Description
A deliciously spicy and cheesy Hot Honey Pepperoni and Sausage Pizza Dip featuring layers of cream cheese, pizza sauce, mozzarella, sausage, and pepperoni, baked to bubbly perfection and served warm with garlic butter crostini for dipping.
Ingredients
Scale
Dip Ingredients
- ½ cup sausage meat (honey garlic, mild or hot Italian, or 2 sausages with casing removed)
- 8 ounces cream cheese (at room temperature, 1 brick, 250 grams)
- ½ cup sour cream (or plain Greek yogurt)
- ⅓ cup parmesan cheese (grated)
- ½ tsp dried oregano
- 1 cup pizza sauce (or marinara sauce)
- 1 cup mozzarella (shredded)
- 1 cup mini pepperoni (or regular size cut into quarters)
- 4 leaves fresh basil (sliced, optional garnish)
- 4 tbsp parmesan cheese (grated, optional garnish)
- Hot honey (for drizzling)
Crostini Ingredients
- 1 baguette (cut into ½ inch thick slices, diagonally on an angle)
- 3 tablespoons butter (melted)
- 1 clove garlic (minced)
Instructions
- Preheat Oven and Prepare Dishes: Preheat oven to 375℉. Grease an oven-safe baking dish or skillet with cooking spray. For the garlic bread crostini, line a baking sheet with parchment paper or foil and spray with cooking spray.
- Prepare Garlic Butter for Crostini: In a small bowl, mix melted butter with minced garlic. Brush both sides of each baguette slice with the garlic butter. Place slices on the prepared baking sheet and set aside.
- Cook Sausage: In a small frying pan, cook the sausage meat, crumbling it into small pieces as it cooks until just starting to get crispy. Drain excess fat and let cool.
- Make Cheese Mixture: In a small bowl, mix cream cheese, sour cream, parmesan cheese, and dried oregano until smooth and creamy.
- Layer the Dip: Spread the cream cheese mixture evenly into the prepared baking dish. Then, layer the pizza sauce evenly on top without mixing.
- Add Toppings: Sprinkle shredded mozzarella over the sauce, scatter cooked sausage crumbles on top, then add the mini pepperoni pieces evenly.
- Bake with Foil Cover: Cover the baking dish with foil and bake for 6-8 minutes or until the dip starts to bubble.
- Crisp Pepperoni: Remove foil and bake for an additional 1-2 minutes to crisp up the pepperoni.
- Bake Crostini: Five minutes after placing the dip in the oven, place the crostini baking sheet in the oven. Bake crostini for 4-5 minutes or until slightly toasted and golden brown, flipping halfway through.
- Remove from Oven: Take both the dip and crostini out of the oven.
- Optional Garnish: Sprinkle the dip with sliced fresh basil leaves and grated parmesan cheese.
- Serve: Drizzle hot honey over the dip. Serve warm with the garlic bread crostini and enjoy!
Notes
- Use sour cream or plain Greek yogurt based on preference for tanginess and creaminess.
- For a spicier dip, use hot Italian sausage and drizzle extra hot honey.
- Baking times may vary slightly depending on oven; watch for bubbling and crisp pepperoni.
- Crostini can be toasted in a toaster oven or under a broiler if preferred.
- Store leftovers in an airtight container and reheat in the oven for best texture.
