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–+ servings
A bubbly baked pepperoni pizza dip, with breadsticks ready to dip in.

Pepperoni Pizza Dip

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This Pepperoni Pizza Dip is SO GOOD! Cheesy, bubbly, gooey, and with all the flavor of pizza, this hot baked dip is always a crowd-pleaser.
Course Appetizer
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 servings
Calories 351
Author Dorothy Bigelow

Ingredients

  • 1 block (8oz) cream cheese softened
  • ½ cup sour cream good quality, like Daisy or Good Culture (or mayonnaise)
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ cup shredded sharp cheddar cheese
  • 1 ½ cups pizza sauce* or marinara sauce
  • Your favorite pizza toppings** bell pepper, red onion, mushrooms, olives, etc. (optional)
  • 1 ½ cups shredded mozzarella cheese
  • 14 pepperoni slices (about ½ cup)
  • ¼ cup grated parmesan cheese divided
  • Crushed red pepper flakes for garnish (optional)
  • Your favorite dippers breadsticks, toasted baguette slices, pita chips, etc.

Instructions

  • Preheat the oven to 350ºF (180ºC) and lightly grease a 9-10” (24cm) round baking dish.
  • Add the softened cream cheese, sour cream, Italian seasoning, and garlic powder to a medium mixing bowl.
  • Using an electric mixer (or a silicone spatula and some elbow grease), beat the cream cheese together with the other ingredients until smooth and lump-free, scraping down the sides of the bowl as necessary.
  • Sprinkle in the cheddar cheese, and fold it in gently.
    A bowl of cream cheese mixed with other ingredients, including cheese.
  • Spread the cream cheese mixture evenly into the bottom of the prepared baking dish.
    Cream cheese layered in the bottom of a round baking dish, dotted with cheddar cheese.
  • Pour in the pizza sauce (or marinara), and spread it out into an even layer.
  • Add any pizza toppings (if desired) on top of the marinara sauce. If using mushrooms, add them to the top layer with the pepperoni.
    A baking dish with cream cheese, pizza sauce, and toppings layered.
  • Sprinkle the mozzarella cheese evenly over the pizza sauce and toppings.
  • Place the pepperoni slices on top of the cheese, leaving about ¾” of space between slices. Sprinkle half of the Parmesan cheese on top.
    A round baking dish filled with layered dip, and topped with shredded cheese and pepperoni.
  • Place the dish on a baking sheet and bake for 20-22 minutes, or until the cheese is melted and the dip is hot and bubbly.
  • Remove from the oven and garnish with the remaining Parmesan cheese and a pinch of red pepper flakes (if desired). Serve with warm breadsticks, baguette slices, or dippers of your choice.
    Bubbly and hot pizza dip in a round white baking dish, with garlic breadsticks on the side.

Notes

Should you shred your own cheese?: For the best results, we recommend shredding your own cheese from the block. Pre-shredded cheeses contain anti-caking agents that don’t melt as smoothly as freshly shredded cheese.
Softening cream cheese: If you forgot to set the cream cheese out at room temperature, you can microwave it for a short time instead. Heat each side for 5-10 seconds; it should be soft enough to dent with a spoon.
*Pizza sauce: We recommend a good-quality pizza sauce, or if you don’t have any on hand, you can use a good marinara sauce like Rao’s or Classico. Our favorite pizza sauce is Mutti with added basil.
**Pizza toppings: Use a selection of your favorite toppings, such as mushrooms, green peppers, onions, olives, etc. These should be layered under the cheese for the best results (unless you’re using mushrooms – put those on the top layer).

Nutrition

Calories: 351kcal | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 799mg | Potassium: 318mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1226IU | Vitamin C: 4mg | Calcium: 324mg | Iron: 1mg