In a medium sized bowl, add the cream cheese, sour cream, oregano, basil, garlic, salt, parmesan and 2 cups of the mozzarella cheese. Whip together using a handheld electric mixer.
Add the cream cheese mix to a 4 quart or larger slow cooker and spread evenly.
Top the cream cheese mixture with the pizza sauce and spread evenly.
Sprinkle on the remaining 1 cup of mozzarella cheese, and evenly place the ¼ cup of mini pepperonis.
Cook on LOW for 3 hours or on HIGH for 2 hours.
Garnish with fresh basil and serve with dippers. Enjoy!
Notes
Bread sticks, garlic knots or Italian bread are great dipping options.
Mayonnaise can be used in place of sour cream.
I recommend shredding your own mozzarella cheese as it melts better than the pre packaged shredded cheese.
Leftovers can be stored in an airtight container. When reheating, it's best to do it on a low setting on the stovetop.