Pizza Dip
A hot, bubbling dip of cream cheese, tomato sauce, mozzarella and pepperoni, baked until golden and scooped up with bread.
Make Ahead and Storage
Best eaten warm. Keeps in the fridge for 2 days; reheat in the oven.
Making Pizza Dip
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Heat the oven to 190°C / 375°F. Beat the cream cheese, Parmesan, oregano and garlic powder until smooth.
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Spread the mixture in the base of a 20 cm baking dish. Spoon the tomato sauce over the top.
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Cover with the mozzarella and pepperoni.
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Bake for 25 minutes until bubbling and golden. Stand for 5 minutes and scatter with the basil.
Related guide: Pan and tin size.
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A Few Pointers
- Use a thick sauce so the dip does not turn watery.
- Soften the cream cheese first so it spreads without tearing.
- Serve with plenty of dippers; the dip goes fast.
Some Background
Keep it short and cheesy. Pizza dip takes the best parts of a pizza, the sauce, the cheese and the pepperoni, and skips the dough, which makes it a party food that disappears fast. It is layered in a baking dish and cooked until bubbling, and you only need something to scoop it with.
The base is cream cheese, beaten with a little Parmesan, oregano and garlic powder until smooth, then spread in the dish. It forms a rich cushion under the tomato sauce, which should be thick; a thin sauce makes the dip watery. Mozzarella and pepperoni go on top, with a few olives or peppers if you like.
Bake until the cheese is melted and speckled with brown, about 25 minutes. Let the dip stand for 5 minutes, because it is molten when it first comes out. Serve with toasted bread, breadsticks or crackers, and warn people that the middle stays hot for some time.
Serving Ideas
Garlic bread · Breadsticks · Tortilla chips · Carrot sticks
Swaps and Variations
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Pizza Dip Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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