I’ve crafted a creamy, cheesy crock pot pizza dip that brings all the beloved flavors of pizza—gooey mozzarella, tangy sauce, and savory pepperoni—into a warm, shareable appetizer that's perfect for parties or a cozy night in.

Why You’ll Love This Recipe

I love how effortless it is—just layers of cream cheese, cheese, sauce, and pepperoni into the slow cooker—and I end up with a melty, flavorful dip. It’s a true crowd-pleaser for game days, family gatherings, or casual get-togethers. I also appreciate that I can prep it ahead, and it warms all the way through without much fuss.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
3½ cups freshly shredded mozzarella (1½ cups for the filling, 2 cups for the topping)
⅓ cup grated parmesan cheese
1½ teaspoon Italian seasoning
1 teaspoon garlic powder
5 oz mini pepperoni
14 oz jarred pizza sauce
1 tablespoon fresh chopped basil (for garnish, optional)
French bread, bread sticks, naan, or fresh veggies for dipping

directions

I beat the softened cream cheese in a bowl with a handheld mixer until smooth (about 1–1½ minutes).
I mix in 1½ cups mozzarella, parmesan, Italian seasoning, and garlic powder until just combined.
I spray the slow cooker with nonstick spray and spread the cream cheese mixture evenly at the bottom.
I scatter half of the mini pepperoni over that layer, then pour the pizza sauce on top.
I sprinkle the remaining 2 cups mozzarella and the rest of the pepperoni on top.
I cover and cook on low for 3 hours or on high for 2 hours.
Before serving, I switch to “warm” and garnish with fresh basil. I serve it straight from the crock pot with dippers.

Servings and timing

Servings: Makes about 8 servings
Prep time: 5 minutes
Cook time: 2 hours on high or 3 hours on low
Total time: Approximately 2 hours 5 minutes

Variations

I sometimes swap in reduced-fat cream cheese or use a pizza cheese blend in place of mozzarella.
I’ve added cooked sausage, sautéed peppers or mushrooms, or even pineapple for fun twists.
If I don’t have fresh basil, I use fresh parsley or a sprinkle of dried basil instead.

storage/reheating

I let leftovers cool, then store them in an airtight container in the fridge for up to 3 days.
For reheating:
- Microwave: Heat a portion on high 1–2 minutes, stirring halfway, then in 30-second intervals until heated through.
- Oven: Cover the dip and bake at 350 °F for about 20 minutes.
- Slow cooker: Reheat on low for 1–2 hours, stirring occasionally.
I don’t recommend freezing—cream cheese texture changes afterward.

FAQs

Can I use pre-shredded mozzarella instead of shredding it myself?

Yes, but I find freshly shredded mozzarella melts more smoothly and creates a creamier texture.

Do I need to cook the pepperoni beforehand?

Nope! The mini pepperonis cook perfectly in the crock pot—they get slightly crispy on top, which I love.

Is it necessary to spray the slow cooker?

It's optional, but I always spray it—it makes cleanup way easier and prevents sticking.

Can I substitute other cheeses?

Absolutely! I’ve used a pizza blend or even asiago or romano. Just pick what melts well and tastes great to me.

Should I stir the dip while it's cooking?

I don’t stir—keeping the layers distinct gives the best texture and presentation.

Conclusion

I’m totally hooked on this easy, flavorful crock pot pizza dip—it’s simple to prepare, warms ideally, and always disappears fast whenever I serve it. Whether I’m hosting friends or just indulging at home, this dip has become my go-to for a bubbly, cheesy crowd-pleaser.