Description
A creamy, cheesy Pizza Dip loaded with classic pizza flavors, perfect for serving warm with crusty bread or chips. This easy-to-make appetizer blends cream cheese, sour cream, marinara, mozzarella, parmesan, and pepperoni, baked until bubbly and golden brown.
Ingredients
Scale
Base
- 8 oz. cream cheese, softened
- ¾ cup sour cream (can substitute mayonnaise)
- ½ teaspoon dried garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1/8 teaspoon red pepper flakes, plus more for topping
Toppings
- 1 cup marinara sauce
- ¼ cup parmesan cheese, finely grated
- 1 ¼ cups mozzarella cheese, shredded
- 15 slices pepperoni
To Serve
- Crusty bread, pita, tortilla chips, bagel chips, or vegetables
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the dip.
- Prepare the Base: In a mixing bowl, combine the softened cream cheese, sour cream, dried garlic powder, oregano, basil, and red pepper flakes. Mix until smooth and creamy, ensuring the sour cream is not cold to maintain smooth consistency during baking.
- Assemble the Dip: Spread the cream cheese mixture evenly on the bottom of a 9-inch pie pan, baking dish, or cast iron skillet.
- Add Sauce and Cheese: Spread 1 cup of marinara sauce evenly over the cream cheese base. Then sprinkle the finely grated parmesan and shredded mozzarella cheese on top.
- Add Toppings: Arrange the 15 slices of pepperoni evenly over the cheese layer. You can add other desired pizza toppings if preferred.
- Bake: Place the assembled dip in the oven uncovered and bake for 30 minutes, or until the top is bubbling and begins to brown.
- Garnish and Serve: Optionally, garnish the hot dip with extra red pepper flakes, freshly ground black pepper, and roughly chopped parsley. Serve warm with crusty bread or preferred dippers.
Notes
- Make-Ahead: Assemble the dip as directed, cover tightly, and refrigerate up to 3 days before baking. Let it sit at room temperature for 25 minutes before baking.
- Cheese Tips: Grate parmesan and shred mozzarella from blocks for best flavor and texture.
- Sauce Tip: Rao’s marinara sauce or homemade marinara works best for authentic taste.
- Topping Variations: Try sausage, mushrooms, olives, bell peppers, onions, tomatoes, beef, ham, pineapple, or feta for variety.
- Substitutes: Sour cream can be replaced with mayonnaise, plain Greek yogurt, or cottage cheese.
- Dipper Suggestion: My No Knead Bread recipe is perfect for dipping—crusty outside and airy inside.
- Serving Ideas: Serve with pita, tortilla chips, bagel chips, or fresh vegetables for dipping.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
