Cheesy baked pizza dip is the ultimate party starter—hot, bubbly, and layered with all the flavors I love in a classic pizza. With a creamy base, zesty sauce, melted cheese, and my favorite toppings, this dip is rich, gooey, and totally irresistible. It’s perfect for game day, family gatherings, or whenever I want a fun, shareable appetizer that disappears fast.
Why You’ll Love This Recipe
I love how this dip delivers everything I love about pizza—without needing to make dough. It’s simple to throw together and bakes up in just minutes. The layers are melty, flavorful, and totally customizable with my go-to pizza toppings. Plus, it pairs perfectly with breadsticks, chips, crackers, or fresh veggies for dipping.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cream cheese (softened)
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Sour cream or mayonnaise
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Garlic powder
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Italian seasoning
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Pizza sauce or marinara sauce
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Pepperoni slices
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Optional toppings: chopped bell peppers, black olives, cooked sausage, onions, mushrooms, crushed red pepper
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a small baking dish or pie plate.
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In a bowl, I mix the softened cream cheese with sour cream, garlic powder, and Italian seasoning until smooth.
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I spread the cream cheese mixture evenly in the bottom of the dish as the base layer.
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I spoon the pizza sauce over the cream cheese layer and spread it evenly.
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I sprinkle a generous layer of mozzarella and Parmesan cheese on top.
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I add my favorite toppings, usually pepperoni and a few sliced olives or peppers.
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I bake the dip for 20–25 minutes, or until bubbly and golden on top.
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I let it cool slightly, then serve it warm with crackers, toasted bread, or pita chips.
Servings and timing
This dip serves about 6 to 8 people.
Total time is around 30 minutes:
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10 minutes for preparation
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20 minutes for baking
Variations
Sometimes I add cooked Italian sausage or ground beef to the sauce layer for a meatier version. I’ve also made a veggie-packed dip with mushrooms, spinach, and chopped tomatoes. If I want a spicier version, I stir in crushed red pepper or top it with jalapeños. For a lighter option, I use light cream cheese and Greek yogurt instead of sour cream.
Storage/Reheating
I store leftovers covered in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F or microwave in 30-second bursts until hot and melty. It’s great the next day as a spread for sandwiches or wraps, too.
FAQs
Can I make this dip ahead of time?
Yes, I assemble it in advance and store it covered in the fridge for up to 24 hours. I bake it fresh when ready to serve.
Can I use marinara instead of pizza sauce?
Absolutely. I use either, depending on what I have. Pizza sauce is thicker and more seasoned, but both work well.
What’s the best dish to bake it in?
I like using a shallow baking dish or pie plate. An 8×8-inch square pan also works perfectly.
Can I make it in a slow cooker?
Yes, I layer everything in the slow cooker and cook on low for 2–3 hours until hot and bubbly.
What should I serve with this dip?
I usually serve it with toasted baguette slices, tortilla chips, pita chips, or even breadsticks. Veggies like bell peppers and cucumbers also work great for dipping.
Conclusion
Cheesy baked pizza dip is one of those crowd-pleasing appetizers I can always count on. With melty cheese, rich sauce, and bold pizza flavors, it’s easy to make and even easier to love. Whether I’m hosting a party or just craving something cheesy and fun, this dip always brings the flavor—and the compliments.
