Whipped Ricotta Pizza Dip (No Cream Cheese!)

Cheesy pepperoni dip in an oval dish with basil, served with baguette slices on a wooden board and green napkin.

Whipped Ricotta Pizza Dip (No Cream Cheese!)

Whipped ricotta pizza dip with melty mozzarella and pepperoni—no cream cheese. This easy pizza dip recipe is perfect for game day and parties.

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Appetizer

American, Italian

275 kcal

Equipment

1-quart baking dish (minimum), or 7½-8 inch cast iron skillet

Ingredients

Ricotta Layer:

15 ounces whole-milk ricotta
½ cup mascarpone
¼ cup finely grated parmesan
1 clove garlic, grated or pressed
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes, (optional)
1 teaspoon Italian seasoning, or dried oregano
1 tablespoon olive oil

Tomato Layer:

¾ cup pizza sauce, or thick marinara
½ teaspoon dried basil
½ teaspoon dried oregano
Pinch sugar, (if sauce is too acidic)

Toppings:

1 cup shredded mozzarella, (or mozzarella + fontina blend)
2 ounces sliced pepperoni, divided
2 tablespoon grated parmesan
Chopped fresh basil, or parsley (for garnish)

To serve:

Toasted baguette slices, garlic bread, or crisp breadsticks

Instructions

Preheat the oven to 400°F. Lightly oil a 1-qt baking dish or small cast-iron skillet.
In a bowl or food processor, combine ricotta, mascarpone, parmesan, garlic, salt, red pepper flakes, Italian seasoning, and olive oil. Blend until smooth and fluffy (30–45 seconds).
Reserve enough pepperoni slices to garnish the top. Chop the remaining pepperoni, then fold it into the cheese mixture. Spread it evenly in the baking dish.
Stir the dried basil + oregano into your pizza sauce, taste and adjust seasoning. Spread the sauce evenly over the ricotta layer.
Sprinkle with mozzarella, then parmesan. Add pepperoni across the top.
Bake for 18–20 minutes, until bubbly and browned around the edges.
Garnish with chopped basil or parsley. Cool slightly before serving.

Notes

Nutrition data is for the dip only, not the dippers.
Make-ahead – assemble 1 day in advance, cover + refrigerate. Bake just before serving, adding a few extra minutes to the bake time.
Leftovers – store in an airtight container in the refrigerator for up to 3 days. Freezing NOT recommended.
Reheat – covered in a 350°oven, or microwave in short bursts, until hot.

Nutrition

cheese, game day, oven

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