Pepperoni Pizza Dip is an easy, CHEESY appetizer dip that’s guaranteed to be a hit on any occasion, especially game days. Your family and friends will love this pepperoni-packed pizza dip, and you’ll love how simple it is to make.
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Layered Pizza Dip
Is there anything more delicious and satisfying than a steaming slice of gooey, spicy pepperoni pizza? You bet! This layered Pizza Dip contains all those famous flavors in an easy-dipping form.
This layered-style pizza dip is easy to assemble and bakes up in only 20 minutes. You can whip it up before the big game (Super Bowl is coming) and easily have it ready for the halftime show.
Cheese lovers adore the creamy bottom cream cheese layer and the gooey topping of perfectly melted mozzarella cheese. Pepperoni lovers find little meaty bits scattered throughout the dip, not just on top. When no one is looking, you won’t be able to resist sneaking one of those glistening slices of pepperoni.
Pepperoni Pizza and ‘Roni Cups
There’s a reason Pepperoni Pizza is beloved as one of the classic OG pizzas. The ingredients seem simple and unassuming; sauce, cheese, and pepperoni. However, this pizza trio is the Holy Grail of North American pizza lovers.
Did you know that Pepperoni Pizza is very rare in Italy, the birthplace of pizza? If you order it at a traditional Italian pizzeria, you will receive a pizza with peppers on top. If you’re craving a cheesy, American-style pepperoni pizza, it’s best to travel to Buffalo, New York, or Boston.
During the last few years, pizza enthusiasts have gone absolutely bonkers for ‘Roni cups. ‘Roni cups are the extremely instagrammable, grease-filled pepperoni that curls upward as the pizza bakes. These little flavor bombs are the result of pepperoni that is sliced with the edible outer casing still on. The casing contracts as the pepperoni cooks and releases its tasty juices.
Pizza Dip Ingredients
There are no surprises when it comes to this pizza dip. Okay, maybe there are a few extra vegetables that are not usually on a pepperoni pizza. The red bell peppers and onions are so finely diced that they will go unnoticed in the sea of gooey cheese.
- Cream Cheese
- Sour Cream
- Dried Basil
- Dried Oregano
- Garlic Powder
- Red Bell Pepper
- Onion
- Passata (or your favorite tomato or pizza sauce)
- Mozzarella Cheese
- Pepperoni Sticks
- Fresh Parsley
- Crackers, Pita Chips, Tortilla Chips, or toasted Crostini to serve.
The cream cheese is the bottom layer or base of the dip. A regular 8 oz block will do; there’s really no point in using the ‘low fat’ version in this dip.
Similarly, full-fat sour cream is a must. Mix it with the softened cream cheese and herbs to create the base layer.
Please note that there are two measurements of dried basil, dried oregano, and garlic powder in this dip recipe. They are ingredients in the cream cheese layer and the sauce layer.
If you use plain passata, you will need to add dried herbs and garlic powder. However, you can buy Italian seasoned passata, tomato sauce, marinara sauce, or pizza sauce and skip the seasoning altogether.
The mozzarella cheese is almost the most important part of this Pizza Dip. Without it…there are no satisfying cheese pulls! Choose a full fat ball of pizza-style mozzarella, not fresh mozzarella. This will ensure you have the extra stretchy cheese pull action your guests deserve.
For the best ‘roni cups, try to source pepperoni with the outer casing still on. Failing that, deli pepperoni sticks make a wonderful substitution. The slices are smaller, allowing dippers to have a slice or two in each cheesy bite.
How to Make Pizza Dip
Preheat oven to 350 F, then line a baking sheet with aluminum foil.
Cut one pepperoni stick in half (widthwise), then in half again lengthwise. Cut each quarter lengthwise one more time. Finely dice the long pepperoni slices, so they’re like bacon bits. Slice the second pepperoni stick into thin rounds. Set aside.
Add the pepperoni bits to a sauté pan, then add the finely diced onion and 1/4 cup finely diced red pepper. Sauté them over medium heat until the pepperoni releases some oil, and the vegetables have softened. Remove from pan to a paper towel-lined plate. Let cool.
