This baked pizza dip is the perfect game day recipe!
This layered dip is topped with gooey cheese and can be made ahead.
Plus, it takes just 5 minutes to prepare!
I love serving this margherita pizza dip with fresh cut veggies, pita chips, or even garlic bread bites! This really is the perfect appetizer to make for a crowd, movie night, or as a game day snack! Plus I love how easy it is to prepare and that you can make this ahead of time.
Why you’ll love this baked pizza dip!
- It takes just 5 minutes to prepare this oven baked dip and then 20 minutes to bake!
- This pizza dip is made with simple ingredients like cream cheese, tomato sauce, mozzarella cheese and spices.
- You don’t have to worry about making pizza dough with this dip recipe, instead we’re focusing on the savory tomato sauce and lots of gooey cheese!
- This make ahead dip can easily be customized! I love adding pepperoni, mushrooms and sliced bell peppers.
Ingredients Needed
Cream Cheese: you’ll want the cream cheese to be soft before you start this recipe. If you don’t have time to soften it, add a couple tablespoons of warm milk to help make it spreadable. Alternatively, you can use a hand mixer or stand mixer to whip the cream cheese with the yogurt to get that spreadable texture that we want.
Greek Yogurt: if you don’t have Greek yogurt on hand, feel free to use sour cream or mayonnaise instead!
Marinara Sauce: you can use pizza sauce if you prefer, or if you’re a heat seeker try a spicy jarred tomato sauce.
Cheese: we’re using a combo of mozzarella and parmesan cheese. The cheesier this is, the better!
Spices: this spice blend is really going to amp up the pizza flavour.
Toppings: fresh tomatoes, basil and dried oregano bring the major pizza flavour!
Step by Step Process for this baked pizza dip
Step 1: Preheat your oven to 400°Fahrenheit.
Step 2: In a 9-inch pie plate (or a similar sized square/rectangular baking dish or cast iron skillet), combine the softened cream cheese, greek yogurt and spices. Spread on the bottom of the dish.
Step 3: Spread 1 cup of tomato sauce on top of the cream cheese mixture.
Step 4: Sprinkle over the mozzarella and parmesan cheese.
Step 5: Then, sprinkle over the chopped tomatoes (or any other toppings!) and ½ teaspoon of dried oregano.
Step 6: Bake in the oven for 20-25 minutes, or until the cheese is bubbling and starting to turn brown. If it isn’t as bubbly as you would like, you can broil on low for 1-3 minutes towards the end of the cooking time.
Step 7: Garnish with fresh chopped basil and enjoy!
Easy Cheesy Baked Pizza Dip
This easy, cheesy baked pizza dip appetizer is the ultimate party food! It's a quick game-day recipe that's sure to be a hit with your guests!
Ingredients
- 1 250g cream cheese, softened
- 1/4 cup greek yogurt
- 3/4 tsp garlic powder
- 3/4 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp chili flakes
- 1 cup marinara / tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
For the toppings
- 1/3 cup cup chopped baby tomatoes (or your choice of additional toppings - see notes for suggestions)
- 1/2 tsp dried oregano
- garnish with fresh basil
Instructions
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Preheat the oven to 400F.
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In a 9 inch pie plate (or similar sized cast iron skillet, square or rectangular baking dish) combine softened cream cheese, greek yogurt and spice blend. Spread on the bottom of the dish.
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Spread the 1 cup of marinara / tomato sauce on top of the cream cheese mixture.
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Sprinkle over all of the shredded mozzarella cheese and shredded parmesan cheese.
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Sprinkle over the fresh chopped tomatoes (or other desired toppings) and ½ tsp dried oregano.
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Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown. If needed, you can broil on low for 1-3 minutes at the end of the cooking time to achieve desired bubbly cheese topping.
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Garnish with fresh chopped basil and serve warm!
Recipe Notes
- Want to make this ahead of time? Assemble the dip as instructed and then cover and refrigerate for 1-2 days before baking. When you’re ready to bake the dip, make sure to remove from the fridge for at least 30 minutes before baking according to the instructions.
- If you don’t have time to soften the cream cheese, use a couple tablespoons of warm milk to help make it a spreadable consistency. Alternatively, use a hand mixer or stand mixer to whip the cream cheese with the yogurt for a spreadable texture.
- Substitutes for greek yogurt - try sour cream or mayonnaise.
- You can easily add additional toppings! Try pepperoni, mushrooms, onions, olives, bell peppers or other favorite toppings!
- Store in the fridge for up to 3 days in an airtight container.
Expert Tips for making this pizza dip
- I love this easy appetizer because you can customize it to your liking! Add pepperoni, mushrooms, onions, olives or bell peppers.
- If you want to use toppings that retain a lot of moisture, like mushrooms or pineapple, I recommend cooking them beforehand or patting dry with a paper towel.
- Make sure the cream cheese is softened before you start making the dip, otherwise it will be difficult to spread it on the bottom of the dish.
- I prefer using marinara sauce for this dip, but feel free to use pizza sauce!
FAQ
How can I make this ahead of time?
Assemble the dip as instructed, then cover and refrigerate for up to 2 days. When ready to bake, take it out of the fridge at least 30 minutes before baking.
I didn’t soften my cream cheese! What should I do?
If you didn’t remember to take your cream cheese out of the fridge ahead of time, I’ve got a few tricks! You can either mix it with a few tablespoons of warm milk to help make it spreadable, or whip the cream cheese with the Greek yogurt in a stand mixer or with a hand mixer to get that spreadable consistency.
What can I serve this with?
Serve this pizza dip with fresh vegetables, bagel chips, pita chips or crostini!
Storage
Store the baked pizza dip in the fridge for up to 3 days in an airtight container.
More delicious appetizer recipes to love from the blog
Easy Garlic & Herb Cheese Appetizer
Sun Dried Tomato Goat Cheese Pesto Appetizer
Until the next cooking adventure,
Jess
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