Pepperoni Pizza Dip
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
167 kcal
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Course
Appetizer, Condiments, Snacks
Pepperoni Pizza Dip
Description
This Pepperoni Pizza Dip starts by blending cottage cheese, Greek yogurt, Italian seasoning, oregano, and salt until smooth, creating a creamy base. Shredded mozzarella and Italian cheeses are pulsed in to contribute a melty, stretchy texture. The mixture is spread in a skillet, topped with turkey pepperoni, and covered with pizza sauce. More cheese and pepperoni are sprinkled on top before baking at 400°F until the surface turns golden and bubbly. A quick broil can deepen browning without burning.
Simultaneously, baguette slices are brushed with olive oil and salt, then toasted in the oven to crispy perfection. The warm dip is served directly from the skillet, drizzled with honey and fresh basil, and accented with red pepper flakes for a touch of heat.
This dip brings the essence of pizza in a spoonable form and pairs well with freshly toasted bread for dipping. It is designed to be eaten immediately after baking but can be reheated with a brief broil to refresh its texture.
Ingredients
- ¾ cup cottage cheese
- ½ cup yogurt plain, Greek
- 1 tsp Italian seasoning
- ½ tsp oregano
- ½ tsp salt
- ½ cup + ¼ cup mozzarella cheese divided, finely shredded
- ½ cup + ¼ cup Italian cheese divided, thick cut
- ¾ cup pizza sauce I used Rao's
- 2 tbsp basil finely chopped, fresh
- ½ package turkey pepperoni ~20 pieces
- 2 tsp honey
- pinch red pepper flakes
Serve with
- 1 baguette French
- 1 tbsp olive oil
- salt sea salt
Instructions
- Preheat the oven to 400°F.
- In a food processor, blend cottage cheese, greek yogurt, italian seasoning, oregano, and salt. Pulse until everything is combined.
- Add in ½ cup each of the shredded mozzarella and Italian cheese. Pulse again until combined.
- Spread the cheese mixture into a skillet.
- Place the pepperoni on top of the cheese mixture.
- Spread pizza sauce on top of the cheese/pepperoni mixture.
- Sprinkle the remaining ¼ cup of cheese onto the top with more pepperonis. Bake for 15-20 minutes or until the cheese is golden brown. Toss in the broiler for 1-2 minutes if needed! Pepperonis and cheese burn very easily.
- While the pizza dip bakes, toast the baguette slices. Brush olive oil onto each side with a pinch of salt (or garlic salt if desired). Place on a baking sheet and put in the oven with the skillet. Bake for 16-18 minutes, flipping one time to ensure the slices don’t burn.
- Remove the skillet from the oven, top with honey, basil pieces, and red pepper flakes.
Notes
- Serve the dip fresh and hot from the oven for optimal texture and flavor.
- Store leftover dip in the skillet covered with plastic wrap; reheat under the broiler briefly to restore melted, browned cheese.
- Take care when broiling to avoid burning the pepperoni and cheese as they scorch easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 167kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 810mg | 34% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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