Description
This Hot Honey Pepperoni and Sausage Pizza Dip is a flavorful, crowd-pleasing appetizer perfect for game day or casual gatherings. Layered with creamy cheese, savory sausage, tangy pizza sauce, and topped with crispy pepperoni and a drizzle of sweet and spicy hot honey, it’s served warm with garlic butter crostini for dipping.
Ingredients
Scale
Pizza Dip
- 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)
- 4 tbsp parmesan cheese (grated)
- Hot honey (for drizzling)
Garlic Bread Crostini
- 1 baguette (cut into ½ inch thick slices, cut diagonally on an angle)
- 3 tablespoons butter (melted)
- 1 clove garlic (minced)
Instructions
- Preheat the Oven: Preheat your oven to 375℉ (190℃). Grease an oven-safe baking dish or skillet with cooking spray to prevent sticking. If making garlic bread crostini, line a baking sheet with parchment paper or foil and spray with cooking spray.
- Prepare Garlic Butter: In a small bowl, mix the melted 3 tablespoons of butter with the minced garlic. Brush both sides of each baguette slice generously with this garlic butter. Arrange the slices on the prepared baking sheet and set aside.
- Cook Sausage: In a small frying pan over medium heat, cook the ½ cup sausage meat, crumbling it into small pieces as it cooks until just starting to crisp. Drain any excess fat and set the cooked sausage aside to cool.
- Make Cream Cheese Base: In a small bowl, combine the cream cheese, sour cream, ⅓ cup parmesan cheese, and dried oregano. Mix vigorously until smooth and creamy with no lumps.
- Layer Cream Cheese Mixture: Spread the cream cheese mixture evenly into the prepared baking dish, creating a smooth base layer.
- Add Sauce Layer: Carefully spoon and spread 1 cup of pizza sauce over the cream cheese layer, making sure not to mix the layers but keep a distinct top layer of sauce.
- Top with Cheese and Meats: Sprinkle the shredded mozzarella evenly over the sauce layer. Scatter the cooked sausage crumbles and then the mini pepperoni evenly on top of the cheese.
- Bake the Dip: Cover the baking dish with foil and bake in the preheated oven for 6-8 minutes or until the dip is bubbling. Remove the foil and bake uncovered for an additional 1-2 minutes or until the pepperoni crisps up slightly.
- Bake the Crostini: About 5 minutes after placing the dip in the oven, put the garlic bread crostini in the oven. Bake for 4-5 minutes until golden brown and toasted, flipping the slices halfway through for even crisping.
- Remove from Oven: Take both the dip and crostini out of the oven once done baking.
- Garnish Dip: Optionally, top the hot dip with the sliced fresh basil leaves and 4 tablespoons of grated parmesan cheese for added flavor and presentation.
- Serve: Drizzle hot honey generously over the warm dip. Serve immediately with the warm garlic bread crostini for dipping and enjoy the perfect balance of spicy, sweet, and savory flavors.
Notes
- You can substitute sour cream with plain Greek yogurt for a tangier dip.
- Use mild or hot Italian sausage depending on your heat preference.
- Mini pepperoni works best for even coverage; quarter regular pepperoni slices if using them.
- For a gluten-free option, serve with gluten-free bread or crackers instead of baguette.
- Drizzle hot honey to taste; adjust based on your preference for sweetness and heat.
- Dip is best served warm; reheat gently before serving leftovers.
