Baked Pepperoni Pizza Dip
If you’re a fan of cheesy, melty, pizza flavored appetizers, you’re going to fall hard for this Baked Pepperoni Pizza Dip! It’s like all the best parts of a pepperoni pizza, with gooey cheese, zesty marinara, and crispy pepperoni layered into a tasty dipping dish!
Get the Scoop!
- Tastes Amazing – like pizza’s cooler cousin! 🍕
- Party Pleaser – watch people hover around until it’s gone. 😜
- Prep in Minutes – easy to make in a flash! ⏰
Our family can’t get enough of this pizza flavored dip that doesn’t skimp on flavor. I’ll be the first to say I like it better than a slice!
No crust, no mess, just pure comfort food that’s totally addictive. It’s super easy to make and even easier to eat, especially when it’s still bubbling out of the oven.
Make a double batch because everyone is going to love it too. For more hot dips, try Cowboy Queso and this popular Chili Cream Cheese Dip that’s a meal in itself.
What You’ll Need
- cream cheese – make sure it’s softened to room temperature
- dried oregano – you can sub dried Italian seasoning if desired
- marinara sauce – I use whatever I have in the pantry
- mozzarella cheese – be sure to shred it by hand for better blending
- pepperoni slices – cut into quarters for more flavor per inch
- red pepper flakes – optional, for a little kick
- fresh parsley – optional garnish, brightens the dish
Step by Step Instructions
- Preheat oven to 350ºF .
- Spread cream cheese in the bottom of a 6 x 9 inch baking dish.
- Sprinkle dried oregano over the cream cheese.
- Spoon marinara over the cream cheese layer.
- Sprinkle shredded mozzarella over the top of marinara.
- Finish with the chopped pepperoni slices scattered evenly.
- Bake for about 20-25 minutes, or until bubbly and golden on top.
- Garnish with fresh parsley if desired, and serve hot with crackers, breadsticks, or whatever you love to dip.
Crunchy Companions
What should I serve with pepperoni dip?
Crackers, pita chips, crostini, toasted baguette slices, or even raw veggies (if you want to feel semi-healthy while eating melted cheese).
Make it Yours
- Meat Lovers: Add cooked sausage, bacon bits, or ground beef with the pepperoni.
- Veggie Style: Swap pepperoni for sliced mushrooms, black olives, bell peppers, or even spinach.
- Spicy Kick: Use spicy marinara or hot salami instead of pepperoni.
- Cheese It Up: Mix in some Parmesan or a bit of provolone for extra depth.
Recipe FAQ
You can, but hand-shredded mozzarella melts smoother and tastes fresher. Worth the tiny bit of effort.
Assemble it all (just don’t bake), cover, and keep it in the fridge for up to 24 hours. When you’re ready, bake it straight from the fridge. Just add 5-10 extra minutes to the bake time.
Yes! Just use a bigger baking dish and bake it a few extra minutes to make sure the center is hot and bubbly.
Dip Tips
- Let the cream cheese fully soften
This makes it way easier to blend and spread. If you’re short on time, microwave it in 10 second bursts until soft but not melted. - Layer it up
Make sure the cream cheese is your base, then build up with marinara, mozzarella, and finally pepperoni on top. That way, everything melts and browns just right. - Serve it hot and bubbly
This dip is at its absolute best when it’s fresh out of the oven. If you’re serving at a party, keep it warm in a small slow cooker or warming dish to keep the cheese perfectly gooey.
Storing Leftovers
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven until warm and melty again.
- Bonus: Leftover dip makes an epic sandwich spread or pizza bagel topping the next day.
Baked Pepperoni Pizza Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- 6 x 9 inch baking dish
- spatula or large spoon
- sharp knife
- cutting board
Ingredients
- 8 ounces cream cheese, softened
- ½ teaspoon dried oregano (or Italian seasoning) - (divided)
- 1 cup marinara sauce - (any type)
- 8 ounces mozzarella, shredded by hand
- 20 pepperonis, cut in quarters
- ¼ teaspoon red pepper flakes - (omit if you don't like spice)
- fresh parsley - (optional garnish)
Instructions
- Preheat oven to 350ºF.
- Spread cream cheese in the bottom of a 6 x 9 baking dish.8 ounces cream cheese, softened
- Sprinkle top of cream cheese with dried oregano.1/2 teaspoon dried oregano (or Italian seasoning)
- Top with marinara, followed by a layer of mozzarella and the quartered pepperoni slices.1 cup marinara sauce,8 ounces mozzarella, shredded by hand,20 pepperonis, cut in quarters
- Dust top of dip with remaining dried oregano and crushed red pepper flakes. Bake at 350ºF for 20 minutes until bubbly.1/2 teaspoon dried oregano (or Italian seasoning),1/4 teaspoon red pepper flakes
- Garnish with fresh parsley (optional). Serve with pita chips and crostini.fresh parsley
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the microwave in 30 second intervals.
- Freeze dip before or after baking for up to 3 months.
- Thaw in the fridge before baking frozen dip.
Nutrition
*Nutrition info is an auto generated estimate.
My kids ate this whole dip before I even got a chance to try it. Had to make another one just to get a taste. A winner!