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    Home » Recipes » Appetizers & Dips

    Pepperoni Pizza Dip

    Published: May 27, 2011 · Modified: Oct 10, 2022 by Kelsey Smith

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    This baked pepperoni pizza dip made with cream cheese, sour cream, mayo, pizza sauce, pepperoni, mozzarella, and parmesan tastes just like pizza.

    You will love this hot cheesy dip for the Super Bowl or your next football party. I adapted this recipe from Closet Cooking, and it has turned out to be a perfect appetizer and party snack.

    For more party appetizers and small bites, try these slow cooker Hawaiian meatballs or this Buffalo chicken dip.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Pepperoni pizza dip baked in a pie plate.

    Recipe highlights

    • Simple ingredients: This easy appetizer uses easy-to-find ingredients
    • Perfect for football season: This appetizer will be a huge hit on game day. Pizza lovers will LOVE this pepperoni pizza dip recipe.
    • Low carb: This low-carb dip is keto-friendly. Serve with mini bell peppers.

    Ingredients

    If you are the type of person to avoid recipes with too many ingredients, then worry not. This easy pepperoni dip recipe is very simple. Plus, it's easy to modify.

    Pepperoni dip ingredients
    • cream cheese, softened
    • sour cream
    • mayo
    • shredded mozzarella cheese
    • shredded parmesan cheese
    • pizza sauce
    • pepperoni 

    See the recipe card below for quantities.

    Directions

    Preheat the oven to 350ºF.

    In a mixing bowl, combine the cream cheese, sour cream, mayo, half of the mozzarella, half of the parmesan, and a quarter of the pizza sauce.

    Pizza dip cream cheese mixture combined in a bowl with a spatula.

    Cut the pepperoni into quarters or chop it into small pieces, reserving about a dozen whole pepperoni for the top of the dip. Stir the pepperoni pieces into the cream cheese mixture.

    Pepperoni cut into quarters then added to the cream cheese mixture in the mixing bowl.

    Tip: I use kitchen scissors to quickly and efficiently cut the pepperoni into smaller pieces. Alternatively, you can use mini pepperoni in this dish.

    Spread the cream cheese dip mixture into the bottom of a 9-inch pie dish or a similar sized baking dish.

    Cream cheese mixture spread in a 9-inch glass pie dish.

    Layer with the remaining pizza sauce, spreading it evenly across the top.

    Pizza sauce covering the cream cheese mixture in the pie plate.

    Sprinkle the remaining mozzarella and parmesan over top.

    Cheese layered over the pizza sauce in the pie plate.

    Finally, add the remaining pepperoni to the top of the cheeses.

    Pepperoni pizza dip in a pie plate before baking

    Baked for 20 minutes or until the cheese bubbles.

    Baked pepperoni pizza dip

    Substitutions

    • Mini pepperoni slices: Instead of cutting or chopping the pepperoni, you can use pepperoni minis.
    • Sauce: Marinara sauce tends to be thicker than pizza sauce but can be used in a pinch.

    Variations

    Light version: While a pepperoni pizza dip can hardly be qualified as "healthy," you can certainly make small changes here and there to lighten up the dish as much as possible. Try turkey pepperoni, fat-free sour cream, fat-free cream cheese, fat-free or low-fat mayo, and part-skim mozzarella.

    Sausage: This dip would be delicious with the addition or substitution of Italian sausage. Brown the sausage in a skillet and drain before adding to the dip. Mix all of the sausage into the cream cheese mixture. Use anywhere from a quarter-pound to a half-pound of sausage.

    Veggies: Add some of your favorite pizza toppings like black olives or red onion.

    Cheese: For an extra cheesy pepperoni dip, add ⅓ cup cheddar cheese to the mix.

    A close up top down view of pizza dip baked in a pie plate. The dip is topped with pepperoni. Chips are scattered to the side.

    Equipment

    • Mixing bowl
    • 9-inch pie plate
    • Silicone spatula

    What to serve with hot pizza dip

    • Tortilla chips
    • Pita chips
    • Crackers
    • Crostini
    • Sliced French bread
    • Baguette slices
    • Mini naan
    • Bagel chips
    • Mini sweet peppers
    • Celery sticks
    • Carrot sticks
    Top down view of pizza dip baked in a pie plate. The dip is topped with pepperoni. A bowl of tortilla chips is in the background.

