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BEST Pizza Dip

BEST Pizza Dip

A delicious blend of savory cheeses, zesty tomato sauce, and all your favorite pizza toppings, baked to bubbly perfection. Quick to whip up, surprisingly healthy, and delivers a burst of authentic pizza flavor without the hassle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes optional
For the Pizza Flavors:
  • 1 cup pizza sauce
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup pepperoni diced
  • 1/4 cup red onion diced
  • 1/4 cup green bell pepper diced
  • 1/4 cup black olives sliced

Equipment

  • Large Bowl
  • 9-inch baking dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix together softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and red pepper flakes until smooth and creamy.
  3. Spread the cream cheese mixture evenly into a 9-inch baking dish.
  4. Pour pizza sauce over the cream cheese base, spreading evenly.
  5. Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
  6. Top with diced pepperoni, red onion, green bell pepper, and black olives.
  7. Sprinkle the remaining 1/2 cup of mozzarella cheese over the toppings.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Let cool slightly before serving.

Notes

For BEST Pizza Dip flavor, use high-quality ingredients. Customize the toppings to your liking; consider adding cooked sausage, mushrooms, or pineapple for a Hawaiian twist. Make sure your cream cheese is thoroughly softened to prevent a lumpy dip. You can assemble the dip ahead of time and store it in the refrigerator. For a golden-brown top, broil the dip for the last minute or two of baking, but watch it carefully to prevent burning! This dip is fantastic served hot, but it's also great at room temperature.