Pepperoni Pizza Dip

If you’re a pepperoni pizza lover, then your next favorite dip is here! Pepperoni pizza dip is the perfect appetizer for any party or get-together.

Course Appetizer

Cuisine American, Italian

Keyword pepperoni pizza dip, pizza dip

Prep Time 5

Cook Time 20

Take out cream cheese 30

Total Time 55

Servings ounces

Calories 72kcal

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

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

Let the cream cheese sit out for at least 30 minutes before starting so it softens and spreads easily.
I prefer uncured pepperoni, but go with whatever type you like.
Thin, pre-sliced pepperoni works best—it's easier to layer evenly.
I usually use about 7 slices of pepperoni, but feel free to add more, even overlapping them a bit if you like.
I use oregano and basil, but sometimes add thyme or marjoram too. You can also just use Italian seasoning to keep it simple.
A 9-inch pie dish works great, but a small shallow casserole dish will also do the trick.
I use store-bought marinara sauce, but pizza sauce is a fine swap. My jar was 24 ounces—make sure your baking dish can hold everything without overflowing.
Like it spicy? Add a sprinkle of red pepper flakes before baking.
I bake the dip at 350°F for up to 20 minutes. It melts everything perfectly without browning the cheese. If you want it hotter and faster, go for 375°F for about 15 minutes.
Leftovers keep well in an airtight container in the fridge for up to a week.
A fun way to use leftover dip: spoon it over hot pasta. It’s seriously good.