Easy Pepperoni Pizza Dip Recipe

Written by Published on

I made a Pepperoni Pizza Dip layered with cream cheese, mozzarella, marinara, pepperoni, and a sneaky herb mix that gives it an unexpected zip.

Jump to Recipe

A photo of Easy Pepperoni Pizza Dip Recipe

I always bring this Pepperoni Pizza Dip when I need a fast crowd pleaser. It’s gooey and salty and somehow way more fun than a regular dip, with cream cheese and melty mozzarella doing all the heavy lifting.

I promise you will get that pizza smell without making a whole pizza or heating up the oven. Folks ask for the recipe every time, because who doesn’t want a killer dish at a Pizza Party?

I mess up a few times with the layering but the end result always disappears and that little crisp edge is what people fight over.

Ingredients

Ingredients photo for Easy Pepperoni Pizza Dip Recipe

Print Recipe (No Advertisments)
  • Cream cheese: rich, very creamy, mostly fat, little protein, no fiber, makes dip ultra smooth.
  • Mozzarella: melty, mild, good protein, calcium rich, lower salt than aged cheeses, it’s dreamy.
  • Pepperoni: spicy, high fat and sodium, adds meaty flavor, snacky guilty pleasure.
  • Pizza sauce: tomato based, vitamin C, tangy, some sugar, adds bright pizza flavor.
  • Parmesan: salty umami hit, small amount goes far, adds nutty sharpness and depth.
  • Sour cream: tangy, cools the spice, adds creaminess, mostly fat, little protein.
  • Green onions or basil: fresh herb lift, low calorie, tiny fiber, bright finish.

Ingredient Quantities

  • 8 oz cream cheese, softened (about 1 block)

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise (optional, I usually add it for creaminess)

  • 1 cup pizza sauce or marinara

  • 1 1/2 cups shredded mozzarella, divided

  • 1/2 cup grated Parmesan

  • 1 tsp Italian seasoning

  • 1/2 tsp garlic powder

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1 cup mini pepperoni or about 20 to 30 regular slices, divided

  • 2 tbsp sliced green onions or chopped fresh basil for garnish (optional)

  • pinch of red pepper flakes for a little heat (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F and grab an 8 or 9 inch oven safe dish or cast iron skillet, spray or lightly oil it so the dip wont stick.

2. In a medium bowl beat together 8 oz softened cream cheese, 1/2 cup sour cream and 1/4 cup mayonnaise (if using) until mostly smooth-ish, scraping the sides so no big lumps remain.

3. Stir in 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper, then fold in 1/2 cup grated Parmesan and about 3/4 cup shredded mozzarella.

4. Chop or tear roughly half the pepperoni (about 1/2 cup mini pepperoni or 10–15 regular slices) and fold those into the cheese mixture so you get pepperoni pockets in the base.

5. Spread the cream cheese mixture evenly into your prepared dish and smooth the top with a spatula.

6. Spoon 1 cup pizza sauce or marinara over the cheese layer, spreading it but leaving a little rim so it doesnt run over. Sprinkle the remaining 3/4 cup shredded mozzarella on top and arrange the remaining pepperoni (mini or slices) over the cheese.

7. Bake at 375°F for 15 to 20 minutes until the dip is bubbly around the edges and the cheese is melted. If you want a browned top, put under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.

8. Remove from oven, let rest 3 to 5 minutes to thicken a bit, then garnish with 2 tbsp sliced green onions or chopped fresh basil and a pinch of red pepper flakes for heat if you like.

9. Serve warm with sliced baguette, pita chips, tortilla chips or crunchy veggies and dip away.

Equipment Needed

1. Oven set to 375°F
2. 8 or 9 inch oven safe dish or cast iron skillet, lightly oiled or sprayed
3. Medium mixing bowl
4. Hand mixer or wooden spoon youll use to beat the cream cheese
5. Measuring cups and measuring spoons
6. Cheese grater
7. Cutting board and knife for chopping pepperoni
8. Spatula or large spoon plus oven mitts for handling the hot dish

FAQ

Easy Pepperoni Pizza Dip Recipe Substitutions and Variations

  • Cream cheese: try 1) mascarpone (same amount) for a richer, silkier dip, 2) ricotta (drain well, may be a bit grainy) for a lighter finish, or 3) Neufchatel (same amount) for lower fat but same behavior.
  • Sour cream: swap with 1) plain Greek yogurt (equal amount) for tang and protein, 2) crème fraîche for a creamier, less tangy result, or 3) a mix of 3/4 cup Greek yogurt + 1/4 cup milk if you need a thinner consistency.
  • Mozzarella: use 1) provolone for a sharper pizza vibe, 2) fontina for a super creamy melt, or 3) Monterey Jack for mild, gooey stretch. Use the same shredded amount.
  • Pepperoni: replace with 1) chopped salami or soppressata, 2) cooked crumbled Italian sausage (drain excess grease first), or 3) turkey pepperoni or plant based pepperoni for a lighter or vegetarian option. If swapping raw sausage cook it before adding.

