Description

This Pepperoni Dip is a warm, cheesy, and flavorful appetizer perfect for parties and gatherings. It combines a creamy blend of cream cheese and sour cream with Italian seasonings, layered with marinara sauce, mozzarella, parmesan, and topped with savory pepperoni slices. Baked until bubbly and golden, this dip pairs wonderfully with baguette slices, pretzels, or veggies for a crowd-pleasing snack.

Ingredients

Scale

Dairy and Cheese

8 ounces cream cheese, softened
¾ cup sour cream
¼ cup parmesan cheese, finely grated, divided
1 ½ cups mozzarella cheese, grated

Seasonings and Sauces

1 teaspoon Italian seasoning
¾ teaspoon garlic powder
¾ teaspoon onion powder
¼ teaspoon black pepper
¾ cup marinara sauce

Meat

14 slices pepperoni (between 14-18 slices)

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Instructions

Prepare the oven and pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9-inch pie pan with cooking spray to prevent sticking. Alternatively, you can use a cast iron skillet or ceramic baking dish between 8-9 inches.
Mix cream cheese and seasonings: In a medium bowl, combine the softened cream cheese and sour cream until smooth. Add 2 tablespoons of parmesan cheese, Italian seasoning, garlic powder, onion powder, and black pepper. Stir until the mixture is well blended.
Layer the base: Spread the cream cheese mixture evenly over the bottom of the prepared pie pan.
Add marinara and cheese: Spoon the marinara sauce evenly on top of the cream cheese layer. Then sprinkle 2 tablespoons of parmesan cheese and all the mozzarella cheese over the marinara sauce.
Top with pepperoni: Arrange the pepperoni slices evenly over the cheese layer to ensure every bite has pepperoni goodness.
Bake the dip: Place the pan in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, especially around the edges.
Garnish and serve: After baking, optionally sprinkle with fresh basil or parsley for added aroma and color. Serve warm with baguette slices, flat pretzels, vegetables, or pita chips for dipping.

Notes

This dip can be baked in a 9-inch pie pan, cast iron skillet, or ceramic baking dish between 8 and 9 inches in size.
Other pan shapes like square, oval, or rectangular pans will also work for this recipe.
Serve immediately to enjoy the dip warm and gooey.
For a spicier kick, add a pinch of red pepper flakes to the cream cheese mixture.

Nutrition

Serving Size: 1/8 of recipe
Calories: 280
Sugar: 3g
Sodium: 640mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0.3g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 10g
Cholesterol: 50mg