Go Back
Pizza Dip
Print Pin
5 from 14 votes

Pizza Dip

An easy recipe for warm and cheesy Pizza Dip. Use your favorite toppings and serve with garlic bread for dipping. 
Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 appetizer servings
Calories 366kcal



  • 8 oz cream cheese softened
  • 2 teaspoons minced fresh parsley or basil
  • 1 small clove garlic finely grated (I used a microplane grater)
  • 2 ½ cups shredded mozzarella divided
  • ¾ cup pizza sauce or plain tomato sauce with 1 teaspoon dried Italian seasoning

Toppings (use your favorites):

  • cup chopped bell pepper
  • 4 sliced mushrooms
  • 8 slices pepperoni halved or quartered

Garlic Bread Dippers:

  • 1 fairly soft baguette sliced
  • ¼ cup extra virgin olive oil
  • 1 clove garlic finely grated (I used a microplane grater)
  • salt to taste


  • Preheat oven to 400°F. Grease a 9 ½-inch deep dish pie plate (or similar size casserole dish) and set aside.
  • Using a hand mixer, stand mixer with paddle attachment, or by hand with a rubber spatula: beat cream cheese, parsley/basil, garlic clove and 1 cup shredded mozzarella until combined. Spread into the bottom of the prepared pie dish. 
  • Pour the pizza sauce over the cream cheese mixture. Sprinkle half the remaining shredded cheese over the sauce, then top with half the toppings. Add the remaining shredded cheese, then add the remaining toppings. You can either bake it now (then serve immediately), or you can cover it and refrigerate it for up to 4 hours.
  • Bake, uncovered, for 20-25 minutes, until bubbly and warm throughout. While it's cooking, prepare garlic bread.

Garlic Bread:

  • In a small bowl, combine the olive oil and finely grated garlic clove. Place the baguette slices in a single layer on a rimmed baking sheet. Brush the top side with the garlic olive oil and sprinkle with salt. Bake at 400° for 6-8 minutes, until toasted and golden brown. Do not flip them otherwise the garlic could burn. Serve the dip fresh from the oven with warm garlic bread.


Make ahead tip: Assemble the dip in advance (I've assembled it up to 4 hours ahead), refrigerate it, and then bake it right before serving.


Calories: 366kcal | Carbohydrates: 19g | Protein: 14g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 741mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 7.7mg | Calcium: 317mg | Iron: 1.5mg