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Baked Pizza dip topped with pepperoni and toasted crostini dipping into the cheesy dip.
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Pizza Dip

This pizza dip is easy to make with a creamy base, pizza sauce, melty cheese, and your favorite pizza toppings. Perfect for parties or game days.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Kristen Chidsey

Ingredients

  • 8 ounces cream cheese at room temperature
  • ½ cup cottage cheese
  • ¼ cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ⅛ teaspoon crushed red pepper flakes optional
  • 1 cup pizza sauce
  • 1½ cups shredded mozzarella cheese
  • pizza toppings of choice

Toasted Crostini (Optional)

  • 1 (12-ounce) baguette
  • extra virgin olive oil to drizzle
  • garlic powder to sprinkle

Instructions

  • Preheat the oven to 400℉.
  • In a food processor fitted with an s-blade, combine 8 ounces cream cheese, ½ cup cottage cheese, ¼ cup grated parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon dried basil, and ⅛ teaspoon crushed red pepper flakes until smooth and creamy.
    Spatula showing blended base made in food processor with seasonings, cottage cheese, and cream cheese.
  • Spread the cream cheese mixture out into an even layer in a 9-inch pie plate (or 9-inch square baking dish). Top with an even, thin layer of pizza sauce, cover with an even layer of mozzarella cheese. Add pizza toppings of choice.
    Cream cheese and cottage cheese based spread out in shallow layer in pie plate topped with pizza sauce, shredded mozzarella cheese, and sliced pepperoni.
  • Bake for 18-22 minutes, or until the cheese has melted and browned slightly.
    Baked pizza dip in white pie plate topped with pepperoni and parsley and served with toasted crostini.

For the Crostini

  • Slice a baguette into ½-inch thick slices and place on baking sheet. Lightly drizzle with olive oil and sprinkle with garlic powder. Bake at 400℉ for 5-7 minutes until lightly golden and serve with the pizza dip.
    Sliced baguette on baking tray after being lightly toasted to serve with pizza dip.

Notes

Cottage Cheese: Use full-fat or reduced fat, never fat-free, which can cause the dip to separate. And if desired, you can use plain Greek yogurt or full-fat sour cream in place of the cottage cheese. You will need to add a ½ teaspoon of salt and increase the parmesan cheese to ⅓ cup.
Options for Toppings: Pepperoni, cooked and crumbled Italian sausage, banana peppers, sliced olives, diced onion, chopped peppers, sauteed (or canned) sliced mushrooms, etc.
Leftover Dip: Store in an airtight container for up to 4 days in the refrigerator. Reheat as desired.

Nutrition

Calories: 104kcal | Carbohydrates: 4g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 321mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 0.4mg
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