Pepperoni Pizza Dip
Get ready to indulge in pepperoni pizza dip – your new favorite appetizer! From the savory pepperoni to the melty cheese and flavorful marinara sauce, this pizza dip has it all. Serve it with corn chips, pita chips, crackers, or bread sticks for maximum satisfaction, and everyone will ask for more.
This delicious concoction combines all of the classic pepperoni pizza flavors in a creamy dip that tastes out of this world. If you serve this delightful pizza dip at a party, be prepared to make a few batches because your guests will want as much as they can get!
This delicious layered dip is perfect for dinner parties, game days, and date night appetizers.
When I made this for the blog, my husband ate more than 1/4 and exclaimed how much he enjoyed the dip. I already knew he did but his enthusiasm was catching which caused me to stand next to him, dipping away at this cheesy dip like a food fiend.
I can’t wait for you to try it.
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Just a few ingredients
Tips
- Take out the cream cheese at least a half hour before starting the recipe. You want the cheese to be room temperature and spreadable.
- I like my pepperoni uncured, but use what you prefer.
- My pepperoni came presliced, which is what I recommend because you want the slices as thin as you can get them.
- After the cream cheese, I lay on some pepperoni. I only used 7 slices but have also used enough slices where they overlap somewhat. You choose how many you want to use.
- I use oregano, and basil in this recipe. I have been known to also add thyme and marjoram. But you can use Italian seasoning to make this easy recipe even simpler.
- I find that a 9-inch pie dish works perfectly as a baking dish. But a small shallow casserole dish would work also.
- I am using store bought marinara sauce, but you can use pizza sauce instead. The jar I used is 24 ounces. TIP: make sure your pie plate or baking dish is big enough to fit the sauce and the ingredients.
- If you like a little spice to your dip, sprinkle some red pepper flakes on top before baking.
- I bake this dip at 350 F for up to 20 minutes because at that temperature, the cheese doesn’t brown and it makes everything succulent, but you could bake it at 375 F for 15 minutes.
- If you have any leftover dip, you can store it in an airtight container for up to a week.
- TIP: a great way to use up the dip is to make some pasta and ladle some pepperoni pizza dip on top. So good.
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your embed code hereHow to make this pepperoni pizza dip recipe
Pre-step
Take the cream cheese out at least a half hour before starting the recipe.
Step one
Preheat the oven to 350 degrees Fahrenheit. Also get a pie dish, and rubber spatula.
Step two
Gather the ingredients – softened cream cheese, marinara sauce, sliced pepperoni, shredded mozzarella, and herbs.
Step three
With a rubber spatula, spread the cream cheese over the bottom of the baking dish. (A)
Step four
Add as many slices of pepperoni as you like. As you can see, I only used 7, but I’ve also covered the cream cheese with pepperoni. You choose the amount. (B)
Step five
Sprinkle half of the herb mixture over the pepperoni. (C)
Step six
Pour the full bottle of marinara sauce on top. (D)
Step seven
Sprinkle the shredded mozzarella cheese over the sauce layer and then add the rest of the herbs. (E)
Step eight
Add as many sliced pepperoni as you like. (F)
Step nine
Bake for 15 – 20 minutes, until the dip is bubbling and the pepperoni has curled.
I like to serve the dip with crackers, corn chips, and pieces of pita bread.
Let’s dip a chip.
YUM!
I also scooped some of this deliciousness on a multigrain cracker.
What a feast!
I hope you enjoyed this pepperoni pizza dip recipe! It’s so good.
Other delicious appetizers
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Pepperoni Pizza Dip
Ingredients
- 8 ounces cream cheese (full fat – softened at room temperature)
- 27 slices pepperoni (thinly sliced 7 for the cream cheese layer and 20 for the top layer – but use as many slices as you like)
- 24 ounces marinara (store bought)
- 1 teaspoon oregano (dried)
- 1 teaspoon basil (dried)
- 1 1/4 cups shredded mozzarella
Instructions
- Take the cream cheese at least a half hour before starting the recipe.8 ounces cream cheese
- Preheat oven to 350 degrees Fahrenheit.
- Spread the cream cheese in the bottom of the pie dish with a rubber spatula.
- Add 7 slices of pepperoni on the cream cheese mixture.27 slices pepperoni
- Sprinkle half the oregano and basil on the pepperonis.1 teaspoon oregano, 1 teaspoon basil
- Add marinara next. Sprinkle the mozzarella on the sauce and add the rest of the herb mixture.24 ounces marinara, 1 1/4 cups shredded mozzarella
- Place the rest of the pepperoni on the cheese. (Use as much as you want.)27 slices pepperoni
- Bake for 20 minutes.
- Gather chips, crackers, pita bread or whatever you want to dip into the dip.
- Eat
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Take out the cream cheese at least a half hour before starting the recipe. You want the cheese to be room temperature and spreadable.
- I like my pepperoni uncured, but use what you prefer.
- My pepperoni came presliced, which is what I recommend because you want the slices as thin as you can get them.
- After the cream cheese, I lay on some pepperoni. I only used 7 slices but have also used enough slices where they overlap somewhat. You choose how many you want to use.
- I use oregano, and basil in this recipe. I have been known to also add thyme and marjoram. But you can use Italian seasoning to make this easy recipe even simpler.
- I find that a 9-inch pie dish works perfectly as a baking dish. But a small shallow casserole dish would work also.
- I am using store bought marinara sauce, but you can use pizza sauce instead. The jar I used is 24 ounces. TIP: make sure your pie plate or baking dish is big enough to fit the sauce and the ingredients.
- If you like a little spice to your dip, sprinkle some red pepper flakes on top before baking.
- I bake this dip at 350 F for up to 20 minutes because at that temperature, the cheese doesn’t brown and it makes everything succulent, but you could bake it at 375 F for 15 minutes.
- If you have any leftover dip, you can store it in an airtight container for up to a week.
- TIP: a great way to use up the dip is to make some pasta and ladle some pepperoni pizza dip on top. So good.
