Warm Pizza Dip with Mozzarella and Pepperoni

Name: Warm Pizza Dip with Mozzarella and Pepperoni
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (225 g) full-fat cream cheese, softened at room temperature; ¼ cup (60 g) sour cream, at room temperature; ½ tsp (1½ g) garlic powder; 1 tsp (1 g) dried oregano, divided: ½ tsp for the base, ½ tsp for the top; ½ cup (50 g) Parmesan cheese, finely grated, divided: ¼ cup (25 g) for the base, ¼ cup (25 g) for the top; kosher salt, a small pinch, to taste (the cheeses and pepperoni are salty); ¾ cup (185 g) pizza sauce, thick, store-bought or homemade; 1½ cup (170 g) low-moisture mozzarella, coarsely grated (about 6 oz), divided: 1 cup (115 g) and ½ cup (55 g); 2 oz (55 g) sliced pepperoni, about 24 slices; chop half (about 12 slices) into ¼-inch pieces and leave the rest whole; ¼ tsp (½ g) red pepper flakes, for sprinkling (optional); 4 leaves (4 g) fresh basil leaves, thinly sliced, for garnish (optional)

From the MyKitchenBank Kitchen

A creamy cream cheese base topped with tangy pizza sauce, melty mozzarella, crisp-edged pepperoni and Parmesan. It bakes until bubbly and golden, and it's ready for scooping with breadsticks, pita chips or crusty bread.

Prep: 15 min
Cook: 22 min
Wait: 25 min
Total: 1 hr 2 min
Makes: 1 dip in a 9-inch pie dish (about 8 appetizer servings)

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Ingredients

8 servings

For the base
8 oz (225 g) full-fat cream cheese, softened at room temperature
¼ cup (60 g) sour cream, at room temperature
½ tsp (1.5 g) garlic powder
1 tsp (1 g) dried oregano, divided: ½ tsp for the base, ½ tsp for the top
½ cup (50 g) Parmesan cheese, finely grated, divided: ¼ cup (25 g) for the base, ¼ cup (25 g) for the top
kosher salt, a small pinch, to taste (the cheeses and pepperoni are salty)
For the topping
¾ cup (185 g) pizza sauce, thick, store-bought or homemade
1½ cup (170 g) low-moisture mozzarella, coarsely grated (about 6 oz), divided: 1 cup (115 g) and ½ cup (55 g)
2 oz (55 g) sliced pepperoni, about 24 slices; chop half (about 12 slices) into ¼-inch pieces and leave the rest whole
¼ tsp (0.5 g) red pepper flakes, for sprinkling (optional)
4 leaves (4 g) fresh basil leaves, thinly sliced, for garnish (optional)

Equipment (8)

9-inch (23 cm) pie dish or similar 1½-quart (1.4 L) baking dish
Medium mixing bowl
Rubber spatula
Box grater
Sharp knife and cutting board
Measuring cups and spoons
Oven mitts
Wire rack or trivet for serving

Steps

Before you start

Set the cream cheese out about 30 minutes ahead so it softens and spreads without lumps. This is the 25 minutes of passive time.
Grate the mozzarella yourself from a block if you can. It melts smoother than pre-shredded cheese, which has anti-caking coating.
Use low-moisture mozzarella, not fresh. Fresh mozzarella releases water and makes the dip soupy.
Move an oven rack to the center position and preheat the oven to 375°F (190°C).

