BEST CROCK POT PIZZA DIP

WHY YOU’LL LOVE THIS RECIPE

• This unique party appetizer is easy to assemble and is packed with delicious pizza flavor.
• Great for game day, holidays, or any special occasion.
• It's made with less than ten easy-to-find ingredients.
• Let it stay warm in the crock pot while you enjoy time with guests!

INGREDIENTS YOU’LL NEED

• Cream Cheese - Adds thickness to the dip along with a delicious creaminess.
• Pizza Sauce - The base of the dip and what gives it that iconic pizza flavor we all love.
• Mozzarella Cheese - A classic pizza cheese that melts beautifully and tastes amazing in this recipe.
• Seasoning - A mix of Italian seasoning, garlic powder, and onion powder give this dip a proper Italian flair.
• Mini Pepperoni - Adds texture and a light kick of heat that makes this pizza dip taste like the real thing!

HOW TO MAKE PIZZA DIP IN THE CROCK POT

Assemble the base: To a 6-quart slow cooker, add the cream cheese, half of the mozzarella cheese, pizza sauce, half of the pepperoni, and seasonings. Stir until fully combined.

Cover and cook: Add the lid to the top and cook the base of the tip on HIGH for 1½ or LOW for 2-3 hours, making sure to stir occasionally.

Add toppings: Once the mixture is warmed through, add the remaining cheese and pepperoni on top in an even layer. Cover with the lid and cook for an additional 10-15 minutes or until the cheese is melted.

Serve hot: Serve alongside toasted bread, crackers, or tortilla chips for dipping. Enjoy!

RECIPE TIPS

• Use full-fat cream cheese and mozzarella cheese in this recipe for best results.
• The pizza sauce can be store-bought or homemade. Just make sure its slightly thicker than regular pasta sauce, as a sauce that is too thin will make the dip watery.
• I like to use mini pepperoni in this recipe because they’re easy to add on top and give the dip a nice texture, but you could also use regular-sized pepperoni that’s been cut into small pieces.
• Make sure to stir occasionally to ensure the cream cheese is fully combined and the dip isn’t sticking to the sides of the slow cooker.
• This recipe can easily be doubled if you’re feeding a large crowd. Simply use a larger slow cooker (8-quart or larger) and double all of the ingredients.

STORING & FREEZING

Storing: If you have any leftover pizza dip, store it in an airtight container and keep it in the fridge for up to 4 days.

Freezing: I do not recommend freezing pizza dip as the cream cheese, and mozzarella cheese can separate when thawed.

Reheating: The best way to reheat leftover pizza dip is in the microwave. Heat it in 30-second increments until it’s melted and bubbly. Alternatively, you can reheat it on the stove over low heat until warm. Add more cheese and pepperoni to the top as necessary.