Okay, so picture this: it’s game night at my place, and everyone’s yelling over the TV except for that one friend who always lurks by the snack table. That’s pretty much when I first cobbled together this Cheesy Pesto Pepperoni Pizza Dip, which, honestly, was more out of sheer laziness than culinary genius. But you know what? It absolutely vanished—like disappeared without a trace. Not even a lonely corner of cheese left (and if you’ve never been the one sheepishly scraping that last bit from the pan, are you really a real home cook?).
Why You’ll Love This (Or at Least Why I Do!)
I make this whenever the urge for pizza shows up but I can’t be bothered to mess with dough, or if last-minute guests pop by and I need something easy but impressive. My family goes slightly bonkers for it because—well, who would turn down molten cheese, pesto, and pepperoni? (My kid once threatened to stage a mutiny if I forgot to add extra cheese. No joke.) It also helps that no one can really tell if you toss in a bit more pepperoni than the recipe says. The trickiest part? Honestly, not burning your tongue by diving in too soon. And, I’ll admit, the first time I made this the pesto sank to the bottom, but nowadays, things are a little less wild.
Let’s Talk Ingredients—And Some Honest Shortcuts
- Cream cheese: 8 oz (room temp is best, but if you forget, just zap it in the microwave for 20 seconds—it’s fine)
- Sour cream: 1/2 cup (Greek yogurt works if that’s what you’ve got. I swap in whatever’s lurking in the fridge and so far no one’s noticed)
- Mozzarella cheese: 1.5 cups shredded (pre-shredded is fine; my grandmother would argue but I’m not hand-grating when I’m hungry)
- Parmesan cheese: 1/2 cup grated (the shaker kind works in a pinch, no judgment—well maybe a little, but it’s between us)
- Pesto: 1/3 cup (store-bought, homemade, or—as I discovered in a pinch—a handful of fresh basil blitzed with some olive oil)
- Pepperoni slices: About 20-25, or more if you’re feeling spicy (I’ve even used salami once when the pepperoni vanished, and it was weirdly great)
- Italian seasoning: 1 tsp (oregano works too, or sometimes I get all feisty and toss in crushed red pepper flakes)
- Optional extras: sliced olives, chopped red onions, bell pepper bits, whatever needs using up
So, How Do You Actually Make It?
- First, preheat your oven to 375°F (190°C). Or, um, as close as your oven gets. Mine runs a bit hot so I usually knock it down a notch.
- In a mixing bowl, smoosh together the cream cheese and sour cream. I usually use a fork. If it’s still a bit lumpy (because you didn’t let it soften), it’s fine—once it bakes, everything sorts itself out.
- Add about half your mozzarella and half your parmesan to the mix. Sprinkle in that Italian seasoning. Give it a quick taste; this is where I usually sneak a spoonful and then try (and fail) to hide the evidence.
- Scoop the lot into a baking dish—an 8-inch pie pan works, or even just a medium ovenproof bowl.
- Dollop the pesto all over the top. Swirl it around a bit with a knife or the tip of a spoon if you’re feeling artistic. It’ll look messy, don’t stress—mine always does.
- Scatter the rest of the mozzarella and parmesan across the top. Go wild. Cheese is life.
- Decorate with your pepperoni slices (the more the merrier, I say), and if you’re using, throw on anything else—olives, onions, heck, pineapple if you’re a rebel like my cousin.
- Slide it in the oven and bake for about 20 minutes, or until bubbly and golden on top. Sometimes I let it go an extra 2-3 minutes for more golden edges (just keep an eye on it; burnt cheese waits for no one).
- Let cool for 5-10 minutes so you don’t scorch the roof of your mouth. (I forget, like, every time.)
Bits and Bobs I’ve Learned Along the Way
- If you use low-fat cream cheese, it’ll still taste fab, but it won’t be quite as thick.
- Sometimes my pesto turns the cheese a slightly weird color after baking? Doesn’t matter, everyone still polishes it off.
