1In a saucepan on stove, blend the cream cheese and mushroom soup. Heat on medium heat until it boils and is smooth, stirring constantly so it doesn't burn. Cut up pepperoni in small pieces and add to soup mixture. Stir well.
Spray 1 qt casserole with cooking spray and pour mixture into it. Bake at 350 for about 10 to 15 minutes until it's slightly browned and bubbly.
Serve with crackers or raw veggies or anything you like. Enjoy !!!