Sorry this post was a little delayed. Since I had to get up the Anderson Cooper Live post late last night, I wanted to give that post a bit of spotlight before I featured this amazing dip.
I first heard/had my first sampling of pepperoni pizza dip when I went to a friend’s Stella & Dot trunk show party. She had a huge spread of apps, dips, drinks, cheese, olives – so much stuff! But I was that girl that hovered over the pepperoni pizza dip like I owned it. I pretty much could’ve just taken the entire casserole dish away and eaten it myself, cause you know, I’m such a healthy person. You guys, it was SO addicting. I knew I had to ask her for the recipe. She told me it was “super easy” to put together. Just cream cheese, cream of mushroom, and pepperoni.
I didn’t think that cream of mushroom would really fit in with this dip when I made it so I gave it my own spin by subbing sour cream for the cream of mushroom. This dip is not healthy, by any means, but it’s ADDICTING. I LOVE pepperoni pizza and it’s awesome that it can be made in dip form. You won’t even miss the pizza! I guarantee you that you should probably make a double batch if you’re having a bunch of friends over. It will go so fast and you’ll regret not having another batch.
The key to the super cheesyness is to use WHOLE MILK mozzarella. I can’t begin to tell you how much of a difference whole milk cheese is compared to low-fat or 2% cheeses are. Worlds different. Like game-changer. Obviously it’s not great for you to have whole milk cheese all the time, but c’mon, who really eats healthy during sports games, anyway? Indulge a little! :)
Pepperoni Pizza Dip
Yield: 6-8 servings as an appetizer | Prep Time: 10 minutes | Cook Time: 25 minutes
2 (8 oz.) packets of cream cheese, room temperature
1/2 cup sour cream
1 cup whole mozzarella cheese, shredded, plus more for topping
1 cup pepperoni, sliced to half moons
1/4 cup chopped basil
2 tbsp. olive oil
- Preheat oven to 375 degrees.
- In a large bowl mix together cream cheese, sour cream, mozzarella, pepperoni, basil, and olive oil.
- Place mixture into a casserole dish and evenly smooth out the top with the back of a spoon.
- Take extra mozzarella cheese and cover the top of the mixture. Then take whole pepperoni rounds and place them on top of the mozzarella.
- Bake for 25 minutes, or until mixture is bubbly and cheese has melted.
- Serve hot with tortilla chips or sliced bread.
All images and content are © Table for Two. Please do not republish anything without prior consent. If you want to share this recipe, please REWRITE the directions in your own words, use your own photos, and link back to this post to provide proper credit. Please feel free to contact me with any questions regarding this.