I made an Oven Baked Pizza Dip with cream cheese, sour cream, marinara, mozzarella, Parmesan and your favorite pizza toppings, and there’s one simple trick I use that makes it a guaranteed party hit.

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I never thought a dip could hijack a party until I brought my Oven Baked Pizza Dip. A smooth layer of cream cheese that hits richer than you expect, with molten mozzarella that pulls into ridiculous strings, it looks like pizza but eats like a clever snack.

People kept asking what was in it, and watching them try to guess became half the fun. It’s loud, a little messy, and somehow makes every gathering feel like it needs more napkins.

You’re gonna wanna hide a few spoonfuls for later, I tried to do that and failed spectacularly.

Ingredients

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Cream cheese: Thick, creamy base adds richness and fat, some protein, low fibre.
Sour cream: Lightens texture, tangy flavor, small amount protein and calcium, more fat.
Marinara sauce: Tomato based, provides vitamin C and fiber, adds sweet tangy acidity.
Mozzarella: Melts perfectly, gooey texture, good source of protein and calcium but its milky.
Parmesan: Sharp nutty punch, strong salty umami, little goes a long way.
Pepperoni and cured meats: Salty savory, adds protein and flavor but dont forget its high sodium and fat.
Fresh basil: Bright herb lift, adds fresh aroma vitamin K and subtle peppery notes.
Olive oil drizzle: Finishing oil gives silky sheen, healthy monounsaturated fats in small amounts.

Ingredient Quantities

8 oz (225 g) cream cheese softened

1/2 cup (120 g) sour cream

1 to 1 1/2 cups (240 to 360 ml) marinara sauce

1 1/2 cups (about 150 g) shredded mozzarella divided

1/2 cup (about 50 g) grated Parmesan

1 teaspoon Italian seasoning or dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes optional

salt and black pepper to taste

About 1 to 1 1/2 cups total pizza toppings your choice eg 1 cup chopped pepperoni, 1/2 cup cooked crumbled Italian sausage, 1/4 cup sliced black olives, 1/4 cup diced green bell pepper

2 tablespoons chopped fresh basil or sliced green onions optional

1 tablespoon olive oil for drizzling optional

How to Make this

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1. Preheat oven to 375°F (190°C) and grease an 8 or 9 inch ovenproof skillet or baking dish, or lightly oil a cast iron pan.

2. Soften 8 oz (225 g) cream cheese (microwave 10–15 seconds if you’re impatient) then beat it with 1/2 cup (120 g) sour cream until smooth with a hand mixer or sturdy whisk.

3. Stir in 1 teaspoon Italian seasoning (or dried oregano), 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper flakes if using, and salt and black pepper to taste.

4. Fold in about 1 cup of the marinara (use 1 to 1 1/2 cups total depending how saucy you want it; reserve roughly 1/2 cup for topping), plus about 1 cup of the shredded mozzarella and all of the 1/2 cup (about 50 g) grated Parmesan so the base is cheesy and creamy.

5. Spread the cheese mixture into your prepared dish, spoon the reserved marinara over the top and swirl gently so you still get cheesy bits and saucy pockets.

6. Sprinkle the remaining 1/2 cup shredded mozzarella over the sauce, then scatter about 1 to 1 1/2 cups total of your pizza toppings (eg 1 cup chopped pepperoni, 1/2 cup cooked crumbled Italian sausage, 1/4 cup sliced black olives, 1/4 cup diced green bell pepper) evenly on top. Drizzle 1 tablespoon olive oil if you want a glossy finish.

7. Bake for 18 to 25 minutes until the dip is bubbling and cheese is melted. If you want golden brown spots, pop it under the broiler 1 to 2 minutes but watch it close so it doesnt burn.

8. Take it out, let it sit 3 to 5 minutes so it firms up a bit, taste and add a little more salt and pepper if needed.

9. Sprinkle 2 tablespoons chopped fresh basil or sliced green onions over the top before serving for freshness.

10. Serve warm with breadsticks, sliced baguette, pita chips or veggies. Tip: use freshly shredded mozzarella for the best melt, precook any raw toppings (sausage, mushrooms, peppers) and reheat leftovers in the oven or microwave for a gooey encore.

Equipment Needed

1. 8 or 9 inch ovenproof skillet or small baking dish or cast iron pan
2. Medium mixing bowl
3. Hand mixer or a sturdy whisk
4. Measuring cups and measuring spoons
5. Cheese grater (for fresh mozzarella)
6. Rubber spatula and a wooden spoon for spreading and stirring
7. Cutting board and a chef’s knife for toppings
8. Oven mitts or potholders
9. Large spoon or small ladle for spooning marinara and serving

FAQ

Q: Can I make the dip ahead of time? A: Yes, you can assemble it in the baking dish, cover and refrigerate up to 24 hours, then bake straight from the fridge. If you want, bake it fully, cool, store up to 4 days and reheat before serving.

Q: What temp and how long do I bake it? A: Bake at 350°F (175°C) for about 20 to 25 minutes until it's bubbling around the edges. If you like browned cheese, pop it under the broiler 1 to 2 minutes but watch it close so it doesnt burn.

Q: Any tricks to keep the dip from getting watery? A: Yes, use a thicker marinara or simmer your sauce a bit to reduce water, pat wet toppings like mushrooms or fresh tomatoes, and avoid adding extra watery ingredients. Less marinara also helps if your cream cheese mix seems thin.

Q: Can I swap ingredients for dietary needs? A: Totally. Use Greek yogurt or light cream cheese to cut fat, or swap in dairy free cream cheese and vegan mozzarella for a vegan version. Cook raw meats first so everything stays safe and not soggy.

