I just made the most dangerous Oven Baked Pizza Dip and I swear the whole pan vanished before anyone could argue.
I’m obsessed with this Oven Baked Pizza Dip because it’s loud, cheesy, and impossible to resist. I love how the melty mozzarella and tangy bite hit together, and yes, that 8 oz cream cheese, softened plays dirty and creamy at the same time.
Party proof, finger-friendly, and excellent with too many toppings. But mostly it’s about first hot scoop, strings stretching, sauce pooling around the edge.
I’ve tried every Pizza Dip Recipes list and this still beats them. No fluff.
Just bold sauce, salty pepperoni hits, and addictive crust-scorched edge. Bring it and watch people fight over the last bite.
Ingredients
- Cream cheese, creamy base that makes it dreamy and spreadable.
- Sour cream, tangy creaminess that keeps it from being too heavy.
- Marinara sauce, saucy pizza flavor that ties everything together.
- Mozzarella, melty gooeyness you’ll want to pull apart.
- More mozzarella, extra melty top for cheesy browned goodness.
- Parmesan, salty bite and a little nutty sharpness.
- Pepperoni, spicy little rounds that add meaty pops.
- Sausage, hearty crumbles that bring savory depth.
- Black olives, briny bites that cut through the richness.
- Green bell pepper, crisp freshness and light vegetal crunch.
- Red onion, sharp zing and tiny crunchy flashes.
- Garlic, warm aromatics that make it feel homemade.
- Oregano, dried herb warmth with classic pizza notes.
- Basil, dried leafy hint that’s faintly sweet.
- Red pepper flakes, little heat you can dial up.
- Olive oil, glossy finish and a bit of richness.
- Salt, small boost that brings everything forward.
- Pepper, fresh bite for just the right edge.
- Fresh basil, bright garnish that makes it look sharp.
Ingredient Quantities
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup marinara sauce (store bought or homemade)
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1 cup mini pepperoni or chopped regular pepperoni
- 1/2 cup cooked Italian sausage, crumbled (optional but great)
- 1/4 cup sliced black olives
- 1/4 cup diced green bell pepper
- 1/4 cup finely diced red onion
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes, or to taste (optional)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh basil, for garnish
How to Make this
1. Preheat oven to 375°F. Lightly grease a 9-inch pie dish or a small baking dish with 1 tbsp olive oil, or use a piece of parchment if you want easier cleanup.
2. In a medium bowl, beat together 8 oz softened cream cheese and 1/2 cup sour cream until smooth; you can use a spoon, a rubber spatula, or a hand mixer if you want it super creamy.
3. Stir in 1 clove minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes (if using), 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Mix well so the herbs are evenly distributed.
4. Fold in 1 cup marinara sauce and 1/2 cup grated Parmesan, then half of the shredded mozzarella (about 3/4 cup). Scrape the bowl so nothing gets left behind.
5. Spread the cream cheese mixture evenly into the prepared dish, smoothing the top with a spatula so the toppings sit nice and even.
6. Sprinkle 1 cup mini pepperoni or chopped regular pepperoni over the dip, add 1/2 cup cooked crumbled Italian sausage if you’re using it, then scatter 1/4 cup sliced black olives, 1/4 cup diced green bell pepper and 1/4 cup finely diced red onion on top.
7. Top with the remaining mozzarella (about 3/4 cup) and a little extra Parmesan if you like it cheesy. Drizzle a tiny bit of olive oil over the cheese for a golden finish.
8. Bake for 18 to 22 minutes, or until the cheese is bubbly and starting to turn golden brown. If the edges brown too fast, tent with foil for the last few minutes.
9. Let the dip rest for 5 minutes so it thickens up a little. Sprinkle 2 tbsp chopped fresh basil over the top, grab crusty bread, garlic knots, or sturdy chips and dig in while it’s warm.
10. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F until warmed through, or microwave in short bursts so it doesn’t separate. A quick tip: if your cream cheese wasn’t fully softened, pop it in the microwave for 10 seconds then stir, that usually fixes it.
Equipment Needed
1. Oven (set to 375°F)
2. 9-inch pie dish or small baking dish (parchment paper works too)
3. Medium mixing bowl
4. Hand mixer or sturdy spoon (if you want it extra creamy)
5. Rubber spatula for scraping and spreading
6. Measuring cups and spoons
7. Chef’s knife and cutting board (for garlic, peppers, onion)
8. Oven mitts or potholders
FAQ
BEST Pizza Dip Recipe Substitutions and Variations
- Cream cheese: swap with ricotta (drain well for less water), or Neufchâtel for fewer calories, or a 50/50 mix of Greek yogurt and mascarpone for tang and creaminess.
- Sour cream: use full-fat Greek yogurt for tang and protein, or crème fraîche if you want richer flavor, or plain mayo in a pinch to keep the texture smooth.
- Mini pepperoni: replace with chopped salami, turkey pepperoni for a leaner option, or roasted cherry tomatoes if you want a veg-friendly pop of flavor.
