Recipe by Jennifer
"This is a great dip for a football party. If you don't like the spicy stuff, omit them. I have also used just red pepper flakes and added more pepperoni. Serve with baguettes or crackers
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shredded mozzarella cheese
shredded Cheddar cheese
1 (4 ounce) can
diced green chile peppers, drained
diced red onion
jalapeno peppers, seeded and chopped, or more to taste
pepperoni sausage, or as needed
This was really good! Something different from the usual dips I serve. The friends I had over really enjoyed it. I used about 1 1/2 c of mayo and then about a 1/2 a cup whipped cream cheese. Yummy with Ritz crackers!
I made a half recipe of this and it turned out VERY greasy.. I had to dump it into a strainer because blotting it with paper towels wasn't helping very much. Also the consistency wasn't very good. I think i might make it again but with cream cheese next time instead of mayo.
Made a trial run of this today. I used half lowfat mayo and half FF sour cream. I used thick sliced pepperoni that I found at Grocery Outlet and chopped it and stirred it into the mix so it was evenly dispersed. Solid dip. Very tasty as is. I think I might stir in a little parmesan next time, maybe a little on top. I served this with bagel chips/wheat crackers. My older boy especially dug this. NOTE: I had to omit the jalapeno's because my kids can't handle that much heat.
I made this for a potluck tonight at my childrens' school, and it was a hit! It disappeared quickly, and I had multiple recipe requests. I made as the recipe says, but omitted the red onion and jalapenos (since there were a lot of children there), used lite mayo, and chopped a little pepperoni to put inside the dip. I baked at 375 degrees to shorten the bake time and blotted the grease from the top of the pepperoni. Wonderful recipe! Enjoyed by adults and children alike! Will make again and again, I am sure!
We enjoyed this. I made it as written and plan on making again, but will play with the recipe, because I think I can make it into a five star dip with a few changes. It is very greasy though and blotting it with several paper towels before serving is highly recommended.
Made this for recipe group. My issue with this recipe is not the grease. I make a similar mayo dip and knew mayo, cheese and pepperoni would produce a LOT of grease. I did cut down on it a little by microwaving the pepperoni slices 10 seconds between paper towels. My issue was the taste-- all mayo is just not to my liking. I think half cream cheese or sour cream would help with this dip. It was OK and most of it got eaten. I served with toasted slices of French Bread.
Run, don't walk to the nearest store and buy the ingredients for this recipe. A M A Z I N G. We served it on crostini but it would be good on ANYTHING. Try it. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.
Recipe Group Selection: 26, October 2013 ~ This was a delicious dip that was loaded with calories. I even tried to use low-fat ingredients. I made this on Halloween as I knew there would be many people here to help eat it up. We used bagel chips and tortilla chips for dipping. The one thing about the dip that I didn't like was how much grease rose to the top once baked. I think if I would have rinsed the pepperoni (WW trick) before adding it to the dish, it would have helped solve that problem. Nice flavor, easy to make, disappears quickly. Thanks for sharing, Jennifer.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pepperoni Dip
Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
Calories from Fat: 53
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