Preheat oven to 400°F (204°C).

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream/yogurt, garlic powder, dried basil, and dried oregano together in a medium bowl until smooth and creamy. Spread into the bottom of a 9-inch pie dish, cake pan, or similar size casserole dish that can hold 1.5–2 quarts.

Spread the pizza sauce over the cream cheese layer. Sprinkle with mozzarella cheese. Top with pepperoni, then sprinkle with grated parmesan. Bake for 18–20 minutes or until the cheese is melted and bubbly.

Remove from the oven and garnish with fresh parsley and/or basil, if using. Serve hot with your favorite dippers, such as crostini, breadsticks, chips, raw veggies, pita wedges, etc.

Cover leftover pizza dip and store in the refrigerator for up to 3 days.