Crock Pot Pizza Dip
This crock pot pizza dip is a savory blend of melted cheese, pizza sauce, and hearty toppings, all cooked to perfection in your slow cooker. It's an easy-to-make dish that’s perfect for game days, parties, or any casual get-together.
Servings: 8
Calories: 367kcal
Ingredients
- 8 ounces cream cheese, softened
- 3 ½ cups freshly shredded mozzarella cheese, divide 1 ½ cups filling and 2 cups topping
- ⅓ cup grated parmesan cheese
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 5 ounces pepperoni minis, I used Hormel brand
- 14 ounces jarred pizza sauce, I used Ragu brand
- 1 tablespoon fresh chopped basil, optional garnish
- French bread, bread sticks, naan bread or fresh veggies for dipping
Instructions
- Add the cream cheese to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium high speed to beat the cream cheese for 1 to 1 ½ minutes until smooth.
- Add 1 ½ cups of freshly shredded mozzarella cheese, grated parmesan cheese, Italian seasoning and garlic powder to the cream cheese. Continue to mix just until well combined.
- Spray either a 4-5 quart -or- a 6-7 quart slow cooker with nonstick cooking spray.
- Evenly spread the cream cheese mixture in the bottom of the slow cooker.
- Sprinkle half of the package of pepperoni minis over the top of the cream cheese mixture.
- Evenly spread the jarred pizza sauce over the pepperoni minis layer.
- Sprinkle the remaining 2 cups of freshly shredded mozzarella cheese on top of the pizza sauce layer.
- Sprinkle the remaining half of the pepperoni minis over the shredded cheese.
- Cover with the slow cooker lid and cook on low heat for 3 hours, or high heat for 2 hours. Just before serving sprinkle the top of the pizza dip with the fresh chopped basil. Serve with your choice of bread, bread sticks, naan or fresh veggies.
Notes
- Ensure your cream cheese is thoroughly softened to avoid lumps in your dip. Leaving it out at room temperature for 30 minutes before mixing is a helpful practice.
- Use freshly shredded mozzarella for a better melt and flavor than pre-shredded cheeses, which often contain anti-caking agents.
- Lightly press the pepperoni into the cheese layers to prevent them from curling up too much during cooking.
Nutrition
Calories: 367kcal | Carbohydrates: 7g | Protein: 18g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 985mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 4mg | Calcium: 329mg | Iron: 1mg