Pepperoni Pizza Dip

Pepperoni Pizza Dip

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A Game Day Dip To Die For!

It’s Football Season! Here in Wisconsin that means Sundays you’re either hosting a game day party or going to one. Either way, it’s all about that game day spread! A must have at your football party is a really delicious dip or two! Seems like it’s always the same ones though. So, why not make or bring something new? I’ve got one for you. It’s my Pepperoni Pizza Dip! It’s a dip that’s to die for! Easy breezy to make too. If you like pizza, and who doesn’t, your gang will love it! Trust me, this will be a winner at your next party!

I’m a huge fan of using only the best ingredients. I love using sour cream in my recipes but all brands aren’t created equal! That’s why I’m super excited to partner up and develop recipes with DairyPure Sour Cream. It’s the real deal!

DairyPure Sour Cream

DairyPure Sour Cream is made with fresh cream and milk from their own dairy. It’s backed by a 5-Point Purity Promise, so you know it will always have the freshest taste. It comes in both All Natural Sour Cream and Light Sour Cream, which contains 50% less fat and 41% fewer calories. DairyPure Sour Cream contains no artificial growth hormones, so I know I’m giving my family the highest quality products that are continually quality tested to ensure purity. DairyPure Sour Cream comes in a fridge-friendly package that I love to keep on-hand!

Ingredients for Pepperoni Pizza Dip

Okay, let’s get started.

PEPPERONI PIZZA DIP

Ingredients:
8 ounces cream cheese, softened
1/2 cup DairyPure sour cream
1 1/8 teaspoon dried oregano, divided
1/2 teaspoon dried basil
1/2 cup, plus 1 tablespoon grated parmesan cheese, divided
2 cups freshly grated mozzarella cheese, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 cup pizza sauce
16 slices pepperoni (Dice most slices. Leave 6-8 whole.)

First, you want to use a mixer to beat together cream cheese, sour cream, oregano, parsley, and 1/2 cup of the parmesan cheese.

Mixing ingredients for Pepperoni Pizza Dip

Dice all but about a 6 to 8 slices of pepperoni. Fold in 1/2 cup of the mozzarella cheese and the diced pepperoni. Spread mixture in the bottom of a pie pan or small casserole dish that has been sprayed with cooking spray.

Layering Mixture

Then, spread pizza sauce on top. Sprinkle the remaining 1 cup mozzarella cheese and then 1 tablespoon of the grated Parmesan cheese on top. Next, top with the remaining pepperoni slices and 1/8 teaspoon oregano.

Before Baking

Bake in a pre-heated 350 degree oven for 20 to 25 minutes or until the dip is warm and bubbly. Serve with crostini, toasted French bread slices, breadsticks or crackers.

This can be made ahead and refrigerated for up to 2 days before baking. Best served warm and bubbly out of the oven. Got a big crowd coming? You can double or triple the recipe and make it in a larger casserole dish, like a 9 x 13 inch baking dish. Perfect for the big game! Dive in! Here’s the link to the complete and printable Pepperoni Pizza Dip recipe!

Baked Pepperoni Pizza Dip
Pepperoni Pizza Dip

Pepperoni Pizza Dip

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients
 

  • 8 ounces Cream cheese - softened
  • 1/2 cup Sour cream
  • 1 1/8 tsp Dried oregano - divided
  • 1/2 tsp Dried parsley
  • 1/2 tsp Dried basil
  • 1/2 cup plus 1 tbsp Grated parmesan cheese - divided
  • 2 cups Freshly grated mozzarella cheese - divided
  • 1/2 cup Pizza sauce
  • 16 slices Pepperoni

Instructions
 

  • Use a mixer to beat together cream cheese, sour cream, 1 teaspoon oregano, basil, parsley, and 1/2 cup of the parmesan cheese.
  • Dice all but about a 6 to 8 slices of pepperoni.
  • Fold in 1/2 cup of the mozzarella cheese and the diced pepperoni.
  • Spread mixture in the bottom of a pie pan or small casserole dish that has been sprayed with cooking spray.
  • Then top with pizza sauce.
  • On top of the sauce, add remaining 1 cup mozzarella cheese and then 1 tablespoon of grated Parmesan.
  • Top with the remaining pepperoni slices and 1/8 teaspoon oregano.
  • Bake in a pre-heated 350 degree oven for 20 to 25 minutes or until the dip is warm and bubbly.
  • Serve with crostini, toasted French bread slices, breadsticks or crackers.

Notes

This can be made ahead and refrigerated for up to 2 days before baking. You can also used 2 1/8 teaspoons dried Italian seasoning in place of the dried oregano, basil, and parsley. Sprinkle a little on the top.  Best served warm and bubbly out of the oven. Double or triple this recipe for a crowd and bake in a 9 x 13 inch baking dish. Perfect for movie night or the big game!

Nutrition

Calories: 522kcal | Carbohydrates: 8g | Protein: 23g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1010mg | Potassium: 288mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1560IU | Vitamin C: 2mg | Calcium: 533mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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