Slow Cooker Pizza Dip
All the flavours of a pepperoni pizza go into this layered dip. A garlicky cream cheese and parmesan base sits under pizza sauce, mozzarella and pepperoni, and the slow cooker melts it all into a bubbling, scoopable dip. Set it out with toasted bread and let everyone dig in.
By Maya Ellison
Published
- Prep Time
- 10 mins
- Cook Time
- 2 hrs
- Total Time
- 2 hrs 10 mins
- Servings
- About 4 cups
How do you make Slow Cooker Pizza Dip?
Beat 225 g softened cream cheese with 50 g grated parmesan, Italian seasoning and garlic powder, then spread it in a small slow cooker. Top with 375 ml (1 1/2 cups) pizza sauce, 200 g shredded mozzarella and 60 g sliced pepperoni. Cover and cook on LOW for 1 1/2-2 hours, until melted and 74°C (165°F) in the centre. Serve warm with toasted bread.
- Total time
- 2 hrs 10 mins
- Calories
- 210 per serving
- Protein
- 10 g
- Yield
- About 4 cups
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Cheese base
Toppings
Equipment
Small slow cooker (1.5-3 litre) · Mixing bowl · Spatula · Clean tea towel or paper towel · Instant-read thermometer
Quick Directions
Make the cheese base
Beat the cream cheese, parmesan, Italian seasoning and garlic powder together in a bowl until smooth.
Layer the toppings
Spoon the pizza sauce over the cheese base and spread it to the edges.
Slow cook
Lay a clean tea towel or 2 layers of paper towel across the top of the slow cooker, then put the lid on; this catches condensation so the cheese doesn't turn watery.
Serve warm
Remove the towel, scatter over the basil and switch the slow cooker to WARM.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker pizza dip.
Make the cheese base
Beat the cream cheese, parmesan, Italian seasoning and garlic powder together in a bowl until smooth. Lightly grease a small slow cooker (1.5-3 litre) and spread the mixture evenly over the bottom.
Layer the toppings
Spoon the pizza sauce over the cheese base and spread it to the edges. Scatter the mozzarella over the sauce, then arrange the pepperoni on top and sprinkle with red pepper flakes, if using.
Slow cook
Lay a clean tea towel or 2 layers of paper towel across the top of the slow cooker, then put the lid on; this catches condensation so the cheese doesn't turn watery. Cook on LOW for 1 1/2-2 hours, until the cheese is melted, the edges are bubbling and the centre reaches 74°C (165°F).
Serve warm
Remove the towel, scatter over the basil and switch the slow cooker to WARM. Serve with toasted baguette slices, breadsticks or pita chips, scooping down through all the layers.
Recipe Tips
- Use a small slow cooker. In a large one the layers spread thin and the edges can burn before the centre heats through.
- Low-moisture mozzarella, the firm block kind, melts without releasing water. Fresh mozzarella makes the dip soupy.
- Blot the pepperoni with paper towel before layering to soak up some of the surface oil.
- Parmesan is traditionally made with animal rennet. If you make the vegetarian version below, choose a parmesan-style cheese made with vegetable rennet.
Variations
- Vegetarian pizza dip: skip the pepperoni and top with sliced black olives, diced green pepper and sliced mushrooms.
- Supreme pizza dip: add 1/2 cup each diced green pepper and sliced black olives along with the pepperoni.
- Sausage pizza dip: replace the pepperoni with 225 g Italian sausage, crumbled, browned and cooked to 71°C (160°F), then drained.
Nutrition (per serving)
| Calories | 210 |
|---|---|
| Protein | 10 g |
| Carbs | 6 g |
| Fat | 16.5 g |
| Saturated fat | 9 g |
| Fibre | 1 g |
| Sugar | 3 g |
| Sodium | 530 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freezing is not recommended; the cream cheese base turns grainy when thawed.
- Reheat
- Reheat portions in the microwave in 30-second bursts, or in a small baking dish at 180°C (350°F) for 15-20 minutes, until bubbling and 74°C (165°F) in the centre. Don't reheat leftovers in the slow cooker.
Slow Cooker Pizza Dip FAQs
What do you dip in pizza dip?
Toasted baguette slices, breadsticks, garlic bread, pita chips and crackers are all sturdy enough to scoop through the layers. For a lighter option, use bell pepper strips, celery sticks or cucumber rounds.
Can I make pizza dip ahead of time?
Yes. Make the cream cheese base up to 2 days ahead and keep it covered in the fridge. Spread it into the slow cooker and add the toppings just before cooking, allowing an extra 15-20 minutes because the base starts cold.
Can I make pizza dip in the oven instead?
Yes. Layer it in a 23 cm (9 inch) pie dish or small baking dish and bake at 180°C (350°F) for 20-25 minutes, until the cheese is melted and the edges are bubbling.
How long can pizza dip sit out?
Keep pizza dip on the WARM setting while you serve it. If it is unplugged or moved to the table, eat it within 2 hours and refrigerate any leftovers within that time.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
