Let Me Tell You About My Crock Pot Pizza Dip Obsession
So here’s the thing. I never really saw myself as a ‘dip person’ until I met Crock Pot Pizza Dip. I think it was a chilly football Sunday some years back; my friend Lisa showed up, told me to trust her, and next thing I knew, my kitchen smelled like the best corner pizza joint in town. Kids were literally scraping the slow cooker with spoons at the end (might’ve been me too, who’s to say?). Might have spilled a little on the dog. Anyway.
Since then, this has kind of become my ultimate “people are coming over and I want to act casual about it but also impress them” dish. There’s something about watching cheese bubble up around the edges and pepperoni getting all crisp at the sides that’s just cozy. And if you’re anything like me, you’ll keep telling yourself you’re just having “one more scoop.” (Yeah, right.)
Why You’ll Love This One (Trust Me, You Will)
I make this when I don’t even feel like cooking but still want to feel like I did. My family goes crazy for this because it’s kind of pizza but even cheesier (and honestly, isn’t that the dream?). Oh, and it’s a serious life-saver when my plans spiral—last week I forgot I promised to bring an appetizer and, boom, out came the slow cooker and everyone was none the wiser. If your cheese gets that golden, lava-like top, count yourself lucky. (Try not to touch it right away though, ask me how I know…)
Here’s What You’ll Need (And What’s Totally Swappable)
- 1 brick (8 oz) cream cheese (Honestly, store brand is fine—my grandmother always insisted on Philadelphia, but I’ve yet to taste the difference after it melts)
- 2 cups shredded mozzarella (I’ve swapped in Italian blend in a pinch, still dreamy)
- 1/2 cup grated parmesan (Parmigiano-Reggiano if you wanna be fancy, but I’m not judging)
- 1 can (14 oz) pizza sauce (sometimes I use marinara, or even just blended tomatoes with a little oregano)
- 1 cup mini pepperoni or regular pepperoni chopped up (I sometimes use cooked Italian sausage if I’m out of pepperoni—it’s honestly pretty forgiving)
- 1/2 cup chopped bell pepper or mushrooms (totally optional, but adds some nice pizza vibes. Or whatever veggie’s about to go off in your fridge)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder (I’ve used real minced garlic in a moment of ambition. It was nice!)
- Pinch of red pepper flakes (for that little kick. Or leave it out. No one’s policing dips here.)
How I Actually Make This (It’s Never Totally the Same)
- Plop that cream cheese right in the bottom of your slow cooker. I rarely bother to let it soften first, but maybe that’s just my laziness shining through.
- Sprinkle in mozzarella and parmesan, then pour pizza sauce on top. No need to stir yet; it’ll mingle as it heats. This is usually where my daughter tries to snitch extra cheese—can’t even blame her.
- Scatter in pepperoni (save a handful for the top if you wanna be fancy). If you’re adding veggies or sausage, in they go now. I sometimes just sneak in whatever needs using up.
- Sprinkle over oregano, garlic powder, and those red pepper flakes. I usually stick my head over the pot and inhale—smells like Friday night.
- Cover and set your Crock pot on low for about 2-3 hours, or even on high for about 1 hour if you’re pressed for time. You’ll know it’s done when it’s all melty and bubbly around the edges. Don’t worry if it looks a bit runny—cheese behaves itself once you turn it off and let it sit a bit.
- Give everything a gentle stir before serving. Or, just serve straight from the pot and let people dig around. (Honestly, less cleaning that way.)
A Few Notes (Gleaned From Mild Chaos)
- Don’t stress if you forgot to spray the slow cooker first—just soak it after, comes off easy enough. Or, better yet, use a liner if you’re planning to ignore dishes for a day (not that I *ever* do that…)
- I think this tastes even better the next day—like, the flavors get cozy together overnight. If you don’t eat it all in one go, which rarely happens at my place.
- Oh, and if you double the recipe, just watch out—it’ll take longer to heat through and you might end up with a surprising cheese volcano, learned that the bubbly way.
