Cheesy Pesto Pepperoni Pizza Dip

This Cheesy Pesto Pepperoni Dip recipe has all the flavor of pizza in an easy to make dip. This recipe takes pizza dip to a whole new level with the addition of herby pesto and Calabrian chili peppers. It’s topped with pepperoni and baked until golden, and it’s the perfect appetizer or snack for game days or your next gathering!

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The Best Pepperoni Pizza Dip You’ll Ever Eat

I’ve been wanting to make a pizza dip recipe for a while now and I know there are a ton of different recipes on the internet but this one is different! I wanted to level things up bit from just the classic cream cheese and shredded mozzarella because that’s not bad but I thought we could do a little better.

First, in my version we’re adding basil pesto for some herby garlicky flavor because what’s better than pizza with a drizzle of pesto. Then, I added in some chopped Calabrian chili peppers for a little kick and even more flavor. Trust me, this is the BEST pizza dip you’ll ever eat, ok?!

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Dip Ingredients

Cream Cheese: the base of this dip. I like to go with full-fat for this recipe but feel free to use low-fat if you prefer. Just make sure to use brick-style cream cheese, not cream cheese from a tub! 

Greek Yogurt: I like to use full-fat whole milk yogurt in this pizza dip recipe, but you’re welcome to use low-fat if you prefer. Just make sure you grab plain yogurt and nothing flavored.

Basil Pesto: this adds so much delicious flavor to the dip. I use my homemade basil pesto, but your favorite storebought brand will also work just fine!

Calabrian Chili Peppers: ok, if you like a little spice and you haven’t been using Calabrian chili peppers then you are missing out! I like using the chopped peppers in this dip to give it extra flavor and just they add just a a touch of heat. Feel free to include more than what I call for if you like things on the spicy side!

Cheese: I use a combination of whole milk mozzarella cheese and grated pecorino romano cheese for a that classic pizza flavor. Plus whole milk mozzarella melts so well for the perfect cheese pull!

Pizza Sauce: use any homemade or storebought pizza sauce you like will work for this recipe!

Pepperoni: I love this pepperoni, but you can use whichever you prefer! 

Easy Ingredient Swaps

• Greek Yogurt – swap the Greek yogurt for sour cream if you prefer!
• Cheese – can’t find pecorino romano? Use grated parmesan instead! 
• Pepperoni – not a fan of pork and beef pepperoni? Swap it for your favorite turkey pepperoni instead!

Helpful Kitchen Tools 

• 9-Inch Oven Safe Baking Dish
• Mixing Bowl 
• Measuring Cups and Spoons
• Spatula

How to Make this Pizza Dip Recipe

Step One: Start by preheating your oven to 350 degrees. 

Step Two: Next, add the cream cheese and Greek yogurt to a mixing bowl, and stir until well combined. 

Step Three: Then, add the basil pesto, Calabrian chili peppers, ½ cup of shredded mozzarella cheese, and ½ cup grated pecorino romano chese. Stir again until the mixture is well combined. 

Step Four: Spread the cheese mixture into the bottom of a 9-inch oven safe skillet. I use a cast iron skillet! 

Step Five: Pour the pizza sauce over the cheese layer, smoothing it out evenly. Then, cover the sauce with the remaining grated pecorino romano cheese and the remaining mozzarella cheese before topping it with the pepperoni slices. 

Step Six: Bake the pizza dip uncovered at 375 degrees for 20-25 minutes or until the cheese is bubbly. For a golden brown top, broil for an additional 1-2 minutes. Just be careful not to let it burn! 

Step Seven: Top the dip with sliced basil, and enjoy warm with crostini or crusty bread for dipping. 

Tips and Tricks

1. Allow the cream cheese to sit out at room temperature and soften before you begin. This makes it easier to mix, resulting in a smoother, creamier dip. 
2. Don’t burn the pepperoni slices! Keep a close eye on your oven to avoid burning the pepperoni, especially when broiling at the end. If it browns too quickly, cover the dish with foil, and continue to bake until the cheese is bubbly. 
3. Use a 9-inch pie dish or an 8×8 or 9×9 baking dish, whatever you have on hand will work! 
4. Add more pepperoni than you think you need. Trust me on this! It shrinks as it cooks. So, it’s better to have too much instead of not enough. 

Can I Make This Dip in Advance? 

Yes! I love to prep and assemble my pizza dip up to one day in advance. To do so, assemble all the ingredients, cover the dish tightly with plastic wrap, and then place in the fridge. When ready to bake, remove the dip from the fridge, and let it sit on the counter for 30 minutes to come to room temperature (this helps it cook more evenly). Then, bake as normal. 

Or, prepare the dip completely, tnrasfer it to an airtight container, and store it in the fridge for up to 3 days. I don’t recommend freezing this recipe! 

How to Reheat

The easiest and best way (in my opinion) to reheat this cream cheese pizza dip is in the microwave. Spoon your desired amount of dip into a microwave safe bowl, cover with a wet paper towel, and then microwave for 30 second intervals until heated through.

Or, transfer it back to a baking dish, cover it with foil, and bake at 350 degrees just until it’s warmed through. 

Ways to Serve

There are so many ways to serve this healthier pizza dip recipe! Some of my favorite options include: 

• Crostini
• Crusty bread or baguette slices
• Pita chips or pita bread
• Bagel chips
• Breadsticks
• Sliced peppers or celery sticks 

More Delicious Appetizers

• Sweet and Sour Meatballs
• Greek Yogurt French Onion Dip
• Crispy Baked Potato Wedges with Chipotle-Lime Aioli
• Homemade Chex Mix
• Air Fryer Buffalo Cauliflower
• Crispy Potato Skins

I hope you give this Cheesy Pesto Pepperoni Pizza Dip recipe a try! It’s so easy and the perfect appetizer or snack! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat