Pepperoni Dip
This Pepperoni Dip is everything you love about pizza transformed into an ooey-gooey delicious party dip! This layered cream cheese dip is naturally gluten-free and so tasty that your friends and family will lick the bowl clean. Make this for your next party!
Equipment
- Large mixing bowl
- Hand mixer
- 8 or 9-inch baking dish
Ingredients
- 2 8-ounce blocks of cream cheese softened
- 1 8-ounce container of sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 cup grated Parmesan or Romano Cheese
- 1.5 cups homemade pizza sauce or a high quality store-bought pizza sauce
- 2 cups shredded whole milk mozzarella
- 1 4.5 ounce package of gluten free pepperoni
Instructions
- Preheat the oven to 350 degrees.
- Place the softened cream cheese, sour cream, grated parmesan or Romano cheese, and seasonings in a large mixing bowl.
- Using a hand mixer, mix the ingredients until well combined. You can also use a spatula or spoon, but I find a hand mixer works best.
- Spread the cream cheese mixture into an 8 or 9-inch baking dish or a pie plate.
- Next, spread the pizza sauce evenly over the top and sprinkle with the shredded mozzarella cheese and pepperoni.
- Place the pepperoni pizza dip in the preheated oven for 30 - 35 minutes. You want to make sure you pull it out when it's nice and golden on the edges and the cheese is bubbly; it will look like pizza.
- Serve with gluten-free crackers, pretzels, tortilla chips, or veggies.
Notes
Storage
- If there are leftovers then store the dip in an airtight container and refrigerate for up to five days. Warm up in the oven or microwave.
- To prepare this pepperoni dip ahead of time, assemble the ingredients into an 8 or 9-inch casserole dish, cover with plastic wrap, and refrigerate for up to 3 days.
- When ready, remove the plastic wrap and cook in a 350-degree oven until the dip is hot and bubbly. Because the dip will be cold, plan to add a few minutes of extra cooking time.
- To freeze this pizza dip, I recommend assembling the dip in an 8 or 9-inch casserole dish or disposable baking dish, covering it tightly with foil, and freezing.
- Let the dip thaw overnight in the refrigerator before cooking it; this will help reduce cooking time.
- However, you can cook this dip from frozen. Of course, please don't put a ceramic dish in a hot oven straight from the freezer because this will cause it to break. Instead, let it sit out on the counter for 30 minutes before baking it. If cooking from frozen, you will need to add about 20 minutes or more of cooking time.
- Also, when cooking the pepperoni dip from frozen, keep the foil on while it cooks so the pepperoni doesn't burn. Remove the foil in the last 10 minutes.
Nutrition
Serving: 1gCalories: 62kcalCarbohydrates: 2gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 14mgSodium: 289mgFiber: 1gSugar: 1gIron: 1mg
Tried this recipe?Let us know how it was!