Variations I’ve Tried (Some More Successfully Than Others)
- Mushrooms and onions instead of pepperoni? Super tasty for the veg-heads.
- Once tossed in pineapple—my partner loved it, but my kids had words (something about “pizza crimes”).
- Tried a white pizza version with Alfredo sauce once. It was okay, but I actually missed the classic tomato-y tang. So, lesson learned.
- Oh, and swapping cheddar in for mozzarella? Not my brightest idea, but maybe some folks are into it. You do you!
What You Really Need (And What I Use Instead Sometimes)
- Slow cooker (of course, but honestly, I’ve rigged this in a covered baking dish in the oven at low temp, like 250°F, in a pinch. Wasn’t exactly the same, but it did the trick.)
- Mixing spoon (but I’ve used a spatula, or, once, the handle of a big wooden salad server…it was clean. Judge not.)
- Small sharp knife for chopping whatever you’re adding in
How to Store (Spoiler: It Never Survives the Night Here)
If you somehow end up with leftovers (which basically never happens in my house), just pop them in an airtight container in the fridge. Should keep fine for 2-3 days, though it will get a bit firmer. Actually, it’s really good cold too, but maybe that’s just me. To warm it up, I just shove it back in the slow cooker on low, or microwave a scoop. Easy peasy.
Scooping, Dipping, and Getting Messy (My Favorite Ways to Serve)
We’re pretty low-key; I set out a mess of pita chips, sliced baguette, even tortilla chips, and let folks at it. If it’s a special occasion, I’ll toast up some garlic bread slices. Once, my cousin dipped pickles—yep, actually pretty nice, if you’re into that sort of thing. Kids like to scoop with breadsticks. Oh, and we always serve with a stack of napkins, because there is zero way to stay tidy with this one.
Things I’ve Learned the Hard Way (Learn From My Dippy Errors!)
- I tried rushing the melting once by cranking the heat—ended up with a burnt, leathery cheese circle around the edge. Don’t. Low and slow is your friend.
- Once forgot to stir before serving—it still tasted fine, but someone ended up with a cheese avalanche and almost lost their chip. (They weren’t even mad, to be fair.)
- If you use lots of veggies, they let off water as they cook, so maybe cut back on sauce a bit. Or don’t worry about it; it’s all just dip in the end.
Real Life Q&A (From My Phone, Actually)
Q: Does this reheat well for leftovers?
Yeah! Actually, I sometimes think the flavors work even better the next day. Just don’t reheat on high; keep it gentle.
Q: Can you make it dairy free?
Probably? I haven’t tried, but a friend swears by some vegan mozz and tofu cream cheese—though full honesty, I missed the real cheese stretch. Up to you!
Q: Can I double it in a bigger crock pot?
Sure can. Just increase the time and keep a lazy eye on it so it doesn’t bubble out. Or embrace the cheese lava. Up to you.
Q: What if my sauce seems runny?
Totally normal, especially right after stirring. Let it sit 10 minutes with the lid off; it thickens right up, promise.
Q: Could I add olives? Or just skip the pepperoni totally?
Both! Go nuts. This stuff is basically a science experiment that always tastes yummy (unless you try to sub in anchovies, which I tried once—I won’t again.)
Oh, and by the way: If you ever need to distract hungry folks for a bit, just uncover the slow cooker and let them take a whiff—works every time in my house.
Ingredients
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1 cup pizza sauce
- 1 cup mini pepperoni slices
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped green bell pepper
- 1/4 cup sliced black olives
- 1 tsp Italian seasoning
Instructions
-
1Spray the inside of the crock pot with nonstick cooking spray.
-
2Spread the softened cream cheese evenly on the bottom of the crock pot.
-
3Pour the pizza sauce over the cream cheese layer.
-
4Sprinkle mozzarella cheese, mini pepperoni, green bell pepper, and black olives evenly over the sauce.
-
5Top with grated Parmesan cheese and Italian seasoning.
-
6Cover and cook on low for 2 hours, or until the cheese is melted and bubbly. Serve warm with bread, crackers, or chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
