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READY IN 35 mins

Pizza Dip

Read Reviews (75)

"Great dip for parties or for snacks for the family. Easy to prepare. Serve with pita bread chips, crackers, or even a thin sliced baguette." — PJ's kitchen

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Original recipe makes 8 servings Change Servings

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can pizza sauce
1/4 pound pepperoni sausage, diced

1 onion, chopped
1 (6 ounce) can black olives, chopped
2 cups shredded mozzarella cheese

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Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese.
Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes.

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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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I don't like tweeking recipes but I did on this one and it turn out really good. I added italian seasoning, garlic powder, and about 3 ozs of sour cream to the cream cheese and mixed it and followed the recipe to the "T" for the rest of it. Excellent!!! Will make again but I will double.

—ESOTO

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Most Helpful Critical Review

Nov 18, 2004

This is a good recipe. I usually use ricotta chesse in this recipe but I decided to use cream cheese instead. The cream cheese seemed to make the recipe too rich. I think I'll go back to the ricotta cheese.

—NIK72674

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90 Ratings

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Jun 10, 2005

I like to blend dried basil and oregano in with the cream cheese to give this dip extra flavor.

—GINAH1

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Mar 13, 2008

This was VERY good (but not to nice to look at)! I halved the recipe, eliminated the olives, used onion powder in place of minced onion. Since I was making this as an after school snack I decided to heat in the microwave on high for 4 minutes. It was so gooey and stringy! The only thing I noticed was it got cold fast and got very thick. I reheated a few times, but it didn't matter as it disappeared fast!! I served it with focaccia wedges.

—GodivaGirl

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Jul 05, 2010

After reading other reviews, I was torn between whether to mix the cream cheese and pizza sauce in a blender or layer. At first I decided to follow the recipe exactly, but I was afraid that people would bite into nothing but pizza sauce. I removed the combo and placed in a blender and got a pretty tasty sauce. I added the ingredients on top. The biggest recommendation that I have is to not completely cover with mozzarella cheese...just lighly sprinkle instead. This is because once the cheese cooled, it formed a hard layer on top that was hard to dip. As much as i love cheese it's best to keep it spread out where it doesn't clump together. I baked garlic bread and sliced into cubes for dipping, which was really tasty.

—slfortson

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Dec 03, 2003

This dip was VERY good and it was so simple to make. I made it for a party and a week later was asked to bring it to another party. It's really yummy. I served it with tortilla chips

—Debbie S.

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Dec 03, 2003

This is a family favorite of ours. It can be gobbled down in about 2 mintues. My niece and nephew always ask for this as an appetizer. We love using fritos scoops for the dip.

—SNURD

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Jan 12, 2011

I used reduced fat cream cheese, homemade marinara sauce I'd defrosted from my freezer (The Best Marinara Sauce, which is also from this site), I doubled the pepperoni and I used Tillamook's italian cheese blend. This was a quick dip I could mix up and throw in my mini-crockpot before our morning errands and have it be done right as my boys were getting hungry. They loved having dip-able pizza and I liked it because it used on hand pantry ingredients. I served it with day old baguettes I bought at Fred Meyer from the discount rack for super cheap.

—Sarah Jo

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Nutrition

Calories
305 kcal
15%

Carbohydrates
8.6 g
3%

Cholesterol
68 mg
23%

Fat
24.5 g
38%

Fiber
1.7 g
7%

Protein
12.6 g
25%

Sodium
944 mg
38%

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

Nutritional Information

Pizza Dip

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 305
Calories from Fat: 221

% Daily Value *
Total Fat 24.5g 38 %
Saturated Fat 12.2g 61 %
Cholesterol 68mg 23 %
Sodium 944mg 38 %
** Potassium 116mg 3 %
Total Carbohydrates 8.6g 3 %
Dietary Fiber 1.7g 7 %
Protein 12.6g 25 %
Sugars 2.5g
Vitamin A 18 %
Vitamin C 10 %
Calcium 26 %
Iron 17 %
** Thiamin 6 %
** Niacin 31 %
** 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.