This Pepperoni Pizza Dip (with cream cheese) is the perfect appetizer for a party or potluck when you want to please everyone. It’s hot, easy, cheesy and delicious, not to mention gluten free and can be made vegetarian. Perfect for Super Bowl, tailgating, or just snacking!
You know how sometimes you’re invited to a party or potluck and you just don’t know what to bring? Maybe you don’t know if the other guests are adventurous or not when it comes to food, or if they have allergies (that’s a tough one for sure), or if they just like things pretty plain jane.
One good solution we’ve found that is always a crowd pleaser is pizza dip! It’s gluten free (as long as you check the ingredients on the pepperoni, if you use it), it can be made vegetarian, you could do half with the works and half plain pepperoni and cheese.
It’s hard to tick every box, and this pizza dip isn’t dairy free, but it does have a lot of different options covered! We’ve taken this to quite a few parties over the years and everyone loves it!
Best of all, it’s SUPER easy to make, you can do all the work ahead of time (and just heat it up when you’re ready to serve it), and the ingredients are fairly cheap!
It does include cream cheese, which doesn’t sound cheap, does it? But if you’ve been reading this blog for any amount of time, you know that I love to stock up on cream cheese when it goes on super sale. For where I live $2.50 is okay, $2.00 is good and $1.50 is amazing!
When I can catch a $1.50 sale I buy as much as I’m allowed to and can fit in my fridge! Cream cheese often has a best before date on it that is months away, and I love being able to use it whenever the heck I want to, without worrying about a $5/block price tag.
You might be wondering, if I buy 20-30 blocks of cream cheese, where I keep them all. No, I don’t have an extra large fridge (or a second one in a garage somewhere). I typically keep them in a crisper drawer, where I store all of our stockpiled things.
A long time ago I realized that (for me anyway) crisper drawers suck as a place to store fresh produce. Things get buried and forgotten about and a lot goes to waste. By relocating my fresh produce to the bottom fridge shelf I can always pretty much see what’s there, and I can use the crisper drawers to store stuff we stock up on, like cream cheese, bacon, yogurt, regular cheese, etc. And carrots. Carrots are a staple for us so I always know to look for them there.
Anyway, try this pepperoni pizza dip. It’s delicious and a crowd pleaser!
Pepperoni Pizza Dip (with cream cheese) – Step-by-Step Instructions
Ingredients for Pepperoni Pizza Dip (with cream cheese)
With a hand mixer, blend together one softened block of cream cheese, 2 teaspoons of garlic powder and 1 teaspoon of Italian seasoning until light and fluffy.
Spoon cream cheese mixture into a baking dish and spread it out.
Cover cream cheese mixture with 1 cup of pizza sauce.
Top with whatever pizza toppings you want! We used 1 cup of shredded mozzarella cheese, 10 slices of pepperoni, 1/2 a small red pepper and 1 green onion. Now you can either refrigerate the dip until you want to eat it, or bake it in a 400 degree F oven for about 20 minutes. If you decide to refrigerate it, just make sure you let the dish warm up a bit before putting it into a hot oven.
This Pepperoni Pizza Dip (with cream cheese) is the perfect appetizer for a party or potluck when you want to please everyone. It's hot, easy, cheesy and delicious, not to mention gluten free and can be made vegetarian. Perfect for Super Bowl, tailgating, or just snacking!
- 1 8oz block cream cheese (softened)
- 2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 10 slices pepperoni
- 1/2 red pepper, chopped
- 1 green onion, sliced
Use a hand mixer to blend cream cheese until light and fluffy. Mix in garlic powder and Italian seasoning.
Spoon into baking dish. Cover with pizza sauce.
Top with your favourite pizza toppings! We used mozzarella cheese, pepperoni, red pepper and green onion.
Either bake in a 400 degree F oven for about 20 minutes (until hot and melty), or refrigerate until you're ready to bake it. If you refrigerate it just make sure you let the dish warm up before putting it into a hot oven.