This simple crockpot pizza dip is a family favorite. Cream cheese forms a rich base, combined with pizza sauce, Italian seasoning, and melted cheeses for a warm, savory dip perfect for crackers, bread, pretzels, or chips. With just six basic ingredients, this easy slow cooker pizza dip comes together quickly and can be customized—add cooked bacon or sausage for a meat-lover version, or stir in sautéed vegetables for a veggie-packed option. Because it’s mixed in minutes and finished in the slow cooker, it’s ideal for game days, potlucks, and casual entertaining. Popular dippers include sourdough crackers, French bread, pretzels, tortilla chips, breadsticks, and garlic pretzel knots.
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Easy Crockpot Pizza Dip (only 6 ingredients)
marilynpeight
Pin Recipe
Equipment
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Hand held mixer
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Mixing bowl
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Spatula
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3 quart crockpot
Ingredients
- 8 oz. cream cheese softened
- 1 cup pizza or marinara sauce
- 1 teaspoon Italian seasoning
- 1/3 cup grated parmesan cheese
- 2 cups mozzarella or Italian style shredded cheese divided
- 1 cup mini pepperoni divided *see note
Instructions
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In a medium bowl, beat the softened cream cheese with the pizza or marinara sauce, Italian seasoning, grated parmesan, and 3/4 cup of the shredded mozzarella until smooth. Fold in 3/4 cup of the mini pepperoni, reserving the remainder for topping.
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Spread the cheese-and-sauce mixture into the bottom of a 2.5–3 quart slow cooker. Cover and cook on low for 2–3 hours, or until the dip is heated through and beginning to brown around the edges. Check after 1½–2 hours, especially if using a larger crockpot, as cook times vary.
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Sprinkle the remaining shredded cheese and the reserved mini pepperoni over the top. Replace the lid and let the cheese melt on low for 15–20 minutes. Let the dip cool slightly before serving.
Notes
Step-by-step photos and tips are included in the post body below.
Equipment needed for this easy pizza dip:
- Hand held mixer — helpful for smoothing the cream cheese and blending the dip. Small lumps are okay if you don’t have one.
- Mixing bowl — combine ingredients before transferring to the crockpot. Avoid using an electric mixer directly in the slow cooker to protect the enamel.
- Spatula — useful for folding in pepperoni and spreading the mixture evenly in the slow cooker.
- 2.5–3 quart crockpot/slow cooker — this recipe is sized for a smaller crockpot. If using a larger slow cooker, check the dip sooner or consider doubling the recipe for a 5–6 quart unit.
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The 6 ingredients needed for this crockpot pizza dip: Cream cheese, pizza or marinara sauce, mini pepperoni, Italian seasoning, grated parmesan, and shredded mozzarella or Italian-style cheese.
Add-ins and variations:
For a meat-lover version, fold in cooked, crumbled bacon or cooked Italian sausage along with the pepperoni. To make a veggie version, omit the pepperoni and add sautéed onions, peppers, mushrooms, or olives—pre-cook vegetables so they’re tender by the time the dip is done. For extra herb or garlic flavor, stir in sautéed minced garlic or fresh herbs to the cream cheese mixture.
Steps 1–2: In a medium bowl, combine softened cream cheese, pizza sauce, Italian seasoning, grated parmesan, and 3/4 cup shredded mozzarella. Beat until smooth and fold in 3/4 cup mini pepperoni. Spread the mixture into the bottom of a 2.5–3 quart slow cooker, cover, and cook on low for 2–3 hours, or until heated through and beginning to brown at the edges. Check after 1½–2 hours to prevent overcooking, especially in a larger crockpot.
Step 3: Top with the remaining shredded cheese and reserved mini pepperoni. Replace the lid and let the cheese melt for 15–20 minutes on low. Let the dip cool slightly, then serve with bread, crackers, or pretzels.
Note on cook time:
This dip can heat quickly, so monitoring after 1½–2 hours is recommended. Stirring once during cooking can help prevent excessive browning at the sides. If using a larger crockpot, check at about one hour since heat-up time varies with size.
Finishing: After the cheese has melted, allow the dip to cool for a few minutes, then serve with your favorite dippers. Enjoy!
Storage:
Store leftovers in an airtight container in the refrigerator for up to five days. You can also freeze the dip for up to two months; thaw in the refrigerator before reheating.
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