Description
A deliciously cheesy and savory Hot Honey Pepperoni and Sausage Pizza Dip, layered with cream cheese, sour cream, parmesan, mozzarella, spicy sausage, mini pepperoni, and pizza sauce, then baked to bubbly perfection. Served warm with crispy garlic bread crostini and drizzled with sweet and spicy hot honey, this dip is perfect for gatherings or a cozy snack.
Ingredients
Scale
Meat and Cheese Layers
- 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)
- 1/3 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 tbsp parmesan cheese (grated)
- 4 leaves fresh basil (sliced)
For Serving
- Hot honey (to drizzle)
- 1 baguette (cut into ½ inch thick slices, cut diagonally on an angle)
- 3 tablespoons butter (melted)
- 1 clove garlic (minced)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease an oven-safe baking dish or skillet with cooking spray. If making the garlic bread crostini, line a baking sheet with parchment paper or foil and spray with cooking spray.
- Prepare Garlic Bread Crostini: In a small bowl, combine melted butter and minced garlic. Brush both sides of the baguette slices with the garlic butter mixture and place on the prepared baking sheet. Set aside.
- Cook Sausage: In a small frying pan, cook the sausage meat over medium heat, crumbling it into small pieces. Cook until it starts to get crispy, then drain any excess fat. Set aside to cool.
- Make Cheese Mixture: In a small bowl, combine cream cheese, sour cream, grated parmesan, and dried oregano. Mix thoroughly until smooth and creamy.
- Layer Cheese Mixture: Spread the creamy cheese mixture evenly in the prepared baking dish.
- Add Pizza Sauce: Spoon and spread the pizza sauce evenly over the cream cheese layer without mixing them together.
- Add Cheese and Meats: Sprinkle shredded mozzarella over the sauce. Scatter the cooked sausage crumbles evenly, then distribute the mini pepperoni on top.
- Bake Dip Covered: Cover the baking dish with foil and bake for 6-8 minutes until the dip starts to bubble.
- Crisp Pepperoni: Remove the foil and bake for an additional 1-2 minutes until the pepperoni crisps slightly.
- Bake Crostini: Five minutes after placing the dip in the oven, put the crostini in the oven. Bake for 4-5 minutes until lightly toasted and golden, flipping halfway through.
- Remove from Oven: Take out both the dip and the crostini from the oven.
- Garnish: Optionally garnish the dip with thinly sliced basil leaves and extra grated parmesan cheese.
- Serve: Drizzle hot honey over the dip. Serve warm with the garlic bread crostini for dipping and enjoy!
Notes
- You can substitute sour cream with plain Greek yogurt for a tangier flavor.
- If mini pepperoni is unavailable, use regular pepperoni cut into quarters.
- The hot honey drizzle adds a perfect balance of sweetness and heat, so add according to your spice preference.
- Ensure the cream cheese is at room temperature for easier mixing and a smoother texture.
- Leftover dip can be refrigerated and reheated in the oven for best results.
