This Pepperoni Pizza Dip transforms your favorite pizza flavors into a warm, scoopable appetizer. It’s a crowd-pleasing, no-fuss dish perfect for game day or casual gatherings. Every bite delivers gooey cheese, savory sauce, and spicy pepperoni in this irresistible dip.

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Why You’ll Love This Pepperoni Pizza Dip

• Pizza flavor in dip form: Tangy tomato, melted cheeses, and spicy pepperoni baked into a bubbly masterpiece.
• Easy to throw together: Minimal prep with no dough—just mix, layer, and bake.
• Crowd-pleaser for any occasion: A guaranteed hit with both kids and adults.
• Endlessly customizable: Add your favorite pizza toppings to make it your own.

Ingredients & Tools

• 8 oz block cream cheese, softened
• 1 cup sour cream
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• 1 cup your favorite pizza or marinara sauce
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese
• 4 oz pepperoni slices, divided (about 30-40 slices)
• 2 tbsp finely chopped fresh parsley (for garnish)

Tools: A medium mixing bowl, a 9-inch oven-safe baking dish or cast-iron skillet, a hand mixer or sturdy spatula

Notes: Using a pizza sauce you enjoy and grating your own cheeses (instead of pre-shredded) gives a smoother, meltier texture.

Nutrition (per serving)

Serves: 8 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Soften that cream cheese properly. This is non-negotiable for a silky-smooth base. Take the cream cheese out of the fridge at least an hour before you start. If you’re in a pinch, you can microwave it on low power in 15-second bursts, but be careful—you don’t want it melted and oily, just soft and spreadable.
• Why fresh-grated cheese matters. Pre-shredded bagged cheese is coated with potato starch or cellulose to prevent clumping, which also prevents it from melting into a perfectly smooth, creamy pool. Taking the extra minute to grate a block of mozzarella and a wedge of Parmesan will elevate your dip from good to absolutely incredible.
• Choose your pepperoni style. Regular sliced pepperoni works perfectly, but if you can find “cup and char” or smaller-sized pepperoni, they will crisp up even more delightfully in the oven. You can also chop some of the pepperoni to mix into the base for an even distribution of that spicy, savory flavor throughout the entire dip.
• Don’t skip the preheat. A properly preheated oven is key to getting that beautiful, bubbly, golden top without overcooking the bottom. Make sure your oven is fully up to temperature before you slide the dish in.

How to Make Pepperoni Pizza Dip

Storage & Freshness Guide

• Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
• Freezer: Not recommended, as dairy-based dips can separate and become grainy when thawed.
• Reviving: Reheat in a covered oven-safe dish at 350°F until warm and bubbly.

Serving Suggestions

Complementary Dishes

• A simple, crisp green salad — The fresh, acidic bite of a vinaigrette-dressed salad cuts through the richness of the dip beautifully, balancing out the meal.
• Garlic bread knots or cheesy breadsticks — These are perfect for dipping and lean all the way into the Italian pizza parlor theme, making the whole experience feel even more indulgent.
• Antipasto skewers — Skewers with olives, mozzarella balls, and salami offer a cool, savory counterpart that complements the warm, cheesy dip without competing for flavor.

Drinks

• A cold, crisp lager or pilsner — The carbonation and mild bitterness of a light beer cleanse the palate between rich, cheesy bites, making each scoop taste as good as the first.
• Chilled red sangria — The fruity, wine-based drink has a sweetness and acidity that acts as a fantastic foil to the salty, savory, and spicy notes in the dip.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds, preventing any flavor fatigue.

Something Sweet

• Mini cannoli — The sweet, creamy ricotta filling and crisp shell provide a delightful textural and flavor contrast after the savory, umami-heavy dip.
• Lemon sorbet — This is like a palate-cleansing reset button. Its bright, tart, and icy-cold quality is the perfect finish to a rich and hearty appetizer.
• Dark chocolate-dipped biscotti — The slight bitterness of the dark chocolate and the crunchy, twice-baked cookie are a sophisticated and satisfying endnote that isn’t overly sweet.