Q: What should I serve it with? A: Anything sturdy enough to scoop, think crusty baguette slices, breadsticks, pita chips, tortilla chips or raw veg like bell pepper strips. Pro tip: serve in a cast iron skillet so it stays warm longer.

Q: How do I store and reheat leftovers? A: Cover and refrigerate up to 4 days. Reheat in a 350°F oven for 10 to 20 minutes until bubbly, or microwave in 30 second bursts stirring between. You can also freeze baked dip in an airtight container up to 2 months, thaw overnight before reheating.

BEST Pizza Dip Recipe Substitutions and Variations

Cream cheese: swap with 1 cup whole‑milk ricotta plus 2 tbsp plain Greek yogurt for similar creaminess and a bit of tang, or use 8 oz Neufchatel 1:1 if you want less fat. let it come to room temp so it mixes smooth.
Sour cream: replace cup‑for‑cup with plain Greek yogurt, or use blended cottage cheese (pulse in a food processor) if you want extra protein. if yogurt is thick, thin with a splash of milk.
Marinara sauce: use pizza sauce 1:1, or 1 cup crushed tomatoes plus 1 tsp Italian seasoning and a pinch of sugar, simmer a few minutes to thicken. drain watery tomatoes first so dip isn’t runny.
Mozzarella: swap with equal parts provolone or fontina for great melt, or use a mozzarella/cheddar mix for sharper flavor. shredding from a block melts way better than preshredded.

Pro Tips

– Let the cream cheese truly warm up to room temp before mixing, or zap it in 5 to 10 second bursts instead of a long blast, otherwise you get lumps or an overworked gluey texture. If the mix gets too loose, pop it in the fridge 10–15 minutes to firm up before baking.

– Use freshly shredded low-moisture mozzarella and freshly grated Parmesan when you can, not the pre-shredded stuff, it melts way better. Also precook and drain any raw toppings (sausage, mushrooms, peppers) so the dip doesn’t end up watery and the flavors are more concentrated.

– If your marinara seems thin, simmer it down a bit or stir in a teaspoon of tomato paste, then cool before adding, that keeps the dip from becoming soup in the middle. Reserve some sauce to spoon on top for those saucy pockets instead of mixing it all in.

– Bake in a well-heated oven in a cast-iron or ovenproof skillet if you have one for nicer browned edges, and if you want extra color blast it under the broiler for 30–90 seconds while watching closely. Let the dip rest a few minutes after baking so it firms up, otherwise it will runny and scorches tongues.

BEST Pizza Dip Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made an Oven Baked Pizza Dip with cream cheese, sour cream, marinara, mozzarella, Parmesan and your favorite pizza toppings, and there's one simple trick I use that makes it a guaranteed party hit.

Servings

servings

Calories

427

kcal

Equipment: 1. 8 or 9 inch ovenproof skillet or small baking dish or cast iron pan
2. Medium mixing bowl
3. Hand mixer or a sturdy whisk
4. Measuring cups and measuring spoons
5. Cheese grater (for fresh mozzarella)
6. Rubber spatula and a wooden spoon for spreading and stirring
7. Cutting board and a chef’s knife for toppings
8. Oven mitts or potholders
9. Large spoon or small ladle for spooning marinara and serving

Ingredients

8 oz (225 g) cream cheese softened
1/2 cup (120 g) sour cream
1 to 1 1/2 cups (240 to 360 ml) marinara sauce
1 1/2 cups (about 150 g) shredded mozzarella divided
1/2 cup (about 50 g) grated Parmesan
1 teaspoon Italian seasoning or dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes optional
salt and black pepper to taste
About 1 to 1 1/2 cups total pizza toppings your choice eg 1 cup chopped pepperoni, 1/2 cup cooked crumbled Italian sausage, 1/4 cup sliced black olives, 1/4 cup diced green bell pepper
2 tablespoons chopped fresh basil or sliced green onions optional
1 tablespoon olive oil for drizzling optional

Directions

Preheat oven to 375°F (190°C) and grease an 8 or 9 inch ovenproof skillet or baking dish, or lightly oil a cast iron pan.
Soften 8 oz (225 g) cream cheese (microwave 10–15 seconds if you're impatient) then beat it with 1/2 cup (120 g) sour cream until smooth with a hand mixer or sturdy whisk.
Stir in 1 teaspoon Italian seasoning (or dried oregano), 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper flakes if using, and salt and black pepper to taste.
Fold in about 1 cup of the marinara (use 1 to 1 1/2 cups total depending how saucy you want it; reserve roughly 1/2 cup for topping), plus about 1 cup of the shredded mozzarella and all of the 1/2 cup (about 50 g) grated Parmesan so the base is cheesy and creamy.
Spread the cheese mixture into your prepared dish, spoon the reserved marinara over the top and swirl gently so you still get cheesy bits and saucy pockets.
Sprinkle the remaining 1/2 cup shredded mozzarella over the sauce, then scatter about 1 to 1 1/2 cups total of your pizza toppings (eg 1 cup chopped pepperoni, 1/2 cup cooked crumbled Italian sausage, 1/4 cup sliced black olives, 1/4 cup diced green bell pepper) evenly on top. Drizzle 1 tablespoon olive oil if you want a glossy finish.
Bake for 18 to 25 minutes until the dip is bubbling and cheese is melted. If you want golden brown spots, pop it under the broiler 1 to 2 minutes but watch it close so it doesnt burn.
Take it out, let it sit 3 to 5 minutes so it firms up a bit, taste and add a little more salt and pepper if needed.
Sprinkle 2 tablespoons chopped fresh basil or sliced green onions over the top before serving for freshness.
Serve warm with breadsticks, sliced baguette, pita chips or veggies. Tip: use freshly shredded mozzarella for the best melt, precook any raw toppings (sausage, mushrooms, peppers) and reheat leftovers in the oven or microwave for a gooey encore.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.