- Cooked Italian sausage: sub with crumbled ground beef or pork seasoned with Italian spices, spicy chorizo for a bolder kick, or a plant-based crumbled sausage for vegetarian eats.
Pro Tips
– Soften the cream cheese but don’t overdo it. If it’s still cold chunk-y, zap it 8 to 10 seconds in the microwave and stir, not more or it’ll get runny. You want it pliable so the dip whips smooth but not soupy.
– Keep the toppings from making the dip soggy. Pat any wet ingredients like olives or bell pepper with a paper towel, and if you use a very wet marinara, drain a little or simmer it briefly to thicken. Layering the cheese mixture under the toppings helps too so juices don’t leak into the base.
– For a perfect golden top, bake until bubbly then move it under the broiler for 30 to 60 seconds, watching the whole time. If the edges brown too fast, loosely tent with foil during baking, then take the foil off before broiling.
– Let it rest at least 5 minutes after baking. It firms up and is way easier to scoop, plus the flavors marry better. If you’re making ahead, cool completely, refrigerate, then reheat in a 350 F oven until warmed through to avoid breaking the texture.
BEST Pizza Dip Recipe
I just made the most dangerous Oven Baked Pizza Dip and I swear the whole pan vanished before anyone could argue.
8
servings
339
kcal
Equipment: 1. Oven (set to 375°F)
2. 9-inch pie dish or small baking dish (parchment paper works too)
3. Medium mixing bowl
4. Hand mixer or sturdy spoon (if you want it extra creamy)
5. Rubber spatula for scraping and spreading
6. Measuring cups and spoons
7. Chef’s knife and cutting board (for garlic, peppers, onion)
8. Oven mitts or potholders
Ingredients
-
8 oz cream cheese, softened
-
1/2 cup sour cream
-
1 cup marinara sauce (store bought or homemade)
-
1 1/2 cups shredded mozzarella, divided
-
1/2 cup grated Parmesan
-
1 cup mini pepperoni or chopped regular pepperoni
-
1/2 cup cooked Italian sausage, crumbled (optional but great)
-
1/4 cup sliced black olives
-
1/4 cup diced green bell pepper
-
1/4 cup finely diced red onion
-
1 clove garlic, minced
-
1 tsp dried oregano
-
1 tsp dried basil
-
1/4 tsp red pepper flakes, or to taste (optional)
-
1 tbsp olive oil
-
1/4 tsp salt
-
1/4 tsp freshly ground black pepper
-
2 tbsp chopped fresh basil, for garnish
Directions
- Preheat oven to 375°F. Lightly grease a 9-inch pie dish or a small baking dish with 1 tbsp olive oil, or use a piece of parchment if you want easier cleanup.
- In a medium bowl, beat together 8 oz softened cream cheese and 1/2 cup sour cream until smooth; you can use a spoon, a rubber spatula, or a hand mixer if you want it super creamy.
- Stir in 1 clove minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes (if using), 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Mix well so the herbs are evenly distributed.
- Fold in 1 cup marinara sauce and 1/2 cup grated Parmesan, then half of the shredded mozzarella (about 3/4 cup). Scrape the bowl so nothing gets left behind.
- Spread the cream cheese mixture evenly into the prepared dish, smoothing the top with a spatula so the toppings sit nice and even.
- Sprinkle 1 cup mini pepperoni or chopped regular pepperoni over the dip, add 1/2 cup cooked crumbled Italian sausage if you’re using it, then scatter 1/4 cup sliced black olives, 1/4 cup diced green bell pepper and 1/4 cup finely diced red onion on top.
- Top with the remaining mozzarella (about 3/4 cup) and a little extra Parmesan if you like it cheesy. Drizzle a tiny bit of olive oil over the cheese for a golden finish.
- Bake for 18 to 22 minutes, or until the cheese is bubbly and starting to turn golden brown. If the edges brown too fast, tent with foil for the last few minutes.
- Let the dip rest for 5 minutes so it thickens up a little. Sprinkle 2 tbsp chopped fresh basil over the top, grab crusty bread, garlic knots, or sturdy chips and dig in while it’s warm.
- Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F until warmed through, or microwave in short bursts so it doesn’t separate. A quick tip: if your cream cheese wasn’t fully softened, pop it in the microwave for 10 seconds then stir, that usually fixes it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 161g
- Total number of serves: 8
- Calories: 339kcal
- Fat: 30.4g
- Saturated Fat: 10.9g
- Trans Fat: 0.06g
- Polyunsaturated: 0.75g
- Monounsaturated: 18.6g
- Cholesterol: 111mg
- Sodium: 824mg
- Potassium: 275mg
- Carbohydrates: 6.1g
- Fiber: 0.5g
- Sugar: 2.5g
- Protein: 13.5g
- Vitamin A: 188IU
- Vitamin C: 3.8mg
- Calcium: 204mg
- Iron: 0.5mg