Top Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. This will result in a lumpy, unappealing base that no amount of mixing can fully fix. The chunks won’t incorporate properly and will bake up as distinct, firm bits in your otherwise smooth dip.
• Mistake: Overbaking the dip. You want it bubbly and hot, but if you leave it in too long, the oils can start to separate from the cheeses, creating a greasy pool on the surface. The cream cheese base can also become grainy. Stick to the recommended time and look for visual cues.
• Mistake: Skipping the rest time after baking. I know it’s tempting to dive right in, but that dip is molten lava hot straight from the oven. Letting it sit for five minutes allows the structure to firm up just enough for clean scooping and prevents burnt tongues!
• Mistake: Using a watery marinara sauce. A thin, watery sauce will make your dip layer separate and become soupy. Opt for a thicker pizza sauce or a high-quality, well-reduced marinara to ensure a perfect, scoopable consistency.

Expert Tips

• Tip: Brown the pepperoni first for a deeper flavor. Before assembling, quickly pan-fry half of the pepperoni for just a minute until it’s slightly crispy and has rendered some of its fat. Chop it up and mix it into the cream cheese base. You’ll get an incredible smoky, spicy flavor in every single bite.
• Tip: Add a hidden veggie boost. Finely chop a handful of fresh spinach or roast some red bell peppers, pat them completely dry, and layer them between the cream cheese and the sauce. It’s a great way to add nutrients and subtle flavor without changing the classic pizza dip vibe.
• Tip: Get creative with your dippers. Beyond tortilla chips and bread, try serving with pretzel rods, crispy baguette rounds, pepperoni “chips” (baked until crisp), or even sturdy raw vegetables like bell pepper strips and cucumber slices for a lighter option.
• Tip: Make it ahead for easy entertaining. You can assemble the entire dip (up to the final cheese and pepperoni topping) a day in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready, let it sit at room temp for 20-30 minutes while the oven preheats, then add the final toppings and bake. You may need to add a few extra minutes to the baking time.

FAQs

Can I make this Pepperoni Pizza Dip in a slow cooker?
Absolutely, and it’s a fantastic method for keeping it warm throughout a party! Simply add the cream cheese mixture to the bottom of a greased slow cooker and spread it evenly. Layer with sauce, then most of the cheeses (reserving some for the top), and half the pepperoni. Cover and cook on LOW for 2-3 hours, until hot and bubbly. In the last 30 minutes, add the reserved cheese and remaining pepperoni on top, and let it melt without the lid to avoid excess moisture.

What’s the best way to reheat leftover dip?
The microwave is quick but can make the texture a bit oily. For best results, reheat it in the oven. Place the leftovers in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 15-20 minutes, or until heated through. If the top needs refreshing, remove the foil for the last few minutes. Stirring it once halfway through can also help it heat evenly.

Can I use a different type of meat?
Of course! This recipe is very adaptable. Cooked and crumbled Italian sausage is a phenomenal substitute. You could also use diced ham, crumbled bacon, or even sliced salami. Just make sure any raw meat is fully cooked and drained of excess grease before adding it to the dip to prevent it from becoming watery or greasy.

My dip turned out a bit watery. What happened?
This is usually due to one of two things: the tomato sauce was too thin to begin with, or the sour cream or cream cheese had more liquid content (sometimes brands vary). To fix it for next time, make sure you’re using a thick pizza sauce. You can also try using full-fat dairy products, as they tend to be more stable and less prone to separating when heated.

Is it possible to make this dip lighter or healthier?
You can make some simple swaps for a lighter version. Use Neufchâtel cheese (a lower-fat cream cheese), light sour cream, and part-skim mozzarella. You can also load it up with veggie toppings like diced bell peppers, onions, or spinach to add volume and nutrients. Just be aware that the texture and richness will be slightly different, but it will still be delicious!