Easy Pepperoni Pizza Dip Recipes

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PEPPERONI PIZZA DIP

We used to grow a lot of bell peppers on my parents' farm. We once grossed 23 tons of peppers-that's a lot of handpicking! This dip is a hearty party snack that always goes quickly.-Connie Bryant, Wallingford, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8-10 servings.

Number Of Ingredients 11



Pepperoni Pizza Dip image

Steps:

  • In a large bowl, combine the first five ingredients. Spread into an ungreased 9-in. pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni and onions., Bake at 350° for 10 minutes. Sprinkle with cheese Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or breadsticks.

Nutrition Facts : Calories 137 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 189mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/8 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 cup pizza sauce
3/4 cup chopped green pepper
10 slices pepperoni, quartered
1/4 cup sliced green onions
1/2 cup shredded part-skim mozzarella cheese
Toasted bread rounds or breadsticks

EASY PEPPERONI PIZZA DIP

This is so easy to make and transport. You won't have to keep it warm long, because it'll be gone in a flash. It's a great appetizer for any party. -Lisa Francis, Elba, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 1h50m

Yield 5 cups.

Number Of Ingredients 8



Easy Pepperoni Pizza Dip image

Steps:

  • In a 3-qt. slow cooker, combine the cheeses, mayonnaise, mushrooms, olives, pepperoni and onion., Cover and cook on low, stirring every 30 minutes, until heated through and cheese is melted, 1-1/2 to 2 hours. Do not overheat. Serve with crackers.

Nutrition Facts : Calories 265 calories, Fat 23g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 516mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

4 cups shredded cheddar cheese
4 cups shredded part-skim mozzarella cheese
1 cup mayonnaise
1 jar (6 ounces) sliced mushrooms, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 package (3-1/2 ounces) pepperoni slices, quartered
1 tablespoon dried minced onion
Assorted crackers

PEPPERONI PIZZA DIP

Provided by Guy Fieri

Time 1h50m

Yield 8 to 10 appetizer servings

Number Of Ingredients 27



Pepperoni Pizza Dip image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
  • For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
  • For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
  • To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon minced garlic
1/4 teaspoon red chile flakes
1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
1 tablespoon julienned fresh basil leaves, plus sprig for garnish
1 teaspoon dried marjoram
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 ounces cream cheese, softened
2/3 cup ricotta cheese
1/3 cup grated Parmesan
1 egg, slightly beaten
1/2 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chile flakes
1 tablespoon olive oil, plus more for drizzling
1 cup thinly sliced pepperoni
1/2 cup diced (1/4-inch) red bell pepper
1 tablespoon minced shallot
1/2 cup quartered and thinly sliced crimini mushrooms
1 cup small-dice buffalo mozzarella cheese
1/4 cup grated Parmesan
Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers.

EASY PEPPERONI PIZZA DIP

Provided by Food Network

Number Of Ingredients 5



Easy Pepperoni Pizza Dip image

Steps:

  • In 2-quart slow cooker, place cream cheese.
  • In bowl, combine pizza sauce and pepperoni minis; pour over cream cheese. Sprinkle with shredded cheese.
  • Cover slow cooker; cook on LOW setting 2 hours or until cheese is melted. Stir before serving. Serve with crackers and breadsticks.

2 (8-ounce) packages cream cheese
1 (15-ounce) can or bottle pizza sauce
1 package Hormel® Pepperoni Minis
1 cup shredded pizza cheese blend
Crackers and breadsticks

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