This chilled pizza dip is incredibly tasty and makes an ideal make-ahead game day appetizer. Crispy pepperoni, provolone and fontinella combine for authentic pizza flavor. We love it!
I’m all about easy game day recipes right now.
My chilled pizza dip is loaded with flavor and perfect for a football weekend. It’s simple to prep and can be made ahead (even the night before), which is essential when you want something impressive but fuss-free for a tailgate or party.
This is one of those recipes that everybody asks for, and it takes almost no time to put together.
If you’ve tried my chilled queso before, you know how addictive a cold dip can be. I developed that recipe after having a version at a restaurant, and it quickly became one of my most requested summer recipes.
The chilled queso isn’t flashy, but the texture and flavor are outstanding. It scoops easily, holds up at a party, and everyone who tastes it raves about how good it is.
Earlier this summer my cousin Lacy brought home a cold pizza dip from a local Italian marketplace that inspired this recipe. Her version leaned heavily on cream cheese and had a pink tint from roasted red peppers or sun-dried tomatoes. We planned to replicate that, but during testing we realized the chilled queso method gave the best texture and scoopability.
The chilled queso’s texture is unmatched: creamy enough to scoop, but firm enough to sit out without turning runny. We tried combining real grated cheese with cream cheese and found it became too dense — not scoopable or spreadable like the cold queso we love.
So we adapted the chilled queso technique and transformed it into a pizza dip. The method is the same; we crisp the pepperoni in the oven and substitute provolone and fontinella for the cheddar and monterey jack. Roasted red peppers add that classic pizza tang, and a few scallions bring onion flavor without large crunchy pieces.
A blend of Italian spices rounds out the dip. Finely grating the cheeses gives the perfect silky texture. Serve it with chips, crackers, pretzels or fresh veggies — it pairs well with almost anything.
Make it for your next gathering — it’s great for parties, tailgates, or a casual weekend snack. It keeps well in the refrigerator for four to five days, so it’s perfect for prepping ahead.
Try it this weekend!
Chilled Pepperoni Pizza Dip
Chilled Pepperoni Pizza Dip
12
+ (or a crowd)
25 mins
25 mins
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Ingredients
- ½ cup pepperoni slices
- ¾ cup mayonnaise
- ½ cup diced roasted red peppers
- ¼ cup diced scallions
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon crushed red pepper
- 1 ½ cups finely grated sharp provolone
- 1 ½ cups finely grated fontinella
- ½ cup parmesan cheese
- Crackers, chips, pretzels or veggies for serving
Instructions
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Preheat the oven to 375°F. Line a baking sheet with parchment paper.
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Arrange pepperoni in a single layer and bake 10–12 minutes, until crispy. Transfer to a paper towel to drain excess grease. Once cooled, crumble or chop.
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In a large bowl whisk together mayonnaise, roasted red peppers, scallions, Italian seasoning and crushed red pepper. Fold in the finely grated provolone, fontinella and parmesan until fully combined. Taste and add a pinch of salt and pepper if needed — the cheeses may already provide enough seasoning.
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Serve immediately or refrigerate in a sealed container until ready to use. This dip is ideal made ahead and will keep for about 4–5 days in the fridge.
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Think pimento cheese, but make it pizza.