Pro Tips

1) Let the cream cheese get completely soft before you try to mix it, otherwise you end up with little lumps and a grainy mouthfeel. If you’re in a hurry zap it in 10 second bursts in the microwave and stir between each one, then beat it smooth with a fork or whisk.

2) Keep the dip from turning watery by using a thicker marinara or simmering your sauce a few minutes to reduce it. A tablespoon of grated Parmesan or a tiny cornstarch slurry stirred into the sauce will also help it stay nice and cohesive.

3) Crisp a few pepperoni slices first in a hot skillet or on a sheet pan so you get those crunchy, slightly charred edges and extra flavored oil. Pat them lightly with a paper towel if they look greasy, that way the dip won’t get oily.

4) For easy serving and cleanup put the oven dish on a rimmed sheet pan before baking so any spills are caught, and if you need to keep it warm for guests transfer it to a slow cooker on low or reheat in short 20 to 30 second bursts in the microwave, stirring between each one.

Easy Pepperoni Pizza Dip Recipe

Easy Pepperoni Pizza Dip Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made a Pepperoni Pizza Dip layered with cream cheese, mozzarella, marinara, pepperoni, and a sneaky herb mix that gives it an unexpected zip.


Pin

Servings

8

servings

Calories

315

kcal

Equipment: 1. Oven set to 375°F
2. 8 or 9 inch oven safe dish or cast iron skillet, lightly oiled or sprayed
3. Medium mixing bowl
4. Hand mixer or wooden spoon youll use to beat the cream cheese
5. Measuring cups and measuring spoons
6. Cheese grater
7. Cutting board and knife for chopping pepperoni
8. Spatula or large spoon plus oven mitts for handling the hot dish

Ingredients

  • 8 oz cream cheese, softened (about 1 block)

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise (optional, I usually add it for creaminess)

  • 1 cup pizza sauce or marinara

  • 1 1/2 cups shredded mozzarella, divided

  • 1/2 cup grated Parmesan

  • 1 tsp Italian seasoning

  • 1/2 tsp garlic powder

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1 cup mini pepperoni or about 20 to 30 regular slices, divided

  • 2 tbsp sliced green onions or chopped fresh basil for garnish (optional)

  • pinch of red pepper flakes for a little heat (optional)

Directions

  • Preheat oven to 375°F and grab an 8 or 9 inch oven safe dish or cast iron skillet, spray or lightly oil it so the dip wont stick.
  • In a medium bowl beat together 8 oz softened cream cheese, 1/2 cup sour cream and 1/4 cup mayonnaise (if using) until mostly smooth-ish, scraping the sides so no big lumps remain.
  • Stir in 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper, then fold in 1/2 cup grated Parmesan and about 3/4 cup shredded mozzarella.
  • Chop or tear roughly half the pepperoni (about 1/2 cup mini pepperoni or 10–15 regular slices) and fold those into the cheese mixture so you get pepperoni pockets in the base.
  • Spread the cream cheese mixture evenly into your prepared dish and smooth the top with a spatula.
  • Spoon 1 cup pizza sauce or marinara over the cheese layer, spreading it but leaving a little rim so it doesnt run over. Sprinkle the remaining 3/4 cup shredded mozzarella on top and arrange the remaining pepperoni (mini or slices) over the cheese.
  • Bake at 375°F for 15 to 20 minutes until the dip is bubbly around the edges and the cheese is melted. If you want a browned top, put under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
  • Remove from oven, let rest 3 to 5 minutes to thicken a bit, then garnish with 2 tbsp sliced green onions or chopped fresh basil and a pinch of red pepper flakes for heat if you like.
  • Serve warm with sliced baguette, pita chips, tortilla chips or crunchy veggies and dip away.

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: 118g
  • Total number of serves: 8
  • Calories: 315kcal
  • Fat: 27.7g
  • Saturated Fat: 12.3g
  • Trans Fat: 0.19g
  • Polyunsaturated: 1.9g
  • Monounsaturated: 6.3g
  • Cholesterol: 62mg
  • Sodium: 602mg
  • Potassium: 152mg
  • Carbohydrates: 4.2g
  • Fiber: 0.44g
  • Sugar: 2.2g
  • Protein: 14.4g
  • Vitamin A: 500IU
  • Vitamin C: 1.5mg
  • Calcium: 200mg
  • Iron: 0.48mg

Please enter your email to print the recipe:




Comments are closed.