To keep it low-carb, I like to use fresh-cut veggies and pork rinds (homemade or store-bought) for dipping. When it comes to party appetizers, I’m sure you’ll agree with me that easy is the way to go. And this recipe is so easy it’s funny. (Another good one is this spinach artichoke dip). Can I even call it a recipe? Layering cheeses, tomato sauce, and toppings, then melting everything in the oven is hardly a recipe. And indeed, it’s very forgiving. You can mix it up and change the ingredients according to what you happen to have on hand.
Ingredients
You’ll only need a few simple ingredients to make this tasty pizza dip. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Cream cheese: It’s best to use full-fat cream cheese in this recipe.Spices: I use oregano, garlic powder, onion powder, and red pepper flakes.Pizza sauce: My favorite brand is Rao’s. It has no added sugar and it’s delicious. I usually get it at Whole Foods, although lately, I’ve been spotting it at my local supermarket as well.Shredded mozzarella cheese: Another cheese that works well in this recipe is provolone. But I almost always use mozzarella.Toppings: I like to use pepperoni.
Instructions
Making this hot pizza dip is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Expert tip
Any 1-quart ceramic or glass baking dish will work in this recipe, but I almost always use a ceramic 9-inch pie plate. There’s no need to grease the pan.
Frequently asked questions
Variations
As mentioned above, you can use different cheese and different toppings. Two other nice additions that I sometimes use are torn basil leaves, scattered on top of the dip after it emerges from the oven. And when I’m in the mood for something spicy, I like to sprinkle the finished dip with red pepper flakes.
Serving suggestions
A perfect party appetizer, this dip is a crowd-pleaser even when served with fresh-cut veggies rather than with bread or crackers. So I usually serve it with vegetables for scooping. Mini peppers, celery, cauliflower, and broccoli florets are especially good. Other tasty options include plain pork rinds and almond flour crackers.
Storing leftovers
If you have any leftovers, you can keep them in the baking dish and allow them to cool. Wrap the baking dish tightly in plastic wrap and place it in the fridge. The leftovers will keep this way for up to 4 days. When it’s time to reheat them, remove the plastic wrap and reheat them in the microwave at 50% power until the cheese is fully melted.
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