- Forgot to let your cheese soften? I just mix it even if it’s a bit lumpy; by the time it comes out of the oven, nobody knows.
Variations I’ve Tried (Some Winners, Some Facepalms)
- Tried adding roasted garlic once—oh my, total gamechanger. Do it if you love garlicky stuff.
- Swapped pepperoni for chopped mushrooms for a veggie version—pretty tasty, though my meat-loving friends almost rebelled.
- One time, I mashed up ricotta in the base… and honestly, it ended up a bit soupy. Wouldn’t do that again.
What If You Don’t Have a Fancy Baking Dish?
Any ovenproof dish will do—heck, I’ve made this in a cast iron skillet and in a random Pyrex bowl before. If you only have a loaf pan, go for it. And, in a pinch, I once used a cake tin lined with foil (don’t judge—it totally worked).
Some Storage (Almost Irrelevant!) Info
Technically, you can store leftovers in an airtight container in the fridge for two, maybe three days. But honestly, in my house it never lasts more than a day—if there’s any left at all, which is rare. It reheats well in the microwave but gets a little firmer (sometimes better, if you ask me—like spreadable pizza!).
How I Like to Serve It (Or, Dip Delivery Devices)
Baguette slices, pita chips, sturdy tortilla chips—whatever’s handy. My mum loves dipping those skinny breadsticks; my daughter’s been known to use carrot sticks (not a bad trick to make it sound healthy). Sometimes—okay, this is a bit out there—I slather the dip onto a tortilla and griddle it into a weird, awesome quesadilla. That’s probably not authentic at all, but it’s tasty.
Pro Tips I Learned The Hard Way
- Don’t try to rush the cooling step; once I dug in straight away and couldn’t taste anything for a day.
- If you use too much pesto, it sometimes gets a little oily, so don’t get carried away (unless you like a slippery dip, in which case, I salute you).
- Layering matters more than I thought! Actually, I find it works better if you swirl the pesto rather than just plopping it in the middle. Makes everything mingle.
Questions I Get Asked (You’re Not Alone!)
- Q: Can I make this ahead?
Yep! Mix everything, assemble your layers, and stash it in the fridge up to a day ahead. Just bake it straight from cold—it might need an extra minute or two. - Q: Do you have to use pepperoni?
Nah. I’ve tried everything from prosciutto to leftover chicken. If it sounds good, go for it. That said, turkey pepperoni is pretty nice, too. - Q: What if I don’t have pesto?
Ha! Been there. Blitz up some fresh basil, olive oil, and a hint o’ garlic, or just sprinkle in Italian herbs and pretend. No one’s mad at you. - Q: Mine came out kinda runny?
Could be a bit too much sour cream, or not enough cheese. Or maybe you dove in before it set (guilty as charged, by the way)! - Q: Can I freeze it?
Mmm, I’d say no (it goes funny in texture when thawed), but if you’re determined, try freezing in small portions and reheat in the oven. Or just invite people over and eat it all.
If you actually read all that, you’re a legend—now, go forth and melt some cheese! (Also, who decided pizza shouldn’t be dip anyway? Some rules are just meant to be broken, yeah?)
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/2 cup prepared basil pesto
- 1/2 cup marinara sauce
- 20-25 slices mini pepperoni
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh basil (optional, for garnish)
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a small baking dish or pie pan.
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2Spread the softened cream cheese evenly in the bottom of the prepared baking dish.
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3Layer pesto evenly over the cream cheese, followed by marinara sauce.
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4Top with shredded mozzarella and parmesan cheese. Sprinkle with Italian seasoning.
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5Arrange mini pepperoni slices on top of the cheese layer.
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6Bake for 18-20 minutes, or until bubbly and the cheese is golden. Garnish with fresh basil if desired and serve warm with toasted bread or crackers.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
250 caloriescal
Protein:
10gg
Fat:
20gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
6gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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