Hot Pizza Dip – something delicious for your get-togethers!
Hot Pizza Dip
This dip is so easy to make, and yet so incredibly delicious!!! With ooey, gooey, melty cheese and tons of flavor, it’s going to become your new favorite appetizer or snack! It’s perfect for casual get-togethers or for no absolutely no reason; after all — who doesn’t love pizza?! Looking for something easy to serve for game day? This Hot Pizza Dip is it! You can use whatever toppings you like, it’s super versatile.
I like to serve this pizza dip with toasted baguette slices. Simply cut the baguette diagonally across the loaf into slices about 1/2″ thick. Place bread slices in a single layer on a baking sheet and bake in an oven preheated to 400° F. for 5 to 10 minutes; just until they start to show a tiny bit of color and are nicely toasted.
Deep Dish Pie Pan
This recipe for Hot Pizza Dip uses a deep dish pie pan. This type of pie pan is usually about 9″ – 10″ in diameter and about 2″ deep. Whereas, a standard pie pan is typically 1″ – 1-1/2″ deep. You’re going to need the extra capacity for this recipe. Of course, in a pinch, you could also use a similar size round or square casserole dish.
What You’ll Need:
- cream cheese
- grated parmesan cheese
- Italian seasoning
- Pizza sauce or Marinara
- Mozzarella cheese
- black olives
- green pepper
- red onion
- tortilla chips, toasted baguette slices, scoops (Fritos or Tostitos)
Toppings – Make it Your Own Hot Pizza Dip
- green stuffed olives, sliced
- diced fresh tomatoes
- diced green onion
- pineapple – don’t judge!
- ground sausage
- mushrooms
- artichoke hearts
- diced ham
- bacon
- diced jalepenos
The Ins and Outs of Parmesan Cheese
When choosing a parmesan cheese, you have several options. Some excellent, some good, and some not so good. Let’s start with the excellent. Parmigiano Reggiano, this is the real deal. The one all others aspire to be, the King. Parmigiano Reggiano, the Italian name for Parmesan, is imported from Italy and definitely comes with the highest price tag; however, it’s usually my go-to Parmesan cheese and worth the extra money.
Another option is domestic or American Parmesan cheese. It can be purchased in a wedge, grated, shaved or shredded. American Parmesan is more budget-friendly, but doesn’t quite have the same flavor as Parmigiano Reggiano. It makes an excellent substitute in many dishes and at a much lower price.
Lastly, there’s the stuff you can buy off the shelf in your local grocery store. It’s not refrigerated and comes in a plastic shaker container. If you like it on your pasta, go for it, but please don’t use it in a recipe like this Hot Pizza Dip. It just doesn’t melt and will leave a grainy texture.
Read the label on your packaged cheese and you’ll likely find ingredients that have nothing to do with cheese. Like cellulose powder, an anti-caking agent; potassium sorbate, a preservative; potato and tapioca starches, more anti-caking agents; and natamycin, a mold inhibitor and anti-fungal.
Other Ways to Make Hot Pizza Dip
If you’re in a hurry, you can make this dip in a microwave safe casserole dish. Assemble, layering according to the directions. Microwave until cheese starts to melt, about 2 – 3 minutes, depending on your microwave. Let dip sit for a couple of minutes before serving. Let’s be honest, it won’t have that luscious, lightly browned, melty cheese, but it’s definitely still delicious!
I’ve made this dip in a slow cooker and it’s just as tasty! Just combine everything in the slow cooker and cook on high for about an hour. Make sure everything is hot and the cheese is melted and it’s ready to serve.
Ingredients
- 2 8 oz cream cheese, packages, softened
- 1-1/2 cups parmesan cheese, grated, divided
- 1 Tbsp. Italian seasoning, dried
- 1 cup pizza sauce or marinara, divided
- 2 cups mozzarella cheese, part-skim, grated, divided
- 1/4 cup black olives, sliced
- 1/4 cup green pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup mini pepperoni slices
- pinch red pepper flakes, optional
- tortilla chips, scoops, toasted baguette slices, to serve
Directions
Preheat oven to 375° F.
- Arrange pepperoni slices on a plate lined with a paper towel. Microwave for 30 – 40 seconds. Use a clean paper towel to blot excess oil off the pepperoni. Set aside.
- In a medium bowl, combine the softened cream cheese, 1/2 cup of the parmesan cheese, Italian seasoning and a pinch of red pepper flakes, if using.
- Spread cream cheese mixture evenly in a 9-inch deep dish pie pan.
- Spread 1/2 cup of the pizza sauce or marinara evenly over the cream cheese mixture in pie pan. Sprinkle 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese over the sauce. Top with half of the mini pepperoni, sliced black olives, green pepper, and onion. Carefully spread the remaining sauce and the toppings. Finish with another layer of pepperoni, black olives, green pepper, and onion.
- Bake in preheated oven about 30 minutes or until the cheese is bubbly and starting to brown. Turn on the broiler and broil about 2 minutes, just until the topping is golden brown.
- Let the Hot Pizza Dip cool for about 10 minutes. Serve with tortilla chips, toasted baguette slices, or scoops.
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