Best 4 Ricotta Pepperoni Dip Recipes

CHEESY PEPPERONI DIP

Steps:

• Soften the cream cheese for 30 minutes on the countertop for easy combining.
• While the cream cheese softens, prep your ingredients. Shred the cheese, slice the pepperoni into smaller bite-sized pieces so it's easier to eat.
• Preheat oven to 350°F. Get out your 9" pie plate (or your glass Pyrex dish) and spray with nonstick cooking spray. Set aside.
• Using a hand mixer, whip the cream cheese, sour cream, oregano and Italian seasoning together.
• Spread the cream cheese on the bottom of your pie plate using a rubber spatula.
• Ladle on the pizza sauce evenly over the cream cheese, and spread.
• Sprinkle about half of the pepperoni over the top of the cream cheese and sauce.
• Combine the mozzarella and cheddar cheeses and sprinkle them over the pepperoni to create the next layer.
• Place the remaining pepperoni pieces on the top of the cheese. You could leave some whole pepperonis on top of the dip for visual effect, but I left them off mine since our pepperoni was really large.
• Bake for 20-25 minutes until cheese is bubbly, and the pepperoni is cooked.
• Serve immediately with bread, chips, veggie slices or breadsticks, and enjoy.

PIZZA DIP WITH GARLIC TOAST

Steps:

• For the pizza dip: Preheat the oven to 450 degrees F.
• Put the ricotta, cream cheese, sour cream, oregano and 1 cup of the mozzarella in a bowl and mix. Add to the bottom of a 9-inch round baking dish. Top with the marinara sauce and remaining mozzarella. Scatter the pepperoni, olives and green peppers over the top. Set aside.
• For the garlic toast: Put the French bread on a baking sheet cut-side up. Mix the butter, oregano and garlic in a bowl, then spread the butter mixture on top of the French bread halves.
• Bake both the dip and bread until the bread is golden and the dip is hot and bubbly, about 12 minutes.
• Slice the bread into sticks or wedges. Garnish the dip with basil and serve alongside the bread.

PEPPERONI PIZZA DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
• For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
• For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
• To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

WHITE PIZZA DIP

Steps:

• Preheat oven to 350°. In a small bowl, mix sour cream, ricotta cheese, 3/4 cup mozzarella cheese, pepperoni and soup mix until blended. Spread into a greased 9-in. pie plate. Sprinkle with remaining mozzarella cheese., Bake, uncovered, until bubbly, 35-40 minutes. Serve with baguette slices.