Pizza Dip
This Pizza Dip is calling all the cheese lovers with its irresistible double-cheese layers.
Plus, this low-carb keto-friendly dip is also gluten-free, so everyone can dig in.
I am a pizza lover and when I don’t bake my almond flour pizza crust, I like making this pizza dip or a crustless pizza.
I love anything that taste like pizza, and this pizza dip the my last favorite recipe to share with family and friends on movie night.
What’s A Pizza Dip?
Pizza dip is a cheesy dip with all the pizza flavors: mozzarella, pizza sauce, pepperoni, and a layer of ultra-creamy cheesy cream cheese.
It’s an appetizer or side that can be served for a game night with bread, chips, or tortillas.
How To Make Pizza Dip
There’s one simple way to make cheesy pizza dip.
Ingredients
All you need are:
- Cream Cheese – Softened at room temperature for a few minutes.
- Sour Cream
- Grated Mozzarella Cheese
- Parmesan Cheese or another great cheese I tried is Provolone cheese.
- Pizza Sauce – You can use my homemade pizza sauce, store-bought pizza sauce, or marinara sauce.
- Dried Oregano or Italian seasoning for best flavors as it contains a mix of all the most common Italian herbs that bring out the pizza flavor of the dip.
- Garlic Powder
- Pepperoni Slices, black olive slices, or mushroom slices. Any of your favorite pizza toppings will work.
Pizza Dip Layers
Start by selecting your favorite 8-inch oven-safe round baking dish.
It should we deep enough to fit the whole dip. An 8-inch skillet or pie plate round dish works fine.
In a bowl, add softened cream cheese sour cream, Italian seasoning, half mozzarella and half Parmesan or provolone.
Beat with an electric beater, or use a stand mixer and beat with the paddle attachment until smooth and creamy.
If you don’t have any of these kitchen appliances, you can use forks or a potato masher, but the mixture stays lumpy. It will melt in the oven, so it’s not a big issue.
Spread the cream cheese mixture into an even layer on the skillet, top with a layer of your favorite pizza sauce, and at the end, sprinkle the remaining cheese.
Topping The Dip
Finally, use your favorite pizza toppings.
I made a pepperoni pizza dip, so I only used pepperoni slices and a pinch of extra Italian seasoning.
But feel free to load this pizza dip recipe with more of your favorite pizza toppings like green peppers, ground meat, and jalapenos.
Vegetarian Pizza Dip Toppings
For a vegetarian pizza dip, try some of the below toppings:
- Black Olives Slices,
- Mushroom Slices
- Diced Green Bell Pepper
- Red Onion
Bake the dip at 350°F (180°C) for 20 minutes or until the cheese is melted.
The cream cheese layer should be bubbly, and if needed, extend the cooking time until the cheese is grilled.
To do so, feel free to switch the oven to broil mode, place the skillet to a higher level in the oven, and broil for a few extra minutes to broil the cheese on top.
Serving Pizza Dip
This pizza dip can be served with any bready food. Serve it warm, straight away from the oven, with some of the below foods to dip in.
- Baguette Slices – You can make my low-carb baguette recipe and slice.
- Pita chips – like my Homemade Pita Chips or toasted Low-Carb Pita Bread
- Tortilla chips – Such as my keto tortilla chips.
- Bread of choice – Including so pieces of my low-carb keto bread recipe.
- Crackers – Try my almond flour crackers for a low-carb option.
- Nachos
- Vegetables – Raw or roasted cauliflower, raw cucumber sticks, carrots, or celery.
Allergy Swaps
Below are some swaps to make this recipe allergy-friendly:
- Dairy-Free – Dairy-free cream cheese, dairy-free sour cream, and vegan cheese will work too. If you are making a vegan pizza dip, top it with the vegetarian toppings listed above.
- Low-Saturated Fat – Feel free to use reduced-fat mozzarella, Parmesan, and cream cheese to decrease saturated fat in the recipe.
Storage Instructions
You can store the pizza dip leftovers in an airtight container in the fridge for up to 2 days. The top cheese layer will harden like in any pizza stored in the fridge.
But when you rewarm the dip in the microwave or oven the cheese melt and get creamy again.
Frequently Asked Questions
Below are the answers to your most frequent questions.
Is Pizza Dip Keto-Friendly?
Absolutely, as long as you are using my keto tomato pizza sauce recipe or a homemade tomato ketchup, the recipe is low-carb keto friendly.
Also make sure you dip keto focaccia bread, keto crackers or keto chips.
Can I Make Vegan Pizza Dip?
Yes, vegan dairy alternatives work perfectly in the recipe.
More Pizza Recipes
Here’s some more pizza recipes for you to try
More Dip Recipes
I hav so many dips recipes to serve next to this pizza dip, try some of the below
Have you tried this pizza dip? Share a comment or review below!
Did You Like This Recipe?
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Pizza Dip
Nutrition Snapshot
Ingredients
- 8 ounces Cream Cheese Softened
- ¼ cup Sour Cream
- 1 teaspoon Italian Seasoning
- 2 cups Mozzarella divided
- 1 cup Shredded Parmesan divided
- 1 cup Pizza Sauce I used homemade keto pizza sauce
- 12 slices Pepperoni Slices
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, add the softened cream cheese, sour cream, Italian seasonings, half of the shredded mozzarella, and half of the Parmesan.
- Using an electric beater, beat the mixture to mix the ingredients together. Taste and adjust with salt and pepper.
- Slightly oil an 8-inch round dish or cast-iron skillet, and spread the cream cheese mixture at the bottom in an even layer.
- Top up with the pizza sauce and the rest of the shredded mozzarella and Parmesan.
- Lay pepperoni slices on top of the dish and an extra pinch of Italian seasoning.
- Bake the Pizza Dip for 15-20 minutes at 350°F (180°C), switching to broil mode during the last 2-3 minutes to grill the cheese on top. You know it's ready when the dip forms bubbles on the sides of the pan and the cheese is golden brown.
- Serve with slices of your favorite bread, chips, tortillas, or crackers.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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ItalianDisclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
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