Crowd pleasing pepperoni dip has all the best pizza flavors baked into one cheesy, meaty, and scoopable dip that’s hot and ready in just 30 minutes!
Holly’s Recipe Highlights
- Flavor: This dip is rich and savory with creamy ricotta and cream cheese, zesty herbs, and a satisfying peppery kick in every bite.
- Recommended Tools: You’ll want a hand mixer for smooth cheese, a medium bowl to combine everything easily, and a 1-quart baking dish to bake it all bubbly.
- Serving Suggestions: The first time I brought this to a game-day spread, it disappeared fast! I served it alongside crispy pepperoni chips and crunchy low-carb veggies which was a great way to keep it light, colorful, and totally irresistible.
Ingredients You’ll Need
- Cream Cheese: For a smooth whip, use fully softened cream cheese. Let it come to room temperature on the counter or microwave in short bursts. Full-fat is ideal, low-fat works, but it will be less rich.
- Ricotta: For the creamiest texture, use whole milk ricotta. If it is watery, blot it with a paper towel before adding it to the mixture.
- Mozzarella: Use low-moisture mozzarella and shred it yourself if you want the stretchiest melt.
- Pepperoni: Use mini or diced pepperoni. Smaller pieces will distribute the most evenly. If using larger pepperoni, cut it into small pieces. For crispier edges, keep the pepperoni on top instead of mixing it in.
- Marinara: Choose a low carb marinara that’s thick (not watery). This will keep the dip scoopable. Pizza sauce works too.
- Variations: For a little extra heat, add crushed red pepper flakes to the cheese base. Sliced olives, diced bell peppers, or mushrooms (pat dry first) can be sprinkled on top. The ricotta can be replaced with blended cottage cheese. And half the meat can be replaced with Italian sausage crumbles (well-drained).
How to Make Pepperoni Dip
- With a hand mixer combine cream cheese, ricotta, Italian seasoning and garlic powder.
- Stir in half the cheese and half the pepperoni.
- Spread in the bottom of a baking dish.
- Top with marinara, remaining cheese, and pepperoni.
- Bake (full recipe below).
Holly’s Top Party Dip Tips
- Make-Ahead win: Assemble the dip (unbaked), cover, and refrigerate. Bake when ready and add 5–10 minutes if it’s going in cold.
- Prevent oily edges: Let it rest 5 minutes after baking so the cheese settles and thickens.
Storage & Leftovers
Keep leftovers in an airtight container in the refrigerator for 4 days. Reheat in a 350°F oven or microwave in 20-30 second short bursts. Stir after reheating to bring the sauce and cheese together. Freezing is not recommended because it will affect the texture.
Game Day Low Carb Fuss
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Pepperoni Dip
This baked pepperoni dip is a hot, bubbly mashup of pizza night and party food, with a whipped ricotta-cream cheese base and a melty mozzarella top.
Ingredients
- 1 (8 ounce) package cream cheese softened
- 1 cup ricotta cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup shredded mozzarella divided
- ½ cup mini pepperoni or diced pepperoni, divided
- ¼ cup grated Parmesan
- ⅓ cup marinara sauce low sugar
Instructions
- Preheat oven to 400℉.
- In a medium bowl, use a hand mixer to combine cream cheese, ricotta, Italian seasoning, and garlic powder until smooth.
- Stir in half of the cheeses and half of the pepperoni.
- Spread the mixture evenly in the bottom of a 1-quart baking dish. Top with marinara and remaining cheeses. Lay remaining pepperoni over the top.
- Bake for 20 minutes or until hot and bubbly.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days. This dip does not freeze well.
Nutrition Information
Calories: 149kcal | Carbohydrates: 3g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 329mg | Potassium: 104mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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