Description
This Slow Cooker Pizza Dip is a warm, cheesy, and savory appetizer perfect for parties and casual gatherings. Layers of cream cheese, mozzarella, pepperoni, and pizza sauce are slow-cooked to bubbly perfection, then garnished with fresh basil and served with fresh breads or veggies for dipping.
Ingredients
Scale
Cheese Mixture
- 8 ounces cream cheese, softened
- 1½ cups freshly shredded mozzarella cheese (for filling)
- ⅓ cup grated parmesan cheese
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
Layers and Toppings
- 5 ounces pepperoni minis (divided in halves for layering)
- 14 ounces jarred pizza sauce
- 2 cups freshly shredded mozzarella cheese (for topping)
- 1 tablespoon fresh chopped basil (optional garnish)
For Serving
- French bread, bread sticks, naan bread, or fresh veggies for dipping
Instructions
- Prepare Cream Cheese Base: Add the softened cream cheese to a medium mixing bowl (2-3 quarts). Use a handheld mixer on medium-high speed to beat the cream cheese for 1 to 1½ minutes until smooth and creamy.
- Mix Cheese and Seasonings: Add 1½ cups of shredded mozzarella, grated parmesan cheese, Italian seasoning, and garlic powder to the cream cheese. Continue mixing just until all ingredients are well combined.
- Prepare Slow Cooker: Spray a 4-5 quart or 6-7 quart slow cooker pot with nonstick cooking spray to prevent sticking.
- Layer Cream Cheese Mixture: Evenly spread the cream cheese mixture in the bottom of the slow cooker, creating a smooth and even base layer.
- Add Pepperoni Layer: Sprinkle half of the pepperoni minis evenly over the cream cheese mixture.
- Add Pizza Sauce: Spread the jarred pizza sauce evenly over the pepperoni layer to create a flavorful middle layer.
- Add Mozzarella Topping: Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the pizza sauce layer.
- Top with Remaining Pepperoni: Sprinkle the rest of the pepperoni minis over the shredded cheese for a final meaty topping.
- Cook: Cover the slow cooker with its lid and cook on low heat for 3 hours or on high heat for 2 hours until hot and bubbly.
- Garnish and Serve: Just before serving, sprinkle the fresh chopped basil over the top of the dip. Serve warm with French bread, bread sticks, naan, or fresh vegetables for dipping.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing: This dip does not freeze well as the dairy tends to separate upon freezing and reheating.
- Reheating: Reheat leftovers gently in the microwave, oven, or slow cooker until heated through.
- Variations: Use alternative sauces such as alfredo, barbecue, or pesto for different flavor profiles.
- Meat Alternatives: Substitute pepperoni with crumbled sausage, ground beef, ham, chicken, bacon bits, or homemade meatballs.
- Vegetarian/Vegan Options: For a vegetable topping, try asparagus, broccoli, mushrooms, bell peppers, onion, eggplant, or spinach. For vegan, swap dairy cheeses with plant-based alternatives.
Nutrition
- Serving Size: 1/8 of recipe (approximately 1/2 cup)
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
