Crockpot Pizza Dip
This crockpot pizza dip recipe tastes like a supreme pizza in a bowl, with melty mozzarella, pepperoni and a tangy red sauce. It is an easy pepperoni pizza dip crockpot version that stays warm for hours at a party.
12
servings10
minutes2
hoursCream cheese, marinara, mozzarella and pepperoni melt together into a stringy dip. It holds warm in the slow cooker all through a party.
Ingredients
8 oz cream cheese, softened and cubed
1/2 cup sour cream
1 1/2 cups marinara sauce
2 cups shredded low-moisture mozzarella
1/2 cup grated Parmesan
1 1/2 cups mini pepperoni, divided
1/2 cup diced green bell pepper
1/4 cup sliced black olives
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tbsp chopped fresh basil
breadsticks, garlic toast or tortilla chips, for serving
Directions
- Lightly grease a 3 to 4-quart slow cooker.
- Spread the cream cheese in an even layer across the bottom.
- Stir the sour cream, Italian seasoning, garlic powder and red pepper flakes together and spread it over the cream cheese.
- Spread the marinara over the top.
- Sprinkle 1 cup of the mozzarella, the Parmesan and 1 cup of pepperoni over the sauce.
- Scatter the green pepper and olives on top.
- Cover and cook on LOW for 2 hours or on HIGH for 1 hour, until hot and bubbly at the edges.
- Stir everything together until smooth and creamy.
- Sprinkle the remaining mozzarella and pepperoni on top, cover and cook 15 minutes more, until melted.
- Top with fresh basil, set to WARM and serve with dippers.
Notes
- Mini pepperoni stay crisp and do not release as much grease. Add cooked Italian sausage for a meatier dip. The dip holds on WARM for up to 3 hours, stirring occasionally. Leftovers keep 3 days in the fridge.
Why a pizza dip belongs in the slow cooker
A slow cooker is the best serving dish for a cheese dip. It melts everything gently and then holds it warm without a flame, so the dip stays scoopable for hours instead of turning into a solid block on the counter.
Pizza flavors also suit the format. Marinara, pepperoni and mozzarella all melt and mingle into a creamy, stringy mix, and the cream cheese base keeps it from getting greasy or separating. There is no baking and no waiting for a crust. You can set it up an hour before guests arrive and it will be hot and ready, which makes it a good choice for game day, birthday parties and movie nights.
Ingredient notes for an easy pepperoni pizza dip
Cream cheese: Softened, full-fat cream cheese makes the base thick and smooth. Cube it so it melts evenly.
Marinara sauce: Use a thick, jarred marinara. A thin sauce makes the dip watery. A little extra Italian seasoning perks up a plain jar.
Mozzarella: Choose low-moisture, whole-milk shredded mozzarella. Fresh mozzarella releases too much water.
Mini pepperoni: Small slices stay in each scoop and add spicy flavor. Larger slices tend to float and curl.
Parmesan: It adds a salty, nutty note that makes the dip taste more like a real pizza. Bell pepper and olives: These bring the supreme pizza taste. Dice the pepper small so it softens in the short cook time, and drain the olives well. Seasoning: Italian seasoning, garlic powder and red pepper flakes season the cream cheese layer, since mozzarella is mild on its own. Sour cream: A half cup lightens the cream cheese and adds a little tang that balances the sweet tomato sauce.
Tips for a stretchy, party-ready dip
Stir well before serving: Layers heat unevenly. A good stir after two hours blends the cream cheese and sauce into a smooth dip.
Blot the pepperoni: A quick pat with paper towels removes extra grease that would pool on top.
Do not cook it too long: The most common mistake is leaving the dip on HIGH for hours. The edges scorch and the cheese gets oily. Switch to WARM once it is hot. Layer for even melting: Put the cream cheese on the bottom and the cheese on top. The layers heat at different rates, and this order protects the cheese from scorching against the crock.
Swaps and variations
Use turkey pepperoni for a lighter dip, or add cooked crumbled Italian sausage, mushrooms and onions for a supreme version. For heat, stir in pickled banana peppers. A vegetarian dip works fine with extra peppers and olives.
Do not swap in pre-shredded cheese with a heavy starch coating, because it can turn the dip grainy. For a vegetarian pizza dip, swap the pepperoni for sliced mushrooms and extra bell pepper, and stir in a spoonful of pesto for flavor.
What to serve with it
Breadsticks, garlic toast and pizza crust bites are the natural dippers. Pita chips, tortilla chips and celery sticks also work. Put out small plates and a bowl of extra red pepper flakes for guests who like heat. For a big crowd, set out small plates, a stack of napkins and a spoon in the crock. A basket of warm garlic breadsticks beside it keeps the line moving.
Storing, freezing and reheating
Refrigerate leftovers for up to 3 days. The dip firms up when cold.
Reheat in the microwave in 30-second bursts, stirring each time, or warm it in a small saucepan over low heat with a splash of milk. This dip does not freeze well. If the dip gets too thick on warm, stir in a spoonful of milk or marinara to loosen it again.
Crockpot Pizza Dip at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 12 servings
- Ingredients: 13, led by cream cheese, sour cream, marinara sauce, shredded low-moisture mozzarella
Tips for Crockpot Pizza Dip
Mini pepperoni stay crisp and do not release as much grease. Add cooked Italian sausage for a meatier dip. The dip holds on WARM for up to 3 hours, stirring occasionally. Leftovers keep 3 days in the fridge.
Crockpot Pizza Dip FAQ
How long does Crockpot Pizza Dip take?
Crockpot Pizza Dip takes 2 hours of cooking after 10 minutes of prep.
How many people does Crockpot Pizza Dip serve?
This recipe makes 12 servings.
What do I need to make Crockpot Pizza Dip?
13 ingredients, led by cream cheese, sour cream, marinara sauce, shredded low-moisture mozzarella. Amounts are in the recipe card above.
