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Hot Honey Pizza Dip
A baked pizza dip with mozzarella stirred right into the cream cheese base, so the cheesy pull runs through every scoop. Mini pepperoni crisp up on top, and an optional drizzle of hot honey adds a sweet, spicy finish.
Servings: 8
Calories: 215kcal
Equipment
Ingredients
- 8 ounces cream cheese softened
- 3/4 cup sour cream or plain whole milk Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded low-moisture mozzarella cheese divided
- 1 cup pizza sauce
- 1/3 cup chopped fresh basil
- 1/4 cup mini pepperoni slices
For serving:
- Hot honey for drizzling (optional)
- Fresh basil for garnish (optional)
- Toasted baguette slices Garlic bread, breadsticks, pretzel thins, or bagel chips
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, stir together the cream cheese, sour cream, garlic powder, Italian seasoning, kosher salt, Parmesan cheese, and 1 cup of the shredded mozzarella until smooth and well combined.8 ounces cream cheese, 3/4 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, 1/2 cup freshly grated Parmesan cheese, 1 1/2 cups shredded low-moisture mozzarella cheese
- Spread the cheese mixture into an 8x8-inch square baking dish or oven-safe skillet.
- Add the pizza sauce and chopped fresh basil on top, spreading the sauce evenly to cover.1 cup pizza sauce, 1/3 cup chopped fresh basil
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce, then top with the mini pepperoni.1/4 cup mini pepperoni slices
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- For a golden, bubbly top with crispy pepperoni, broil for 1–2 minutes, watching carefully to prevent burning.
- Let the dip cool for about 5 minutes, then drizzle with hot honey and garnish with additional fresh basil, if desired. Serve warm with garlic bread, toasted baguette slices, breadsticks, pretzel thins, or bagel chips.Hot honey, Fresh basil, Toasted baguette slices
Notes
- Make ahead: Build the dip in the baking dish the day before, then cover it and keep it in the fridge. Straight from the fridge it needs another 5 to 10 minutes in the oven; pull it once it's bubbly with a hot center.
- Doubling: Double everything and use a 9x13-inch baking dish. The layers end up about the same depth, so the bake time stays close: start checking at 20 minutes and give it a few more if the center isn't bubbly yet.
- Storage: Store leftovers, covered, in the fridge for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or in the oven at 300°F for about 15 minutes, until heated through.
- Freezing: This one won't freeze well because of the cream cheese and sour cream.
Nutrition
Calories: 215kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 631mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 3mg | Calcium: 296mg | Iron: 1mg
