Can I make the dip ahead of time?

Absolutely! You can assemble the dip completely, cover it, and refrigerate for up to 3 days before baking. Just make sure to let it come to room temperature for about 20-25 minutes before popping it in the oven for best results.

What can I substitute for sour cream?

Good question! Sour cream adds creaminess and tang, but mayo, plain Greek yogurt, or even cottage cheese (blended for smoothness) can be used instead. Each will slightly change the flavor but still yield a delicious dip.

Can I add other pizza toppings?

Definitely! While pepperoni is classic, feel free to add sliced mushrooms, black olives, bell peppers, cooked sausage, or even pineapple to match your favorite pizza toppings. Just make sure toppings are pre-cooked if needed and cut to bite-sized pieces.

What’s the best bread for dipping?

I love using a crusty loaf like my no-knead bread because it’s sturdy enough to scoop the cheesy dip without falling apart. Bagel chips, pita chips, or even crunchy veggies like bell pepper strips also work great for dipping.

Spicy Pizza Dip with Marinara & Pepperoni

Description

This delicious Pizza Dip blends creamy layers of cream cheese and sour cream with classic Italian herbs, marinara sauce, melted mozzarella and parmesan cheeses, and pepperoni slices. Baked until bubbly and golden, it's perfect for dipping crusty bread, chips, or veggies and makes an easy, crowd-pleasing appetizer or snack.

Ingredients

Scale

Base

8 oz. cream cheese, softened
¾ cup sour cream (can substitute mayo)
½ teaspoon dried garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
1/8 teaspoon red pepper flakes, plus more for topping

Toppings

1 cup marinara sauce
¼ cup Parmesan cheese, finely grated
1 ¼ cups mozzarella cheese, shredded
15 slices pepperoni

For Serving

Crusty bread

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Instructions

Preheat Oven: Preheat your oven to 350° Fahrenheit to prepare for baking the dip.
Mix Base Ingredients: In a bowl, combine the softened cream cheese, sour cream, garlic powder, oregano, basil, and red pepper flakes. For best results, ensure the sour cream is not cold before mixing so the dip remains smooth after baking.
Assemble Dip: Spread the cream cheese mixture evenly on the bottom of a 9-inch pie pan, baking dish, or cast iron skillet.
Add Marinara and Cheese: Spread 1 cup of marinara sauce over the cream cheese layer, then sprinkle the grated Parmesan and shredded mozzarella evenly on top.
Add Pepperoni: Arrange 15 slices of pepperoni or your choice of pizza toppings on the cheese layer.
Bake: Bake the dip uncovered for 30 minutes, or until the top is browned and bubbly.
Garnish and Serve: Optionally, sprinkle with extra red pepper flakes, fresh ground pepper, and roughly chopped parsley. Serve warm with crusty bread, pita chips, tortilla chips, bagel chips, or fresh vegetables for dipping.

Notes

Make-Ahead: Assemble the dip as directed, cover, and refrigerate for up to 3 days before baking. Let it sit out at room temperature for 25 minutes before baking.
Cheese Tip: Grate Parmesan and shred mozzarella from blocks for better flavor and texture.
Marinara Choice: Use quality marinara like Rao’s or homemade for superior taste.
Topping Variations: Try sausage, mushrooms, olives, bell peppers, onions, sliced tomatoes, beef, ham, pineapple, or feta for different flavors.
Sour Cream Substitutes: You can replace sour cream with mayo, plain Greek yogurt, or cottage cheese.
Serving Suggestion: My No Knead Bread is ideal for dipping—it has a crusty outside and airy inside.
Recipe Inspiration: Try my Homemade Pizza, Buffalo Chicken Pizza, Hawaiian Pizza, and French Bread Pizza recipes next.

Nutrition

Serving Size: 1/6 dip
Calories: 280 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 45 mg