Smoked pizza dip is a creamy dip loaded with all your favorite pizza toppings and smoked to bubbly perfection. This fun take on pizza will be a hit at any party!
I’ve said it before and I’ll say it again.
Smoking your food just makes it taste so much better.
And such is the case with this smoked pizza dip.
It’s a truth that pizza dip is delicious on its own.
But when you smoke it?
We’re talking next level good, people.
It will be everyone’s favorite dish at your next party for sure!
Ingredients
To make this you’ll need:
- Sausage– Cooked, crumbled ground sausage, mostly drained of the excess grease
- Cream cheese– Softened to room temperature
- Cheese– Shredded mozzarella and shredded Parmesan
- Marinara sauce– Your favorite store bought kind or use homemade marinara if you have it on hand
- Seasoning– Minced garlic, Italian seasoning, and crushed red pepper flakes
- Pepperoni– Sliced for garnish
How to Make
Making smoked pizza dip is so easy!
To do it, just add all of the ingredients, except 3/4 cup of the shredded mozzarella and the sliced pepperoni, to a 9×13″ disposable aluminum tray.
Smoke at 300° for 30 minutes to melt the cheeses and warm the dip through.
Carefully remove the pan from the smoker and set on a heat safe surface.
Stir everything together and spread out in an even layer.
Top evenly with the remaining cheese and sliced pepperoni.
Put the dish back into the smoker and let it cook for another 20 minutes.
Serve warm with your favorite dipping options.
Can I make this without a smoker?
Yes!
Prepare the dip as instructed above, adding a couple of drops of liquid smoke to the mixture.
Then bake the dip at 300 degrees for 30 minutes.
After 30 minutes, take the dip out of the oven, stir it and top it with the remaining cheese and pepperoni.
Bake for another 20 minutes.
Then serve and enjoy!
Dipping Options
You can dip anything you like into this. Our favorites include:
- breadsticks
- pieces of sliced baguette
- pita wedges
- tortilla chips
Storing Leftovers
Store leftovers tightly wrapped in the fridge for up to 4 days.
Reheat in a hot oven until the cheeses melt and the dip is warmed through again.
Tips and Tricks
- The dip is heavy and these disposable trays are flimsy so to make it sturdier and safer to remove from the smoker when hot I recommend doubling them up for added support.
- You can use any wood chips you’d like but I do recommend a milder wood like apple wood.
- Not a fan of pepperoni? Top the dip with mushrooms or black olives instead.
Other Smoked Dip Recipes
Smoked pizza dip is a delicious appetizer for any party or tailgate.
Make it and enjoy!
Looking for other smoked dip recipes?
Try these:
If you’ve tried this SMOKED PIZZA DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Pizza Dip
Ingredients
- 1 lb ground sausage cooked, crumbled, and mostly drained
- 12 oz cream cheese softened
- 2 3/4 cups shredded mozzarella divided
- 1/4 cup shredded Parmesan cheese
- 2 cups marinara sauce
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 12 slices pepperoni for garnish
Instructions
- Add all of the ingredients, except 3/4 cup of the shredded mozzarella and the sliced pepperoni, to a 9x13" disposable aluminum tray.1 lb ground sausage, 12 oz cream cheese, 2 3/4 cups shredded mozzarella, 1/4 cup shredded Parmesan cheese, 2 cups marinara sauce, 1 tbsp minced garlic, 1 tsp Italian seasoning, 1/4 tsp crushed red pepper flakes
- Smoke at 300° for 30 minutes to melt.
- Carefully remove the pan from the smoker and set on a heat safe surface. Stir everything together and spread out in an even layer. Top evenly with the remaining cheese and sliced pepperoni.12 slices pepperoni
- Return the dish to the smoker and continue cooking for another 20 minutes more.
- Serve warm with your favorite dipping options.
Notes
- The dip is heavy and these disposable trays are flimsy so to make it sturdier and safer to remove from the smoker when hot I recommend doubling them up for added support.
- You can use any wood chips you'd like but I do recommend a milder wood like apple wood.
- Not a fan of pepperoni? Top the dip with mushrooms or black olives instead.
Nutrition
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