Description
This Cheesy Pesto Pepperoni Dip recipe takes pizza dip to a whole new level with the addition of herby pesto and Calabrian chili peppers. It has all the flavor of a delicious slice of pizza in an easy to make dip that is such a crowdpleaser. It’s topped with pepperoni, baked until golden, and it’s the perfect appetizer or snack for game days or your next gathering!
Ingredients
Units
Scale
- 8 oz brick full-fat cream cheese, softened to room temperature
- 1/2 cup greek yogurt
- 2 tablespoons basil pesto
- 1 tablespoon chopped Calabrian chili peppers
- 1 1/2 cups whole milk shredded mozzarella cheese, divided
- 3/4 cup grated pecorino romano cheese, divided
- 1 1/2 cups pizza sauce
- 18-20 slices pepperoni (I used this kind)
- sliced fresh basil, for serving
Instructions
- Preheat the oven to 375 degrees.
- To a mixing bowl, add the cream cheese and Greek yogurt. Stir together until well combined and smooth.
- Next, add the basil pesto, Calabrian chili peppers, 1/2 cup of shredded mozzarella cheese, and 1/2 cup grated pecorino romano cheese. Stir together until well combined.
- Spread the cheese layer into the bottom of a 9-inch oven safe skillet (I used a cast iron skillet).
- Pour the pizza sauce over the cheese mixture and spread into an even layer. Cover the sauce with the remaining 1/4 cup grated pecorino romano cheese and remaining 1 cup shredded mozzarella cheese. Next, top with the pepperoni slices.
- Bake the dip, uncovered at 375 degrees for 20-25 minutes until the cheese is bubbly. Broil the dip for an additional 1-2 minutes until golden, watching carefully to ensure it doesn’t burn.
- Top the dip with sliced basil and serve with crostini or crusty bread.
Notes
To Reheat: 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.
