Pepperoni Pizza Dip

My sister showed up at my door last winter with three bags of groceries and declared we were hosting an impromptu game night. I had nothing prepared, but she'd picked up pepperoni and cheese on a whim because, as she put it, pizza dip is just pizza you can eat with chips. The whole apartment smelled like a pizzeria within twenty minutes, and our friends ended up hovering over the baking dish instead of the actual board games.

I made this for a Super Bowl party once and honestly, the dip disappeared before halftime even started. My friend's husband kept asking if there was a hidden ingredient because the flavor was so rich. I told him it was just patience and good pepperoni, but really, the secret is letting the cheese bubble up around the edges until it turns golden brown and slightly crispy.

Ingredients

• 225 g (8 oz) cream cheese, softened: Room temperature cream cheese blends into a smooth base without lumps, so take it out at least 30 minutes before you start mixing
• 120 g (1 cup) shredded mozzarella cheese: I've learned that shredding your own cheese melts better than pre-shredded bags, which have anti-caking agents that can make the dip slightly grainy
• 60 g (1/2 cup) shredded Parmesan cheese: This adds a sharp, salty depth that cuts through the richness of the cream cheese layer
• 100 g (3.5 oz) beef pepperoni, sliced thinly: Thin slices curl up beautifully in the oven and get wonderfully crispy along the edges
• 240 ml (1 cup) pizza sauce: Use your favorite jarred sauce or homemade, but avoid ones with huge chunks—they can make dipping uneven
• 1 small green bell pepper, diced: Optional, but adds a fresh crunch that balances the heavy cheese layers
• 2 tbsp sliced black olives: Another optional topping that brings a briny, savory note
• 1/2 tsp dried oregano: Sprinkle this over the top for that classic pizza aroma
• 1/4 tsp garlic powder: Enhances the savory flavors without adding raw garlic bite
• 1/4 tsp crushed red pepper flakes: Leave these out if you're serving sensitive eaters, but I love the subtle warmth
• Fresh basil, chopped: Adds a bright, fresh finish right before serving
• Sliced baguette, breadsticks, or crackers: Whatever you choose, make sure they're sturdy enough to hold up to thick, cheesy dips

Instructions

Preheat your oven:

Set it to 190°C (375°F) so it's fully hot by the time your assembled dip is ready

Mix the base layer:

Combine softened cream cheese with half the mozzarella and half the Parmesan until completely smooth

Create the foundation:

Press the cheese mixture into the bottom of a 20 cm (8-inch) ovenproof baking dish, creating an even layer

Add the sauce:

Pour the pizza sauce over the cream cheese layer, spreading it gently so you don't disturb the base

Layer on more cheese:

Sprinkle the remaining mozzarella and Parmesan over the sauce

Arrange your toppings:

Lay pepperoni slices across the top, then add bell pepper and olives if you're using them

Season the top:

Dust everything with oregano, garlic powder, and red pepper flakes if you like heat

Bake until bubbly:

Cook for 18 to 20 minutes until the cheese melts completely and turns golden at the edges

Let it rest:

Wait 5 minutes before serving so the dip sets up slightly and isn't too runny

Garnish and serve:

Scatter fresh basil on top and bring out your dippers while it's still warm

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This recipe became my go-to for new neighbors because it's welcoming without being fussy. One couple moved in across the hall and brought over a housewarming gift, so I returned the favor with this dip. They ended up staying for three hours, and we planned our next block party right there at my kitchen counter.

Making It Ahead

You can assemble the entire dip up to a day in advance, cover it tightly, and keep it refrigerated. Just add a few extra minutes to the baking time since it's starting cold. I've also baked it halfway, let it cool, then finished it right before guests arrive.

Serving Suggestions

Beyond bread and crackers, I've served this with toasted pita wedges, tortilla chips, and even vegetable sticks for lighter dipping. The key is having something with enough surface area to scoop up all the layers at once.

Customization Ideas

Sometimes I add sautéed mushrooms or caramelized onions underneath the pepperoni for extra depth. You can also swap in turkey pepperoni or vegetarian crumbles if you're avoiding beef. Just keep the ratios roughly the same so the texture stays consistent.

• Try mini pepperoni slices for more coverage per bite
• A drizzle of hot honey over the top right before serving creates an amazing sweet-spicy contrast
• Extra red pepper flakes will please the heat seekers in your crowd

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Every time I make this, someone asks for the recipe, which is the highest compliment I can imagine in the kitchen.

Recipe FAQs

→ Can I use turkey pepperoni instead of beef?

Yes, turkey pepperoni works well as a milder alternative while maintaining similar texture and flavor.

→ What cheeses are best for this dip?

Softened cream cheese combined with shredded mozzarella and Parmesan ensures a creamy, flavorful base.

→ How can I make the dip spicier?

Adding crushed red pepper flakes or swapping for hot pepperoni will add a pleasant kick.

→ What is a good serving suggestion?

Serve warm with sliced baguette, breadsticks, or your favorite crackers for dipping.

→ Can vegetables be added to this dish?

Diced green bell pepper and sliced black olives are optional additions that complement the flavors nicely.

→ How long should I bake the layered dip?

Bake at 190°C (375°F) for 18-20 minutes until the cheese is melted and bubbly with golden edges.