

- 1 stick pepperoni, 3/4 diced and 1/4 sliced in circles

- 4 basil leaves

- Garlic knots or crackers (see note below)

Preheat the oven to 400 degrees.

In a bowl, mix the cream cheese, sour cream, garlic powder, Italian seasoning, 1/8 cup Romano cheese, 1 1/2 cups of shredded mozzarella cheese, and the diced pepperoni. Layer on the bottom of a casserole dish. Top with the pizza sauce.

Next, add the remaining shredded mozzarella and grated Romano cheese, and sliced pepperoni.

Bake for 20 to 25 minutes until hot and golden brown on top.

Garnish with sliced basil leaves.

Note: You can make your own garlic knots using pizza dough. Separate the dough into long strands, like bread sticks. Roll them into knots and bake at 350 degrees until done or golden brown. Then toss with some melted butter, garlic, salt and pepper, to taste.

Other pizza toppings or mix-ins are optional.

Serves: 5