Pepperoni Pizza Dip


8 ounces cream cheese, softened

1/2 cup 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


Use a mixer to beat together cream cheese, sour cream, oregano, 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.


This can be made ahead and refrigerated for up to 2 days before baking. 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!

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