Cheesy Pepperoni Dip with Pizza Crust Dippers
Cheesy Pepperoni Dip with Pizza Crust Dippers
Cheesy Pepperoni Dip with Pizza Crust Dippers
Cheesy Pepperoni Dip with Pizza Crust Dippers
Cheesy Pepperoni Dip with Pizza Crust Dippers

Cheesy Pepperoni Dip with Pizza Crust Dippers

David Venable

Pepperoni dip is a popular appetizer that provides the taste of pepperoni pizza in an easy-to-make dip.

Dip

  • 12 oz cream cheese, at room temperature
  • 1/2 cup sour cream
  • 2 tsp oregano
  • 1 tsp basil
  • 1/4 tsp red pepper flakes
  • 1 garlic clove, minced
  • 3/4 cup pizza or spaghetti sauce
  • 1-1/3 cup pepperoni, chopped
  • 1/2 cup green pepper, chopped
  • 1/4 cup scallions, sliced
  • 3/4 cup cheddar, shredded
  • 3/4 cup + 1/4 cup mozzarella cheese, shredded

Pizza Crust Dippers

  • 2 (13.8-oz) cans refrigerated pizza dough
  • 1/2 cup olive oil
  • 2/3 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder

Directions

Preheat the oven to 425°F.
To prepare the dippers, combine the Parmesan, Italian seasoning, and garlic powder in a bowl. Set aside. Roll out one pizza dough on a lightly floured work surface and cut into 18 squares. Then cut each square in half diagonally to form two triangles. Arrange the triangles on a baking sheet and brush each one with olive oil. Sprinkle the Parmesan mixture over the triangles. Repeat with the remaining pizza dough. There will be a total of 72 triangles. Bake for 10-12 minutes, until golden brown. Remove to a wire rack to cool.
To prepare the dip, whisk together the cream cheese, sour cream, oregano, basil, red pepper flakes, garlic, pizza sauce, pepperoni, bell pepper, scallions, cheddar, and 3/4 cup mozzarella in a bowl. Evenly spread out the mixture in a shallow 2-qt ovenproof dish.
Bake for 15 minutes, until bubbly. Remove from the oven and sprinkle with the remaining 1/4 cup mozzarella. Bake for 5 minutes more. Serve hot with the dippers.

Cook's Notes

Be sure to soften the cream cheese to make it easier to mix with the rest of the ingredients.

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