Pizza Dip
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This easy, hot and cheesy Pizza Dip recipe is layered with cream cheese, three different types of cheese, Italian sausage, mini pepperoni, pizza sauce, and sprinkled with Italian seasoning. It is sure to be a huge hit at your next party!
For even more pizza inspired creations, check out these recipes too; Meat Lover’s Pizza Rolls, Pepperoni Pizza Muffins, Pizza Chicken, and Pizza Margherita Grilled Cheese.
Not only is this pizza dip recipe perfect for game days and holiday parties, it can also be made ahead of time to ease the stress of party prep!
Ingredients you will need
- We start with a base of softened cream cheese. This can be regular, low-fat, or vegan.
- A combination of three cheeses make this dip extra cheesy and delicious. You will need grated mozzarella, provolone, and parmesan.
- For all of the meat lovers out there, we are using a combination of cooked Italian sausage (pork or chicken – mild or hot) and sliced pepperoni. I used mini pepperoni but full-size will also work, just cut them into fourths.
- Homemade pizza sauce or store-bought (I like Raos’s) give this dip it’s classic flavor. You can also use marinara if you prefer.
- A sprinkling of Italian seasoning adds a pop of flavor and crushed red chili flakes give this dip a spicy kick.
Be sure to check out the detailed printable recipe card below
How to make hot pizza dip
Preheat oven to 375°F. Spray an ovenproof baking dish or 8-inch cast iron pan with olive oil. A 9-inch Pyrex pie plate works too.
Evenly spread the cream cheese over the bottom of your pan.
Sprinkle half a cup of mozzarella, half a cup of parmesan, and a quarter cup of provolone over the cream cheese. Then add the cooked sausage.
Spread the pizza sauce on top.
Then top with the remaining cheeses.
Arrange the pepperoni slices on top of the cheese and sprinkle with Italian seasoning.
Place baking dish on a parchment lined baking sheet (to catch any spills) and place in the preheated oven. Bake for 20 to 25 minutes until cheese is melted and bubbling.
As you can image this dip is scorching hot when it first comes out of the oven. Allow to cool for a few minutes before serving.
What to serve with pizza dip
- Toasted baguette slices, or air fryer crostini (shown above)
- Breadsticks
- Bagel chips
- Pita chips
- Crackers
- A fork for my keto friends
Additional toppings
- Sautéed mushrooms – raw mushrooms release too much water, it is better to cook them first.
- Two tablespoons of diced green bell pepper
- Two tablespoons sliced black olives
- Diced onion
- Chopped anchovies
- Ground beef
Recipe tips
- Make sure your cream cheese is VERY soft or it will be difficult to spread
- I prefer crispy pepperoni so I always place it on top. You can also divide the pepperoni and place half before the sausage layer and the rest on top.
- Substitute half a teaspoon of oregano and basil for Italian seasoning if needed.
- This dip can be prepared, but not baked, up to 48 hours in advance. Bake in preheated oven when ready to serve.
- Leftover pizza dip can be stored in an airtight container, in the refrigerator for up to 3 days. Reheat in the microwave before serving.
Tools used to create this recipe
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More delicious party dips
- Southwest Black Bean Dip
- Simple Seafood Artichoke Dip
- Hot Spinach Artichoke Dip
- Cold Spinach Dip from scratch
- Greek Eggplant Dip
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Enjoy!!
Pizza Dip
Equipment
- Baking Dish or Skillet
Ingredients
- 8 ounce cream cheese softened – the kind in a box
- 1 cup grated mozzarella divided – 3.2 ounces
- 1 cup finely grated parmesan divided – 2.3 ounces
- 0.5 cup grated provolone divided – 1.8 ounces
- 1 cup cooked Italian sausage pork or chicken, hot or mild – 4.7 ounces
- 2 ounces mini pepperoni or full-size cut into quarters
- 1 cup pizza sauce
- 1 teaspoon Italian seasoning
- crushed red pepper flakes
Instructions
- Preheat oven to 375°F. Spray an ovenproof baking dish or 8-inch cast iron pan with olive oil. A 9-inch pie plate works too.
- Evenly spread the cream cheese over the bottom of your pan. Sprinkle half a cup of mozzarella, half a cup of parmesan, and a quarter cup of provolone over the cream cheese. Then add the cooked sausage.
- Spread the pizza sauce over the sausage. Top with the remaining cheeses. Arrange the pepperoni slices on top of the cheese and sprinkle with Italian seasoning.
- Place baking dish on a parchment lined baking sheet (to catch any spills) and place in the preheated oven. Bake for 20 to 25 minutes until cheese is melted and bubbling.
- As you can image this dip is scorching hot when it first comes out of the oven. Allow to cool for a few minutes before serving.
- Serve with crushed red pepper flakes, crusty, sliced bread, bagel chips, breadsticks, or eat with a fork (keto/gluten-free).
Notes
- Make sure your cream cheese is VERY soft or it will be difficult to spread
- I prefer crispy pepperoni so I always place it on top. You can also divide the pepperoni and place half before the sausage layer and the rest on top.
- Substitute half a teaspoon of oregano and bail for Italian seasoning if needed.
- This dip can be prepared, but not baked, up to 48 hours in advance. Bake in preheated oven when ready to serve.
- Leftover dip can be stored in an airtight container, in the refrigerator for up to 3 days. Reheat in the microwave before serving.
- Sautéed mushrooms – raw mushrooms release too much water, it is better to cook them first.
- Two tablespoons of diced green bell pepper
- Two tablespoons sliced black olives
- Diced onion
- Chopped anchovies
- Ground beef
