Description
This Slow Cooker Pizza Dip is a creamy, cheesy appetizer perfect for game day or parties. Layered with a blend of cream cheese, mozzarella, parmesan, pepperoni, and pizza sauce, then slow cooked to bubbly perfection, it’s served warm with bread or veggies for dipping.
Ingredients
Scale
Cheese Mixture
- 8 ounces cream cheese, softened
- 1½ cups freshly shredded mozzarella cheese (for filling)
- ⅓ cup grated parmesan cheese
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
Toppings & Sauce
- 5 ounces pepperoni minis, divided
- 14 ounces jarred pizza sauce
- 2 cups freshly shredded mozzarella cheese (for topping)
- 1 tablespoon fresh chopped basil, optional garnish
For Serving
- French bread, bread sticks, naan bread, or fresh veggies for dipping
Instructions
- Beat Cream Cheese: In a medium mixing bowl (2-3 quarts), use a handheld mixer on medium-high speed to beat the 8 ounces of softened cream cheese for 1 to 1½ minutes until smooth and creamy.
- Mix Cheese Blend: Add 1½ cups of shredded mozzarella cheese, grated parmesan cheese, Italian seasoning, and garlic powder to the cream cheese. Mix gently just until combined, creating a smooth cheese mixture.
- Prepare Slow Cooker: Spray a 4-5 quart or 6-7 quart slow cooker with nonstick cooking spray to prevent sticking during cooking.
- Layer Cheese Mixture: Evenly spread the cream cheese and cheese mixture across the bottom of the slow cooker.
- Add Pepperoni Layer: Sprinkle half (approx. 2.5 ounces) of the pepperoni minis evenly over the cheese mixture.
- Spread Pizza Sauce: Pour and evenly spread the entire jar (14 ounces) of pizza sauce over the pepperoni layer.
- Top with Cheese: Sprinkle the remaining 2 cups of shredded mozzarella cheese on top of the pizza sauce layer.
- Finish with Pepperoni: Add the remaining half of the pepperoni minis evenly on top of the cheese layer.
- Slow Cook: Cover the slow cooker with its lid. Cook on low heat for 3 hours or on high heat for 2 hours until hot and bubbly.
- Garnish and Serve: Just before serving, sprinkle fresh chopped basil over the top. Serve warm with French bread, bread sticks, naan, or fresh vegetables for dipping.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing: This dip does not freeze well as dairy separates upon freezing and reheating.
- Reheating: Reheat gently in the microwave, oven, or slow cooker until warmed through.
- Variations: Substitute pizza sauce with alfredo, barbecue, or pesto sauce for a different flavor twist.
- Meat Options: Use crumbled sausage, ground beef, ham, chicken, bacon bits, or homemade meatballs instead of pepperoni.
- Vegetarian/Vegan: Omit meats and add your favorite vegetables like asparagus, broccoli, mushrooms, peppers, onions, eggplant, or spinach; for vegan, swap dairy cheeses with plant-based alternatives.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1/2 cup)
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
