Description

This Hot Honey Pepperoni and Sausage Pizza Dip is a crowd-pleasing appetizer perfect for parties or game days. Featuring a creamy blend of cream cheese, sour cream, and parmesan layered with pizza sauce, mozzarella, cooked sausage, and pepperoni, it’s baked until bubbly and topped with spicy-sweet hot honey. Served with warm garlic bread crostini for dipping, this dip combines classic pizza flavors into a warm, indulgent treat that’s easy to make and sure to impress.

Ingredients

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Dip Ingredients

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, for garnish, optional)
4 tbsp parmesan cheese (grated, for garnish, optional)
Hot honey (for drizzling)

Garlic Bread Crostini Ingredients

1 baguette (cut into ½ inch thick slices, cut diagonally on an angle)
3 tablespoons butter (melted)
1 clove garlic (minced)

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Instructions

Preheat and prepare baking dish: Preheat your oven to 375℉ (190℃). 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 sprayed with cooking spray for easy cleanup.
Prepare garlic butter and bread: In a small bowl, combine the melted butter and minced garlic. Brush both sides of the baguette slices thoroughly with the garlic butter mixture. Arrange the slices on the prepared baking sheet and set aside.
Cook the sausage: In a small frying pan over medium heat, cook the sausage meat, breaking it into small crumbles as it cooks. Continue until the sausage begins to get crispy. Drain any excess fat and set the cooked sausage aside to cool slightly.
Mix the creamy base: In a small bowl, blend the cream cheese, sour cream, grated parmesan cheese, and dried oregano until the mixture is smooth and creamy.
Assemble the dip layers: Spread the cream cheese mixture evenly into the prepared baking dish. Carefully layer the pizza sauce on top of the cream cheese mixture, spreading it gently without mixing the layers.
Add cheese and meats: Sprinkle the shredded mozzarella cheese over the sauce layer. Evenly distribute the cooked sausage crumbles followed by the mini pepperoni pieces over the cheese.
Bake the dip: Cover the baking dish with foil and place it in the oven. Bake for 6-8 minutes until the dip starts to bubble. Remove the foil and bake for an additional 1-2 minutes to crisp the pepperoni.
Bake the crostini: About 5 minutes after the dip goes into the oven, place the baking sheet with the garlic bread crostini in the oven. Bake for 4-5 minutes, flipping the slices halfway through, until they are toasted and golden brown.
Remove and garnish: Take both the dip and crostini out of the oven. Optionally, garnish the dip with thinly sliced fresh basil leaves and a sprinkle of additional grated parmesan cheese.
Serve: Drizzle hot honey generously over the warm dip. Serve immediately with the warm garlic bread crostini for dipping and enjoy this flavorful, comforting appetizer!

Notes

If you prefer less spicy heat, use mild Italian sausage and adjust the amount of hot honey to your taste.
You can substitute sour cream with plain Greek yogurt for a tangier flavor and added protein.
For a vegetarian version, omit the sausage and pepperoni and add roasted vegetables or additional cheeses.
Make sure the cream cheese is at room temperature for easier mixing and a smooth dip texture.
Use freshly grated parmesan for the best flavor rather than pre-grated, which often contains anti-caking agents.
This dip is best served warm. If needed, reheat gently in the oven to maintain texture and flavor.
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.