Can I make the dip ahead of time?

Yes! You can assemble it up to 2 days ahead of when you want to serve it, then just bake it when you're ready. Once baked, you can store it in the fridge for 5 days, then reheat it in the microwave if there are any leftovers.

What other toppings could I add?

Think about your favourite pizza toppings and go from there! Some ideas to get you started: - Roast ham or bacon and pineapple (I know it's controversial but I love it). - 'Nduja or chorizo, Kalamata olives (or marinated olives ) and sundried tomatoes. - Shredded roast chicken, barbecue sauce and red onions - Red pepper, artichokes, sautéed mushrooms and red chilli

What can I serve the dip with?

It's great served with something crunchy like pita chips , or fresh bread like no-knead focacci a , rosemary parmesan bread , soft garlic flatbreads or up the cheese factor even further with 2-ingredient dough cheese naan .

Easy Cheesy Pizza Dip

Description

All the flavours of pizza, without the crust. Gooey cheese, crispy pepperoni, rich pizza sauce and a creamy base make this cheesy pizza dip the ultimate crowd-pleasing party appetizer. A drizzle of sweet chilli jam and a scattering of fresh basil elevates it into something very special.

Ingredients

Scale

250g/9oz cream cheese, at room temperature
1/2 cup sour cream
3 garlic cloves, crushed
1 teaspoon chilli flakes
1 teaspoon dried thyme
1 teaspoon salt
1 cup pizza sauce (I love Mutti’s pizza sauce, or use marinara)
1 cup grated mozzarella cheese
¼ cup cheddar cheese
¼ cup parmesan
Pepperoni

To garnish –

Fresh basil leaves
2 tablespoons sweet chilli jam

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Instructions

Make the cream cheese mix. Heat your oven to 200C/390F and prepare a small oven-safe baking dish or pan (I’m using a 20cm/8″ pan). Add 250g/9oz cream cheese, 1/2 cup sour cream, 3 crushed garlic cloves, 1 teaspoon dried thyme, 1 teaspoon chilli flakes and 1 teaspoon salt to a small bowl, then mix to combine into a creamy, smooth sauce.
Assemble the dip. Spoon the cream cheese mixture onto the base of your prepared pan, smoothing it onto an even layer. Pour oven your pizza sauce, again smoothing it to an even layer. Scatter over your grated mozzarella, cheddar and parmesan, then finish with your pepperoni slices.
Bake the dip. Transfer to the oven and bake for 25 minutes, or until the cheese is molten and charred, the pizza sauce is bubbling up around the edges and the pepperoni is crispy. You can pop it under your broiler/grill for a couple of minutes too if you like.
Garnish and serve. Carefully remove the pan from the oven, then drizzle over 2 tablespoons of sweet chilli jam and scatter with the fresh basil leaves. Serve right away, while hot and oozy.

Notes

PREP AHEAD: You can assemble the dip up to 2 days ahead of time, then just bake when you’re ready to serve.

STORAGE INSTRUCTIONS: Any leftovers can be stored in the fridge in a covered container for about 5 days, then you can reheat them in the microwave for a couple of minutes.

INGREDIENT NOTES: You want the cream cheese to be at room temperature because it’s easier to mix this way – when it’s fridge cold you risk ending up with lumps throughout your sauce. Swap sour cream for Greek yogurt if you like, or use all cream cheese. Switch up your pepperoni topping too – think of your favourite pizza toppings and go from there! I love this with olives, sundried tomatoes and ‘nduja too.

Prep Time: 5
Cook Time: 25
Category: dips
Method: oven
Cuisine: american

Nutrition

Serving Size: 1/4 cup