Preheat the oven to 375°F.

Beat the softened cream cheese with the garlic powder and oregano until smooth, then spread it in an even layer across the bottom of a 9 inch pie dish or shallow baking dish.

Pour the marinara sauce evenly over the cream cheese layer, leaving a thin visible rim of cream cheese around the edge.

Scatter 1 cup of the mozzarella and all of the Parmesan over the sauce.

Top with the mini pepperoni and black olives, pressing them gently into the cheese so they stay put when sliced.

Scatter the remaining 1/2 cup mozzarella over the top.

Bake for 18 to 20 minutes, until the cheese is fully melted, the edges bubble, and the pepperoni curls slightly.

Let the dip rest for 5 minutes out of the oven; the center is very hot and will settle as it sits.

Scatter the chopped basil over the top and serve warm, straight from the baking dish, with breadsticks for scooping.