Search thousands of recipes reviewed by home cooks like you.

Pepperoni Dip I

Pepperoni Dip I

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    30 m
Barbara

Barbara

This pizza-like dip could be served with pita chips, bagel rounds or tortilla chips.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small mixing bowl, combine cream cheese, sour cream, garlic powder and oregano. Spread this mixture into a 9-inch glass pie pan. Spread pizza sauce evenly over the cream cheese mixture. Arrange the pepperoni pieces, green bell pepper and onion over the sauce.
  3. Bake for 10 minutes.
  4. When the dish is removed from the oven, sprinkle the mozzarella cheese over the dish.
  5. Return the pie pan to the oven and bake until the mozzarella cheese has melted.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lori
37

Lori

10/30/2008

I have been making this recipe for years and everyone loves it. I prefer to mix the cream cheese, sour cream and seasonings and let it sit overnight. Otherwise you will taste more cream cheese/sour cream than seasoned cream cheese/sour cream. I also increase the oregano to 1/2 tsp. versus 1/4 tsp. and add 1/8 tsp. of red pepper--it does not overwhelm the dip. I have also used provolone cheese in lieu of the mozzarella cheese. Add or delete peppers, onions, sausage, olives, tomatoes, etc. This is a very versatile recipe.

Sarah Jo
33

Sarah Jo

7/15/2012

I made this with reduced fat cream cheese, reduced fat sour cream and turkey pepperoni. Instead of baking this, I put all the ingredients into my Lil' Dipper crockpot early this morning and let it go until lunch. The kids thought this was great--I served it with hunks of homemade garlic bread, carrot "chips" and sliced fresh zucchini. This was nice for a quick "lunch" on the weekend. I'd use more spices next time.

DREGINEK
22

DREGINEK

7/23/2003

This was designated as a new family favorite! I was skeptical about the ingrediants but they worked so well together! I didn't bother "layering" but rather, just mixed it all together, topping it with the mozzerella cheese. Fantastic dip!! We served with french bread and butter crackers. I cannot wait to make it for the upcoming holidays. This was soooo good!

Similar recipes

ADVERTISEMENT