Description
A savory and indulgent Hot Honey Pepperoni and Sausage Pizza Dip combines creamy cheese layers, spicy sausage, mini pepperoni, and a drizzle of sweet hot honey, baked to bubbling perfection. Perfect for parties or game day, served warm with crispy garlic bread crostini for dipping.
Ingredients
Scale
Meat and Cheese Mixture
- 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)
- â…“ 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, for garnish)
- 4 leaves fresh basil (sliced, for garnish)
Garlic Bread Crostini
- 1 baguette (cut into ½ inch thick slices, cut diagonally on an angle)
- 3 tablespoons butter (melted)
- 1 clove garlic (minced)
Additional
- Hot honey (for drizzling)
Instructions
- Preheat Oven: Preheat your 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 it with cooking spray.
- Prepare Garlic Butter: In a small bowl, mix melted butter with minced garlic. Brush both sides of baguette slices with this garlic butter and arrange them on the prepared baking sheet. Set aside.
- Cook Sausage: In a small frying pan over medium heat, cook the sausage meat, crumbling it into small pieces as it cooks until it just begins to get crispy. Drain any excess fat and let it cool.
- Make Cream Cheese Layer: In a small bowl, combine cream cheese, sour cream, parmesan cheese, and dried oregano. Mix thoroughly until smooth and creamy.
- Assemble Dip Layers: Spread the cream cheese mixture evenly into the prepared baking dish. Layer the pizza sauce evenly over the cream cheese mixture, being careful not to mix them.
- Add Toppings: Sprinkle shredded mozzarella evenly on top of the sauce. Scatter cooked sausage crumbles across the cheese, then scatter the mini pepperoni evenly over everything.
- Bake Covered: Cover the baking dish with foil and bake in the oven for 6-8 minutes until the dip starts to bubble.
- Finish Baking Uncovered: Remove the foil and bake for an additional 1-2 minutes until the pepperoni crisps up.
- Bake Crostini: Five minutes after placing the dip in the oven, put the garlic bread crostini baking sheet inside. Bake the crostini for 4-5 minutes until slightly toasted and golden brown, flipping halfway through baking.
- Remove From Oven: Take both the dip and crostini out of the oven when done.
- Garnish: Optionally garnish the dip with sliced fresh basil leaves and grated parmesan cheese.
- Serve: Drizzle hot honey over the warm dip and serve immediately with warm garlic bread crostini for dipping. Enjoy!
Notes
- You can substitute sour cream with plain Greek yogurt for a tangier flavor and extra protein.
- Adjust the amount of hot honey drizzled on top to control the sweetness and heat level.
- Use mild or hot Italian sausage to customize the spiciness of the dip.
- The garlic bread crostini can be toasted on a grill pan or skillet if you prefer.
- For a vegetarian version, omit the sausage and pepperoni and use plant-based alternatives.
- Leftover dip can be refrigerated and reheated in the oven for best texture.
- Make sure cream cheese is at room temperature for easier mixing.
