Pepperoni Dip II

Pepperoni Dip II

71 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  TEEJAYE72

“Cut plain bagels into bite-sized pieces and dip them into this simple hot dip.”

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Adjust Servings

Original recipe yields 3 cups



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese.
  3. Bake uncovered 15 minutes, or until bubbly and lightly browned.

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Reviews (71)

Rate This Recipe


This was a great recipe. I have been making pepperoni dip for a few years,but I use cream of celery soup instead.



Mmmm! So easy & yummy & always a hit at parties. I also always double this recipe & use the pre-sliced pepperoni & put it all in the food processor, too. Strange recipe but w/ great results! "Everything", Onion, Garlic, & Poppy bagels seem to be the faves for dipping choices. Also so easy to make a reduced-fat version w/ the turkey pepperoni, reduced-fat soup, & reduced-fat cream cheese. Even boys can't tell the difference!



I've been making this for years and it's GREAT! It's one of those recipes that sound strange and no one can guess the ingred. It's easy too. It's probably the most requested recipe I ever made. Double for parties and you can also serve with cut up pita bread. I chop the pepperoni very small in my food processor and I also bake it so the juices get cooked though. I do re-heat it in the microwave.

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Amount Per Serving (24 total)

  • Calories
  • 90 cal
  • 5%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 266 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Hot Onion Dip


next recipe:

Beer Cheese Dip II