READY IN 30 mins

Pepperoni Dip I

Read Reviews (57)

"This pizza-like dip could be served with pita chips, bagel rounds or tortilla chips." — Barbara

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, combine cream cheese, sour cream, garlic powder and oregano. Spread this mixture into a 9-inch glass pie pan. Spread pizza sauce evenly over the cream cheese mixture. Arrange the pepperoni pieces, green bell pepper and onion over the sauce.
Bake for 10 minutes.
When the dish is removed from the oven, sprinkle the mozzarella cheese over the dish.
Return the pie pan to the oven and bake until the mozzarella cheese has melted.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 30, 2008

I have been making this recipe for years and everyone loves it. I prefer to mix the cream cheese, sour cream and seasonings and let it sit overnight. Otherwise you will taste more cream cheese/sour cream than seasoned cream cheese/sour cream. I also increase the oregano to 1/2 tsp. versus 1/4 tsp. and add 1/8 tsp. of red pepper--it does not overwhelm the dip. I have also used provolone cheese in lieu of the mozzarella cheese. Add or delete peppers, onions, sausage, olives, tomatoes, etc. This is a very versatile recipe.

—Lori

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Most Helpful Critical Review

Nov 04, 2007

Hate to be the first bad review but my family did not like this at all. I was expecting something really great because I love everything that goes into it. I'm not really sure what was wrong with it and my husband couldn't point anything out either. I think the cream cheese/sour cream mixture just didn't pair well with the other flavors and it had a strange texture. Maybe using more mozzarella and mixing it in with the cream cheese would help a little.

—MANDI-O

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69 Ratings

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Jul 15, 2012

I made this with reduced fat cream cheese, reduced fat sour cream and turkey pepperoni. Instead of baking this, I put all the ingredients into my Lil' Dipper crockpot early this morning and let it go until lunch. The kids thought this was great--I served it with hunks of homemade garlic bread, carrot "chips" and sliced fresh zucchini. This was nice for a quick "lunch" on the weekend. I'd use more spices next time.

—Sarah Jo

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Jul 23, 2003

This was designated as a new family favorite! I was skeptical about the ingrediants but they worked so well together! I didn't bother "layering" but rather, just mixed it all together, topping it with the mozzerella cheese. Fantastic dip!! We served with french bread and butter crackers. I cannot wait to make it for the upcoming holidays. This was soooo good!

—DREGINEK

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Jun 21, 2003

Great Dip! I used regular pepperoni because of availability and diced mushrooms instead of green peppers. This was great to make ahead and refrigerate, just add a few minutes to the cooking time. It was the first dish empty at the party I took it to. Will make it again and again!

—Amanda

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Jun 21, 2003

This recipe was delicious and so easy! I omitted the onion and green pepper though. I served this with Triscuit Thin Crisps (triangle shaped Triscuits). They went great with the dip and don't break when you dip them. My guests gobbled it up in no time! It really does taste like pizza! I'll add this to my recipe box for sure!

—Julie

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Jun 21, 2003

This dip was great. We made it for a New Year's Eve get together -- we doubled the amount of pepperoni and left out the onions and green peppers but it was fabulous. I had to tear it away from my roommate :)

—Hasina

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Jun 21, 2003

I made this dip for a party because my husband loves pepperoni. I left off the onions and cut up french bread to put the dip on. Everyone raved about the dip. The dish was almost spotless within an hour. Loved it.

—KENA814

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Nutrition

Calories
254 kcal
13%

Carbohydrates
4.4 g
1%

Cholesterol
63 mg
21%

Fat
22.2 g
34%

Fiber
0.7 g
3%

Protein
9.5 g
19%

Sodium
498 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pepperoni Dip I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 254
Calories from Fat: 199

% Daily Value *
Total Fat 22.2g 34 %
Saturated Fat 12g 60 %
Cholesterol 63mg 21 %
Sodium 498mg 20 %
** Potassium 121mg 3 %
Total Carbohydrates 4.4g 1 %
Dietary Fiber 0.7g 3 %
Protein 9.5g 19 %
Sugars 1.6g
Vitamin A 15 %
Vitamin C 11 %
Calcium 14 %
Iron 10 %
** Thiamin 6 %
** Niacin 22 %
** Vitamin B6 6 %
** Magnesium 4 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.