    How to make it ahead of time

    When making this dip for a big crowd, double the recipe and make two dishes. This dip can be assembled ahead of time in your pie plate or in aluminum pans and stored in the fridge. Bring the dip to room temperature before baking.

    For hot, fresh dip when traveling to an event, take the dip cold to the party and then put it in the oven upon arrival so it's nice and warm.

    Uncooked pizza dip in a foil tray.

    Storage

    Store dip in the refrigerator for up to five days. Microwave to reheat.

    Close up of a tortilla scooping pizza dip with cheese strings pulling from the dip below.

    Top Tip: Grate your own cheese

    Use freshly shredded mozzarella and freshly shredded parmesan for the smoothest, creamiest dip. Pre-shredded cheese has a coating that keeps it from sticking together, but this can make it a little less creamy when it melts. Either way, this dip is cheesy and delicious.

    Top down view of pizza dip baked in a pie plate. The dip is topped with pepperoni.
    Pin Recipe Save Recipe Saved! Email Print

    Pepperoni Pizza Dip

    This baked pepperoni dip made with cream cheese, sour cream, mayo, pizza sauce, pepperoni, mozzarella, and parmesan tastes just like pizza.
    5 from 1 vote
    Recipe by: Kelsey Smith
    Prep time: 10 minutes
    Cook time: 20 minutes
    Total time: 30 minutes
    Servings: 8 people

    Equipment

    • Large mixing bowl
    • Pie plate (9-inch)
    • Silicone spatula

    Ingredients
     
     

    • 8 ounces cream cheese softened
    • ½ cup sour cream
    • ½ cup mayo
    • 1 cup shredded mozzarella
    • ⅓ cup shredded parmesan cheese
    • 1 cup pizza sauce
    • 3 ounces pepperoni about 45 slices

    Instructions
     

    • Preheat the oven to 350ºF (180ºC).
    • In a mixing bowl, combine the cream cheese, sour cream, mayo, half of the mozzarella, half of the parmesan, and a quarter of the pizza sauce until smooth.
    • Cut the pepperoni into quarters or chop it into small pieces, reserving about a dozen whole pepperoni for the top of the dip. Stir the pepperoni pieces into the cream cheese mixture.
    • Spread the cream cheese mixture into the bottom of a 9-inch pie plate. Layer with the remaining pizza sauce and the remaining mozzarella and parmesan. Top with the reserved pepperoni.
    • Baked for 20 minutes or until the cheese bubbles along the edges.

    Video

    Notes

    To serve: Serve with tortilla chips, crackers, crostini, sliced French bread, or mini naan.
    To make ahead: Assembled the dip and store it in the refrigerator until ready to bake. Bring to room temperature before baking.
    Storage: Store dip in the refrigerator for up to five days. Microwave to reheat.

    Nutrition

    Calories: 340kcalCarbohydrates: 4gProtein: 10gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 70mgSodium: 691mgPotassium: 209mgFiber: 1gSugar: 3gVitamin A: 743IUVitamin C: 2mgCalcium: 168mgIron: 1mg
    Course: Appetizer
    Cuisine: American
    Keyword: appetizer, dip, pepperoni
    Tried this recipe?Rate it to let me know how it was!

    Food safety

    Perishable foods that have been left at room temperature for more than 2 hours (or for 1 hour if the temperature is over 90°F) should be thrown away.

    More party food recipes

    • Cranberry Pecan Chicken Salad
    • Instant Pot Buffalo Chicken Dip
    • Buffalo Turkey Meatballs
    • Instant Pot Frozen Meatballs
    Top down view of pizza dip baked in a pie plate. The dip is topped with pepperoni. Text at the top reads Pepperoni Pizza Dip.Top down view of pizza dip baked in a pie plate. The dip is topped with pepperoni. Text at the top reads Pepperoni Pizza Dip.

    More Appetizers & Dips

    • Tofu Spring Rolls with Peanut Sauce
    • Instant Pot Buffalo Chicken Dip
    • Buffalo Turkey Meatballs
    • Avocado Lime Ranch Dressing

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

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    1. Olivia Frescura says

      May 29, 2011 at 7:20 pm

      this looks so delish!

      Reply
    2. claudia lamascolo says

      May 29, 2011 at 11:48 pm

      now this is a dip worth diving into right now!

      Reply

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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