Cheesy Pepperoni Dip

Cheesy, meaty Pepperoni Dip is an entertainer’s dream! This easy appetizer comes together quickly and feeds a crowd, whether you’re feeding your family, hosting an at-home gameday gathering or even game night! No matter the occasion, this layered cream cheese dip is great for sharing.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 371kcal

Ingredients

8 oz. cream cheese softened
⅓ cup sour cream
1 tablespoon Italian seasoning
1 tablespoon dried oregano
⅓ cup pizza or marinara sauce
6 oz. shredded mozzarella cheese
6 oz. shredded cheddar cheese
4 oz. sliced pepperoni

Instructions

Soften the cream cheese for 30 minutes on the countertop for easy combining.
While the cream cheese softens, prep your ingredients. Shred the cheese, slice the pepperoni into smaller bite-sized pieces so it’s easier to eat.
Preheat oven to 350°F. Get out your 9” pie plate (or your glass Pyrex dish) and spray with nonstick cooking spray. Set aside.
Using a hand mixer, whip the cream cheese, sour cream, oregano and Italian seasoning together.
Spread the cream cheese on the bottom of your pie plate using a rubber spatula.
Ladle on the pizza sauce evenly over the cream cheese, and spread.
Sprinkle about half of the pepperoni over the top of the cream cheese and sauce.
Combine the mozzarella and cheddar cheeses and sprinkle them over the pepperoni to create the next layer.
Place the remaining pepperoni pieces on the top of the cheese. You could leave some whole pepperonis on top of the dip for visual effect, but I left them off mine since our pepperoni was really large.
Bake for 20-25 minutes until cheese is bubbly, and the pepperoni is cooked.
Serve immediately with bread, chips, veggie slices or breadsticks, and enjoy.

Notes

This recipe originally appeared on West via Midwest and is published here as a part of a Freaky Friday food blogger collaboration.

Easy entertaining tip: You can make this dip ahead of time. Obviously, you'll want to stop before you bake it. When the dip has been layered, transfer the pie plate to the refrigerator and cover with plastic wrap. Remove it from the fridge 30 minutes before you want to bake it, then follow the instructions in the recipe card.

Nutrition