Description
A creamy, cheesy crock pot pizza dip that captures the flavors of pizza in a warm, melty appetizer—perfect for parties, game days, or cozy nights in.
Ingredients
- 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 tsp Italian seasoning
- 1 tsp garlic powder
- 5 oz mini pepperoni
- 14 oz jarred pizza sauce
- 1 Tbsp fresh chopped basil (optional, for garnish)
- French bread, bread sticks, naan, or fresh veggies for dipping
Instructions
- Beat the softened cream cheese in a bowl with a handheld mixer until smooth (about 1–1½ minutes).
- Mix in 1½ cups mozzarella, parmesan, Italian seasoning, and garlic powder until just combined.
- Spray the slow cooker with nonstick spray and spread the cream cheese mixture evenly at the bottom.
- Scatter half of the mini pepperoni over the layer, then pour the pizza sauce on top.
- Sprinkle the remaining 2 cups mozzarella and the rest of the pepperoni on top.
- Cover and cook on low for 3 hours or on high for 2 hours.
- Switch to “warm” before serving and garnish with fresh basil if desired. Serve with chosen dippers.
Notes
- Freshly shredded mozzarella melts more smoothly than pre-shredded.
- You can substitute other cheeses like asiago, romano, or a pizza blend.
- Leftovers can be stored for up to 3 days in the fridge.
- Reheat in the microwave, oven, or slow cooker. Avoid freezing.
- Layering is key—avoid stirring during cooking for best texture.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 3g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 60mg
