Description
Rich, creamy, and packed with classic pizza flavors, this baked pizza dip is layered with a savory cheese mixture, zesty marinara sauce, gooey mozzarella, and pepperoni. Perfect for gatherings, it’s ideal for dipping with crusty bread or crunchy chips and always a crowd pleaser.
Ingredients
Units
Scale
For the Cheese Base
- 8 oz. Cream Cheese, softened
- 3/4 cup Sour Cream (can substitute mayo, plain Greek yogurt, or cottage cheese)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Oregano
- 1/2 teaspoon Basil
- 1/8 teaspoon Red Pepper Flakes (plus more for topping, optional)
For the Topping
- 1 cup Marinara Sauce (use Rao’s or homemade for best flavor)
- 1/4 cup Parmesan Cheese, finely grated (for best results, grate fresh)
- 1 1/4 cups Mozzarella Cheese, shredded (for best results, shred from a block)
- 15 slices Pepperoni
- Additional pizza toppings (optional: sausage, mushrooms, olives, bell peppers, onions, sliced tomatoes, beef, ham, pineapple, feta, etc.)
For Serving
- Crusty Bread (or pita/tortilla/bagel chips, or vegetables)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure an even bake for the dip.
- Make the Cheese Base: In a medium mixing bowl, combine the softened cream cheese, sour cream, garlic powder, oregano, basil, and red pepper flakes. Blend until smooth. To keep the mixture creamy, ensure the sour cream is not cold before mixing. Spread this mixture evenly on the bottom of a 9-inch pie plate, baking pan, or cast iron skillet.
- Add Sauce and Cheeses: Evenly spread the marinara sauce over the cream cheese mixture. Sprinkle the finely grated Parmesan and the shredded mozzarella cheese on top of the sauce layer.
- Add Toppings: Place the pepperoni slices and any additional pizza toppings of your choice evenly over the cheese layer.
- Bake: Place the dish uncovered in the preheated oven. Bake for 25-30 minutes, or until the top is golden and bubbly, and the cheese begins to brown.
- Garnish and Serve: Optionally, garnish with extra red pepper flakes, freshly ground black pepper, and freshly chopped parsley. Serve hot with crusty bread, chips, or vegetable sticks for dipping.
Notes
- Make-Ahead: Assemble the dip and refrigerate, covered, for up to 3 days before baking. Let the dip sit out for 20-25 minutes before baking as directed.
- Cheese Tips: For the best taste and consistency, freshly grate the Parmesan and shred the mozzarella from a block.
- Best Marinara: Rao’s marinara sauce or homemade marinara works especially well.
- Additional Toppings: Try sausage, mushrooms, olives, bell peppers, onions, tomatoes, beef, ham, pineapple, feta, and more to customize your dip.
- Sour Cream Substitutes: Mayo, plain Greek yogurt, or cottage cheese all work well.
- Perfect Dippers: Serve with my No Knead Bread or try pita, tortilla, bagel chips, or your favorite veggies.
- See more pizza ideas in The Cozy Cookbook, page 12!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 285
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
