Preheat oven to 350 F.

Cut one pepperoni stick in half, then in half again lengthwise. Cut each quarter lengthwise one more time. Finely dice the long pepperoni slices, so they're like bacon bits.

Slice the second pepperoni stick into thin rounds. Set aside.

Add pepperoni bits to a sauté pan, then add the finely diced onion and 1/4 cup finely diced red pepper.

Sauté on medium heat until the pepperoni releases some oil, and the vegetables have softened. Remove from pan to a paper towel-lined plate. Let cool.

Place the softened cream cheese (microwave for 30 seconds if needed) and sour cream in a medium bowl. Add the first amount of garlic powder, dried basil, and dried oregano. Mix well until no lumps remain.

Place the passata, tomato sauce, or pizza sauce in a small bowl and add the second amount of garlic powder, dried basil, and dried oregano. Stir to distribute.

Scoop the cream cheese mixture into a round baking dish (or 9" pie plate) and smooth it out into an even layer with a spatula.

Sprinkle the cooked pepperoni mixture evenly over the cream cheese layer.

Pour the passata/tomato sauce/pizza sauce over the pepperoni mixture in an even layer.

Scatter the shredded mozzarella over the tomato sauce.

Arrange the sliced pepperoni rounds over the mozzarella cheese, then scatter the 2 Tablespoons of red pepper over all.

Place the dip on an aluminum foil-lined baking sheet (in case of drips) and bake for 20 minutes in a 350 F. oven, then broil to brown the cheese for a minute, keeping a close eye on the cheese, so it doesn't burn.

Remove dip from the oven and garnish with parsley.

Serve immediately with Crackers, Pita Chips, Tortilla Chips, or toasted Crostini.