A quick and easy party favorite Pizza Dip made with cream cheese, mozzarella cheese, grated Parmesan cheese, a few common pantry spices, pepperoni, and crisp bacon. This delicious hot dip with the fantastic pizza flavor is always a hit every time I make it.
Customize this dip with your favorite pizza toppings and serve with hot rolls, breadsticks, crusty French bread slices, bagel chips, crackers, or mini bell peppers. This mouth-watering pizza dip recipe is the perfect appetizer for any party or gathering.
With gooey cheese, tangy pizza sauce, and your favorite toppings, this pizza dip is sure to please a crowd. Try it out for yourself and see why it’s the best pizza dip! If you like this recipe, you can also try pizza-stuffed crescent rolls, burgers, pizza casserole, and zucchini boats.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Dairy: cream cheese, mozzarella cheese, Parmesan cheese, and sour cream
- Spices: dried basil, dried oregano, salt, black pepper, and crushed red pepper
- Pizza sauce: You can use any pizza sauce, but Raos Pizza Sauce is one of my favorites. You can use marinara sauce, but it is thinner.
- Meats: crispy cooked bacon and mini pepperoni. Both full-sized pepperoni and mini pepperoni work with this recipe.
How to make Pizza Dip
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, in a medium bowl, using an electric mixer, blend the cream cheese, a little bit of the mozzarella cheese, sour cream, dried basil, dried oregano, kosher salt, fresh ground black pepper, and red pepper flakes until smooth and creamy. Spread the cream cheese mixture on the bottom of a pie pan or baking dish.
Then, spread about 1 cup of pizza sauce over the cream cheese mixture. Top with the Parmesan cheese and remaining mozzarella. Layer with pepperoni and crisp-cooked bacon. Bake for 20-25 minutes or until the cheese melts. Let the dip cool for 3-5 minutes. Sprinkle with chopped fresh parsley or basil. Serve with toasted French bread slices, warm breadsticks, or freshly baked rolls.
Preparation Tips
- You can make this dip up to 3 days in advance. Prepare it for the oven, but don’t bake it. Instead, cover it with plastic wrap and place it in the refrigerator. Remove 40 minutes before baking to bring it to room temperature. Remove the plastic and bake according to the instructions.
- The cream cheese mixture will not be completely smooth because it has shredded mozzarella.
- Let the dip cool for a few minutes so no one burns their mouth.
- Store leftovers in an airtight container in the fridge for up to 3 days. If prepped in advance, the refrigerator life would be shorter. Reheat in the microwave at reduced power.
Serving Suggestions
Serve this delicious dip with crostini, garlic knots, breadsticks, or garlic bread. Other great options are bagel chips, pita chips, tortilla chips, and mini bell peppers.
Recipe Variations
- Meat: cooked sausage, ham, chicken, or turkey
- Vegetables: mushrooms (saute first), red onions, spinach, bell pepper
- Fruit: pineapple, black olives, green olives, tomatoes
More Cheesy Dip Recipes
Easy Pizza Dip
Ingredients
- 8 ounces cream cheese softened
- 2 cups mozzarella cheese
- ½ cup sour cream
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ⅛ teaspoon red pepper flakes
- 1 cup pizza sauce or marinara sauce
- ¼ cup grated Parmesan Cheese
- 15-20 pepperoni slices or ¼ cup mini pepperoni
- 3 slices crispy cooked bacon chopped
Instructions
- Preheat oven to 375 degrees f.
- Using an electric mixer, blend the cream cheese, 3/4 cup of mozzarella cheese, sour cream, dried basil, dried oregano, kosher salt, fresh ground black pepper, and red pepper flakes until smooth and creamy. Spread the cream cheese mixture on the bottom of a 9-inch pie plate or similar baking dish.
- Spread 1 cup of pizza sauce over the cream cheese mixture. Top with the Parmesan cheese and remaining mozzarella. Add the pepperoni and crisp cooked bacon.
- Bake for 20-25 minutes or until the cheese is melted. Let the dip cool for 3-5 minutes. Top with chopped fresh parsley or basil. Serve with toasted French bread slices, warm breadsticks, or freshly baked rolls.
Notes
- This tasty dip can be made up to 3 days in advance. Get it ready for the oven, but don’t bake it. Instead, cover it with plastic wrap and place it in the refrigerator. Remove 40 minutes before baking to bring to room temperature. Remove the plastic and bake according to the instructions.
- The cream cheese mixture will not be completely smooth because it has shredded mozzarella.
- Let the dip cool for a few minutes so no one burns their mouth.
- Store leftovers in an airtight container in the fridge for up to 3 days. If prepped in advance, the refrigerator life would be shorter. Reheat in the microwave at reduced power.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Richard
Great dip recipe! We loved it and will make it again. So easy and flavorful!
Trisha
This sounds like it is going to be a crowd pleaser! I am definitely trying it for the next get together i host.
Beth Pierce
Thanks, Trisha! Enjoy!