This pizza dip recipe gives you everything you love about a pepperoni pizza, all baked into one hot, bubbly, cheesy dish you can scoop. No dough, no delivery, and no fighting over the last slice. Well, maybe a little fighting over the last scoop.
I've made a lot of dips over the years, but of all of them, this one is my husband's favorite. And that's saying something, because he's taste-tested practically every recipe of mine. The secret? It's all in the layers.
It starts with a creamy base of softened cream cheese and sour cream seasoned with garlic and Italian herbs. Then comes marinara, a blend of mozzarella and Parmesan, and as much pepperoni as your heart desires, layered twice so every scoop gets a little bit of everything.
As it bakes, the cheese gets melty and golden, and the sides bubble up just like the crust on a good pizza.
If cheese pulls are your thing, then this is the dip for you (and this is coming from a food stylist who has tried to make a lot of cheese pulls for photos.) The trick is shredding the cheese yourself; pre-shredded cheese is coated with a non-caking agent that prevents the cheese from melting properly.
As soon as this homemade pizza dip comes out of the oven, you'll want to dig in to get all that gooey cheese while it's hot.
I love serving this easy pepperoni pizza dip with my homemade garlic crostini, since they're sturdy enough to dig into all those layers without breaking. Regular baguette slices or pita chips also work great.
Set it out for watching the Super Bowl, for movie or game night, or any casual get-together, and watch it disappear. This is the ultimate appetizer for the pizza lover in your life. For Halloween this year, I plan on serving this dip alongside my Monster Munch snack mix and pumpkin rice krispie treats--the kids are going to love it!
Reasons to Love This Pepperoni Pizza Dip Recipe
- Only 10 minutes of prep. Mix the cream cheese layer, then the rest is just layering and letting the oven do the work.
- Easy to make ahead. Assemble it earlier in the day (or even the day before), refrigerate it, and bake when you're ready to serve.
- Made with simple ingredients. Everything comes from your regular grocery store, including a jar of your favorite marinara.
- Easy to customize. Add your favorite pizza toppings like Italian sausage, peppers, or olives, or keep it classic with pepperoni.
If you're in the mood for more hot dip recipes, try my spinach artichoke dip with bacon, Frank's buffalo chicken dip recipe, or Mexican corn dip with cream cheese next. They're all easy, cheesy, and made for sharing.
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- cream cheese
- sour cream
- Italian seasoning
- garlic powder
- kosher salt
- marinara sauce
- mozzarella cheese
- Parmesan cheese
- sliced pepperoni
- fresh basil
- Garlic Crostini
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, beat the cream cheese until fluffy. Add the sour cream, Italian seasoning, garlic powder, and salt and beat until creamy.
- Then, spread the mixture evenly in the bottom of a casserole dish or 9-inch pie plate.
- Next, spread the marinara on top of the cream cheese mixture.
- Finally, sprinkle half of the cheeses over the marinara sauce and top with desired amount of pepperoni. Repeat the process. Bake at 350°F for 30 minutes, or until the cheese is melted and the edges are bubbly. Remove from the oven and sprinkle with basil. Serve hot with the crostini.
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Sour cream: Full-fat plain Greek yogurt can work in place of sour cream. It will make the dip a little tangier and slightly less rich.
- Mozzarella cheese: Another mild melting cheese can work, but I would keep at least some mozzarella if you want that classic pizza flavor and texture. Or use your favorite blend of cheeses if you prefer.
- Parmesan cheese: Pre-shredded Parmesan works in a pinch, but freshly grated Parmesan usually gives you better flavor and will melt better.
- Marinara sauce: Pizza sauce can work if that's what you have. Just keep in mind that it may be a little thicker or more concentrated in flavor.
Variations
Check out these additional ways to change up this recipe:
- Add a little heat: Sprinkle red pepper flakes over the top before serving. A drizzle of hot honey is also delicious over the top.
- Veggie version: Add a small amount of chopped bell peppers, mushrooms, bell peppers, black olives, or green onions.
- Use mini pepperoni: The smaller pieces spread more evenly across the dip and make each scoop easier to eat.
Equipment
Here's the equipment you'll need to make this recipe:
- medium bowl
- electric hand mixer
- rubber spatula
- 9-inch pie plate or casserole dish
- dry measuring cups
- measuring spoons
- box grater
Storage
Refrigerate: Let the leftover dip cool, then cover the baking dish tightly or transfer it to an airtight container. Refrigerate for up to 3 to 4 days.
Freeze: I'd skip freezing this one if you can. The cream cheese and sour cream can get a little grainy or separate after thawing, so this dip is much better enjoyed fresh or kept in the refrigerator for a few days.
To reheat: Reheat individual portions in the microwave in short intervals until hot. For a larger amount, return the dip to an oven-safe dish and warm it in the oven until heated through and the cheese is melted again.
Tasty Tip
Make sure the cream cheese is softened before mixing. This helps it blend smoothly with the sour cream and seasonings for a creamy, lump-free base.
Frequently asked questions
Yes. Assemble the dip, cover it, and refrigerate it until you're ready to bake. Since it will be starting out cold, it may need a little extra time in the oven.
The dip is ready when the cheese is melted, the edges are bubbling, and the center is hot.
Pita chips, tortilla chips, bagel chips, and corn chips are all sturdy enough for scooping.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this delicious pizza dip:
🍽Get the recipe
The Ultimate Hot and Cheesy Pepperoni Pizza Dip
Equipment
- medium bowl
- electric hand mixer
- rubber spatula
- 9-inch pie plate or casserole dish
- dry measuring cups
- measuring spoons
- box grater
Ingredients
- 1 (8-ounce) block cream cheese, softened
- ½ cup sour cream
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1 (4-ounce) package sliced pepperoni
- 1 cup marinara sauce
- 1 cup shredded low-moisture mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- Fresh basil leaves (optional)
- Homemade Garlic Crostini
Instructions
- Preheat the oven to 350°F.
- Beat the cream cheese in a medium bowl with an electric hand mixer until creamy. Add the sour cream, Italian seasoning, garlic powder, and salt and beat until smooth.
- Spread the mixture in an even layer in the bottom of a 9-inch pie plate or baking dish.
- Spread the marinara sauce evenly over the cream cheese mixture.
- Sprinkle half of the cheeses over the marinara and top with desired amount of pepperoni. Repeat the process once, ending with desired amount of pepperoni. (I use about ¾ total of the package.)
- Bake for 30 minutes or until the cheese is melted and the edges are bubbly. Remove from the oven and top with fresh basil leaves, if desired. Serve hot with crostini.
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Nutrition
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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