This recipe yields approximately 3 cups of dip or 8-10 servings
- Use full fat versions of all of the cheeses to make sure the cheeses melt and mix together best.
- Don't forget to split the mozzarella cheese. Half of it gets mixed with the other cheeses for the bottom filling and the other half get sprinkled on top with the pepperoni.
- Bring the cream cheese to room temperature, or make sure it is at least softened, so it easily mixes with the other cheeses. A hand mixer can also be used to easily blend everything together.
- When choosing bread or crackers for this dip, try to use larger or sturdier pieces that won't break apart easily when dipped.
Substitutions and Variations
- Vegetarian - Omit the pepperoni for a cheesy vegetarian pizza dip.
- White Pizza - Replace the marinara with alfredo sauce for a white pizza dip.
- Toppings - Switch out the pepperoni for other pizza toppings, such as sausage and olives, ham and pineapple or veggies.
- Cheese - Need even more cheese? Try adding smoked provolone, parmesan cheese, or cheddar cheese to the cheese filling or on top.
- Sauce - Either homemade sauce, store bought marinara or pizza sauce can be used.
Make Ahead Instructions
The dip can be assembled up to 24 hours ahead of time. After assembling it, wrap it in plastic wrap and store in the refrigerator until 30 minutes before baking time. Remove it from the refrigerator and allow to sit out a room temperature while the oven preheats and then bake as directed. Cooking temperatures may be longer, so just look for the cheese to be melted and bubbly around the edges.
Leftovers can be stored in the refrigerator in an airtight container for 3-5 days. The dip can be reheated in the oven or microwave until warm and melty.