Place the softened cream cheese (microwave for 30 seconds if needed) and sour cream in a medium bowl. Add the first amount of garlic powder, dried basil, and dried oregano. Mix well until no lumps remain.
Place the passata, tomato sauce, or pizza sauce in a small bowl and add the second amount of garlic powder and Italian seasonings. Spice up the sauce with some red pepper flakes if you like a little extra spicy kick. Stir to distribute.
To assemble the dip, scoop the cream cheese mixture into a round baking dish (or 9″ pie plate) and smooth it out into an even layer with a spatula. Next, sprinkle the cooked pepperoni mixture evenly over the cream cheese layer.
Pour the passata/tomato sauce/pizza sauce over the pepperoni mixture in an even layer, then scatter the shredded mozzarella over the tomato sauce.
Finally, arrange the sliced pepperoni slices over the mozzarella cheese, then scatter the 2 Tablespoons of red pepper over all.
Place the dip on an aluminum foil-lined baking sheet (in case of drips) and bake for 20 minutes in a 350 F oven. When the dip has just started to bubble, switch the oven to broil. Broil the cheese for a minute or so until it becomes golden. Be sure to keep a close eye on the cheese, so it doesn’t burn.
Remove dip from the oven and garnish with fresh parsley. Serve immediately with Crackers, Pita Chips, Tortilla Chips, Bagel Chips, or toasted Crostini.
Reheating and Storing Leftover Pizza Dip
In the very unlikely event there is a leftover dip, you can store it for a day or so in the fridge. Reheat it in the exact same way you baked it…adding more grated mozzarella and pepperoni if the top layer has been consumed.
This dip does not freeze well.
Pin it HERE!!
Pin it HERE!!
Pepperoni Pizza Dip
Ingredients
- 1 8 oz block cream cheese; softened
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 cup sour cream
- 1/4 teaspoon dried oregano
- 1/4 cup plus 2 Tablespoons red pepper; finely diced
- 1/4 diced onion; finely diced
- 1 cup passata or tomato sauce
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 cups shredded Mozzarella cheese
- 2 pepperoni sticks
- 1 teaspoon fresh parsley; finely chopped
- Crackers Pita Chips, Tortilla Chips, or toasted crostini to serve.
Instructions
- Preheat oven to 350 F.
- Cut one pepperoni stick in half, then in half again lengthwise. Cut each quarter lengthwise one more time. Finely dice the long pepperoni slices, so they're like bacon bits.
- Slice the second pepperoni stick into thin rounds. Set aside.
- Add pepperoni bits to a sauté pan, then add the finely diced onion and 1/4 cup finely diced red pepper.
- Sauté on medium heat until the pepperoni releases some oil, and the vegetables have softened. Remove from pan to a paper towel-lined plate. Let cool.
- Place the softened cream cheese (microwave for 30 seconds if needed) and sour cream in a medium bowl. Add the first amount of garlic powder, dried basil, and dried oregano. Mix well until no lumps remain.
- Place the passata, tomato sauce, or pizza sauce in a small bowl and add the second amount of garlic powder, dried basil, and dried oregano. Stir to distribute.
- Scoop the cream cheese mixture into a round baking dish (or 9" pie plate) and smooth it out into an even layer with a spatula.
- Sprinkle the cooked pepperoni mixture evenly over the cream cheese layer.
- Pour the passata/tomato sauce/pizza sauce over the pepperoni mixture in an even layer.
- Scatter the shredded mozzarella over the tomato sauce.
- Arrange the sliced pepperoni rounds over the mozzarella cheese, then scatter the 2 Tablespoons of red pepper over all.
- Place the dip on an aluminum foil-lined baking sheet (in case of drips) and bake for 20 minutes in a 350 F. oven, then broil to brown the cheese for a minute, keeping a close eye on the cheese, so it doesn't burn.
- Remove dip from the oven and garnish with parsley.
- Serve immediately with Crackers, Pita Chips, Tortilla Chips, or toasted Crostini.
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