This oven-baked Pizza Dip is layered with simple ingredients like cream cheese, sour cream, marinara sauce, pepperoni, and cheese! It makes a GREAT appetizer recipe that you can make ahead of time.
Combine thesoftened cream cheese, sour cream, garlic powder, oregano, basil, and red pepper flakes. Ideally, the sour cream shouldn’t be cold when it goes into the oven to maintain a smooth consistency. Spreadon the bottom of a 9-inch pie plate, baking pan, or cast iron skillet.
Spread 1 cup of marinara sauce on top, then add the Parmesan and Mozzarella cheese.
Add pepperoni or desired pizza toppings.
Bake uncovered for 25-30 minutes, until the top begins to brown.
Optional: Garnish with additional red pepper flakes, freshly ground pepper, and roughly chopped parsley.
Serve with crusty bread, pita/tortilla/bagel chips, or vegetables.
Notes
Make-Ahead Method:
Assemble the dip as outlined. Cover and refrigerate for up to 3 days prior to baking.
When ready to bake, let it sit out for 20-25 minutes. Then bake as outlined.
Pro Tips:
I recommend that you grate the Parmesan and shred the mozzarella from a block for best taste and consistency.
Additional topping options for this dip include sausage, mushrooms, olives, bell peppers, onions, sliced tomatoes, beef, ham, pineapple, feta, and more!
Sour Cream substitutes include mayo, plain Greek yogurt, and cottage cheese.
My No Knead Bread is perfect for dipping into this, it's crusty on the outside and light & airy on the inside!