This pepperoni dip has serious snack appeal. Serve it cold, pimento cheese-style, or warm it up for an extra gooey spread. This party favorite is always the first to disappear.
If you love the flavors of Ciabatta bread pizza and pimento cheese sausage balls, you will love the bold flavors of this dip.
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I have a weakness for salty things, especially chips and dip. If there's a party, you'll find me at the snack table!
Every party needs dip... and pizza! This pepperoni dip is a mash-up of these two favorites... and your guests will surely thank you!
Why You'll Love This Recipe
- Packed with pizza flavors, including crisp pepperoni, tangy sun-dried tomatoes, and three kinds of cheese.
- Creamy and decadent, with a base of mayo and cream cheese.
- Make-ahead friendly! It keeps well for up to one week.
- Hot or cold? You choose your snack vibe!
Ingredient Notes
- Mozzarella brings classic pizza flavor, and white cheddar adds sharpness. Monterey Jack can also be used.
- Mayonnaise adds richness to this dip. I prefer full-fat for optimal flavor.
- Cream cheese: Whipped cream cheese is the secret here. It's soft and light, which prevents this rich dip from being too "heavy". It also blends easily with the mayo.
- Pepperoni: I use regular pepperoni, but turkey pepperoni can also be used.
- Sun-dried tomatoes: The oil-packed variety has the most flavor. I love Mezzetta sun-dried tomatoes and Dellalo Sun-Dried Tomato Bruschetta. Drain the oil before using.
See the recipe card for complete instructions and ingredient amounts.
Variations
- Use salami in place of pepperoni. Thin-sliced salami crisps up nicely in the oven and will provide an equal punch of flavor.
- Make it vegetarian with vegan pepperoni or add spices such as smoked paprika, chipotle, or chili powder.
- Try a different blend of cheeses. Provolone and Pepper Jack are great options.
- Make it low-carb by omitting the sun-dried tomatoes and serving it with cucumber slices.
How to Make Cold Pepperoni Dip
Step 1: Arrange the pepperoni on a sheet pan and bake until brown and crisp. This adds great texture, intensifies the flavor, and allows some of the fat to cook out. Transfer the pepperoni to a paper towel-lined plate.
Step 2: While the pepperoni bakes, add the cream cheese, mayonnaise, oregano, and garlic powder to a mixing bowl. Stir to combine.
Step 3: Fold in the shredded cheese, sun-dried tomatoes, scallions, and chives.
Step 4: Crumble the pepperoni into small pieces and fold it into the cheese mixture. Transfer the mixture to a pretty bowl and serve with bagel chips or crostini.
Pro Tip
To serve warm, heat the mixture in an oven-safe casserole dish at 350°F for 15-20 minutes, or until warm. To reheat, gently microwave or heat in a 350°F oven until warm.
Serving Ideas
This pizza dip aspires to be more than just a game-day appetizer. If you find yourself digging in with a spoon every time you open the fridge door, your secret is safe with me!
- Spread it on a bagel or slather it on a grilled cheese sandwich. Try layering this dip with sliced tomato on grilled sourdough for a next-level lunch.
- Use it in place of goat cheese in these goat cheese peppers.
- Add small spoonfuls to a chopped salad.
- For a party spread, pair this with baked pizza chicken, Ciabatta garlic bread, and a house salad with balsamic dressing.
Recipe FAQs
Yes! The flavors will continue to meld. Make it a day or two ahead and keep it refrigerated until you're ready to serve.
Serve it with crackers, bagel chips, fresh veggies, or add it to a cheese board.
This dip will keep well in the refrigerator for 5-7 days. Store it in an airtight container.
No, I don't recommend freezing it. Once thawed, the texture of the cream cheese base will likely become grainy. It's best to eat it when fresh, within one week.
If you're craving something creamy, cheesy, and indulgent, this dip is calling your name. If you're hosting game day or just snacking your way through the weekend, it's the kind of recipe you'll make again and again.
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📖 Recipe Card
Pepperoni Dip
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Ingredients
- 6 ounces pepperoni slices
- 8 ounces whipped cream cheese
- ¾ cup mayonnaise
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- 2 cups white cheddar cheese
- ¼ cup chopped sun-dried tomatoes (packed in oil and drained)
- 2 tablespoons chopped scallions
- 2 tablespoons chopped chives
Instructions
- Preheat the oven to 375℉. Arrange the pepperoni on a sheet pan and bake for 10-15 minutes until browned and crisp. Transfer it to a paper towel-lined plate and set aside.6 ounces pepperoni slices
- Meanwhile, in a mixing bowl, combine the cream cheese, mayonnaise, oregano, and garlic powder, stirring until well combined.8 ounces whipped cream cheese, ¾ cup mayonnaise, ½ teaspoon dried oregano, ½ teaspoon garlic powder
- Stir in the cheese, sun-dried tomatoes, scallions, and chives. Crumble the pepperoni and fold it into the mixture. Serve cold with bagel chips, crackers, or veggies.2 cups shredded mozzarella cheese, 2 cups white cheddar cheese, ¼ cup chopped sun-dried tomatoes, 2 tablespoons chopped scallions, 2 tablespoons chopped chives
- To serve warm, transfer the mixture to an oven-safe casserole dish. Bake at 350℉ for 15-20 minutes, or until warm.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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