1
Preheat and prepOven 375°F / 190°C
- Place a rack in the center of the oven and heat to 375°F (190°C).
- Grate the mozzarella and Parmesan if not already done.
- Chop half of the pepperoni slices (about 12) into ¼-inch pieces and keep the other half whole.
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Ready when: Oven reaches 375°F (190°C) and the cheeses are grated into separate piles.
Tip: Chill the block of mozzarella for 15 minutes before grating so it doesn't smear on the grater.
2
Soften the cream cheese
- Leave the cream cheese on the counter for about 25 to 30 minutes, until a finger pressed into the block leaves an easy dent.
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Ready when: The block yields easily to a finger press but still holds its shape.
Tip: In a hurry, cut the block into 8 pieces and let them sit for 10 minutes.
3
Mix the base
- In a medium bowl, stir together the softened cream cheese, sour cream, garlic powder, ½ tsp of the oregano, ¼ cup (25 g) of the Parmesan, and a small pinch of salt.
- Beat with a rubber spatula for about 1 minute.
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Ready when: The mixture is smooth, evenly speckled with herbs, and has no visible white lumps.
Tip: Taste before adding more salt. The pepperoni and cheeses add plenty.
4
Spread the base
- Spread the cream cheese mixture in an even layer across the bottom of a 9-inch (23 cm) pie dish, pushing it right to the edges with the back of a spoon or spatula.
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Ready when: The layer is level, about ½ inch (1.25 cm) thick, and touches the dish walls all around.
Tip: There is no need to grease the dish. The cream cheese contains enough fat.
5
Add sauce and cheese
- Spoon the pizza sauce over the cream cheese and spread gently to cover, leaving a ½-inch border of white if you like.
- Sprinkle with 1 cup (115 g) of the mozzarella, then scatter the chopped pepperoni over it.
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Ready when: The sauce fully covers the base and the cheese forms an even blanket.
Tip: Use a thick sauce. A thin, watery sauce can pool and make the dip runny.
6
Finish the top
- Sprinkle the remaining ½ cup (55 g) mozzarella, the remaining ¼ cup (25 g) Parmesan and the remaining ½ tsp oregano over the dip.
- Arrange the whole pepperoni slices in a single, slightly overlapping layer on top.
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Ready when: The surface is covered with cheese and the pepperoni slices are evenly spaced.
7
Bake the dipOven 375°F / 190°C
- Bake on the center rack at 375°F (190°C) for 18 to 22 minutes, until the edges bubble steadily and the mozzarella is melted with golden spots.
- The pepperoni edges should curl and look slightly crisp.
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Ready when: Edges are bubbling, the center is hot, and the cheese is melted with golden patches.
Tip: If the cheese is melted but not browned, broil on high for 1 to 2 minutes, watching closely, because it can burn fast.
8
Rest and garnish
- Remove the dish with oven mitts and set it on a wire rack or trivet.
- Let it rest for 5 minutes so the bubbling settles and the dip thickens enough to scoop.
- Sprinkle with red pepper flakes and sliced basil, if using.
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Ready when: Bubbling has stopped and the surface no longer looks liquid.
Tip: Blot any pooled orange grease from the pepperoni with a paper towel before serving.
9
Serve warm
- Serve right away with breadsticks, toasted baguette slices, pita chips, pretzel bites or vegetable sticks.
- Scoop down through all the layers to get cream cheese, sauce, and cheese in each bite.
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Tip: The dip is best in the first 30 minutes, while the cheese is still stretchy.

Good to know

Tips

Pat the pepperoni with a paper towel before using to remove surface oil and prevent a greasy dip.
Use a thick pizza sauce. If yours is thin, simmer it for a few minutes or stir in 1 tbsp tomato paste first.
Warm the dipping bread in the oven for the last 5 minutes of baking so everything is hot together.
Add extras like diced bell pepper, sliced olives or cooked mushrooms between the sauce and cheese, but pat wet vegetables dry first.

Make ahead

"Assemble the dip through step 6, cover tightly with plastic wrap and refrigerate for up to 24 hours. Take it out of the fridge 30 minutes before baking, and add 3 to 5 minutes to the baking time if it is still cool in the center.

Storage & reheating

"Room temperature: up to 2 hours, then refrigerate. Fridge: store covered in an airtight container for up to 4 days. Freezer: not recommended, because the cream cheese becomes grainy. Reheat: bake covered with foil at 350°F (175°C) for 12 to 15 minutes, or microwave in 30-second bursts, until hot throughout and bubbling at the edges."

Substitutions

full-fat cream cheese → Neufchâtel (reduced-fat cream cheese). Works fine, but the dip will be a bit softer and less rich. Avoid fat-free versions, which turn rubbery.
sour cream → plain full-fat Greek yogurt. Use the same amount for a tangier, slightly thicker base.
sliced pepperoni → cooked Italian sausage, cooked and crumbled (about ½ cup / 85 g). Make sure it is fully cooked and well drained, or use turkey pepperoni for a leaner option.
low-moisture mozzarella → provolone or a mozzarella-provolone blend. Provolone adds more flavor and melts just as well. Keep the total weight the same.