Imagine irresistible pepperoni pizza in dip form. I can’t think of many things better than that. This pepperoni pizza dip will be a hit at all your parties.
Recipe Overview
Why you’ll love it: Pepperoni pizza dip is always a hit at parties and get-togethers and it’s very easy to make.
How long it takes: 10 minutes to prep, 20 minutes to bake, 10 minutes to cool
Equipment you’ll need: mixing bowl, shallow baking dish
Servings: 15
It’s probably no secret that I love pizza . I mean, who doesn’t? I think it’s fun turning the classic pepperoni pizza, loved by everyone, into different recipes. Enjoy pizza parlor pleasures in an alternate form like pepperoni pizza grilled cheese, pizza burgers, pizza pasta, and stuffed pizza bites, or healthier versions of pizza like zucchini pizza bites, and pizza stuffed spaghetti squash.
And why not a pepperoni pizza dip? It goes without saying that this dip is perfect for any game day party. It’s easy to make, too!
About this pepperoni pizza dip
- Lots of cheese! This dip starts with a trifecta of cheeses: mozzarella for stringy melty goodness, cream cheese to hold it all together, and salty parmesan gives that boost of flavor we all enjoy.
- Tasty garnishes. I like to use mini pepperoni but if you can’t find them or don’t want to stray from your favorite pepperoni brand, just cut regular sliced pepperoni into smaller pieces to make for easier dipping. Garnish with a sprinkle of fresh basil or basil leaves for a burst fresh flavor.
- Dippers. Toasted bread (crostini), crackers, pita chips, pretzel flats, crisp breadsticks, fresh bread, pretty much anything goes well with pepperoni pizza dip!
How To Make Pizza Dip
In a large mixing bowl, blend together softened cream cheese, shredded mozzarella, Parmesan cheese, herbs, and seasonings (basil and oregano, either fresh or dried, garlic powder, and black pepper).
Spread the cheese mixture in a shallow baking dish. I like to use a red ceramic pie dish but use whatever you have. It doesn’t necessarily have to be round.
Top the cheese with marinara or pizza sauce. Scatter pepperoni over the dip and pop it into the oven for just 20 minutes, until the cheese is all melty and stringy.
Let the dip cool for ten minutes or so before you serve it. It’s just too hot to eat right away and the dip gets a bit firmer when it’s cooler.
Change It Up
The cheese base can be topped with any pizza toppings that you like. You can combine a few toppings, too, for a deluxe pizza or a garden vegetable pizza. Just make sure the toppings are bite-sized so they’ll be “dippable”.
To make ahead, assemble the dip ahead of time and refrigerate for up to three to four hours. Bake as directed, adding a few minutes baking time.
Refrigerate leftover dip in a covered container for up to three days, If the dip has sat out for more than two hours, it should be discarded. Reheat gently in the microwave. Don’t overheat the dip; the cheese may separate.
Pepperoni Pizza Dip
Ingredients
- 8 ounces reduced-fat cream cheese, softened (full fat cream cheese is fine, too)
- 2 cups shredded mozzarella cheese (about 8 oz.)
- ½ cup grated parmesan cheese
- 3 tablespoons (heaping) chopped fresh basil, plus more for garnishing (see note)
- 1 teaspoon chopped fresh oregano (see note)
- ½ teaspoon garlic powder
- ¼ teaspoon coarse ground black pepper, more to taste
- ½ cup pizza sauce
- ½ cup mini sliced pepperoni (or regular pepperoni slices, chopped)
- bread or crackers for dipping
Instructions
- Preheat oven to 425°F. Spray a glass pie plate or shallow baking dish with nonstick cooking spray.
- In a mixing bowl, combine softened cream cheese, mozzarella, Parmesan, chopped basil, oregano, garlic powder and pepper.
- Spread cheese mixture evenly into bottom of prepared pie dish. Top with pizza sauce. Sprinkle on pepperoni.
- Bake for 20 minutes or until heated through and bubbling.
- Let stand for 10 minutes to cool slightly before serving. Garnish with fresh basil leaves, if desired. Serve with toasted bread rounds (crostini), crisp breadsticks, pita crackers, fresh bread, etc.
Notes
- Dried basil and oregano can be substituted for the fresh herbs. Use ½ teaspoon of each. Omit the basil garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
yummy
I looooooove this dip Rachel. I make a similar one all the time. Except this one looks even cheesier. WIN. And where did you get the mini pepperonis?? I can never find them! They are so crunchy and delicious!!
I’m not sharing this. I’m going to sit on the couch and eat it all by myself!
Now that is an appetizer!!! Oh my, it looks sooooooo tasty! I’ll just be over here drooling over this amazingness! :)
:) Thanks Taylor!