This loaded supreme pizza dip is built in layers, just like a pizza. A creamy ricotta and cream cheese base goes on the bottom, then marinara, Italian sausage, pepperoni, peppers, and olives, all under melted mozzarella.

Kids love it, grown ups love it, and it looks great on the table. Serve it with garlic bread slices or breadsticks for dunking. It is basically a pizza you eat with a chip.

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Why This Pizza Dip Works

The creamy base is the secret. Cream cheese and ricotta mixed with Parmesan, Italian seasoning, and garlic powder taste like the cheesy layer of a stuffed crust pizza. It stays soft and scoopable, even as the dip cools a little on the table.

Layering also keeps every scoop balanced. Each chip picks up some of the creamy base, a bit of tangy marinara, savory sausage, and stretchy mozzarella. The toppings go on last so the pepperoni crisps at the edges and the peppers stay a little crunchy.

It also comes together fast. You only cook the sausage on the stove. Everything else is stirred, spread, and sprinkled, then the oven does the rest in about 25 minutes.

Ingredients and Easy Swaps

• Italian sausage: 8 ounces, casings removed. Mild or hot both work. Ground beef or turkey sausage are good swaps.
• Cream cheese and ricotta: Use softened, full fat cream cheese and whole milk ricotta for the creamiest base.
• Parmesan, Italian seasoning, and garlic powder: These season the base so it tastes like pizza, not plain cheese.
• Marinara: 1 cup. Pizza sauce works just as well.
• Mozzarella: 1 1/2 cups shredded. A pizza blend with provolone adds more flavor.
• Toppings: Mini pepperoni, green bell pepper, and black olives. Regular pepperoni works too. Just cut it into quarters.

How to Make It at a Glance

1. Heat the oven to 375°F. Brown the sausage for 6 to 7 minutes, until it reaches 160°F, then drain.
2. Mix the cream cheese, ricotta, Parmesan, Italian seasoning, and garlic powder. Spread in a 9 inch pie plate or small cast iron skillet.
3. Spoon on the marinara, scatter the sausage, and cover with mozzarella.
4. Top with the pepperoni, bell pepper, and olives.
5. Bake 20 to 25 minutes until bubbling. Cool 5 minutes, add basil, and serve.

Tips for the Best Loaded Supreme Pizza Dip

• Use pizza sauce in place of marinara if that is what you have.
• Swap the toppings for your family’s favorite pizza. Mushrooms and red onion are great here.
• Regular pepperoni works too. Just cut it into quarters.

Common Mistakes to Avoid

• Not draining the sausage. The grease pools on top and makes the dip oily.
• Cold cream cheese. It will not blend smoothly with the ricotta. Let it soften on the counter for 30 minutes.
• Too much sauce. Extra marinara makes the dip runny. Stick to about 1 cup.
• Serving it piping hot. A 5 minute rest lets it set so it scoops instead of sliding off your chip.

Picking the Right Baking Dish

A 9 inch pie plate or a small cast iron skillet gives the best ratio of creamy base to cheesy top. The layers stay thick enough that each scoop gets a little of everything. A cast iron skillet also holds heat well, so the dip stays warm longer on the table.

If you use a wider, shallow dish, the dip will bake faster and the edges may brown more. Start checking at 15 minutes. For a deeper dish, add a few extra minutes so the center gets hot. Either way, look for melted cheese that bubbles at the edges.

Variations

• Meat lovers: Add crumbled bacon and diced ham with the pepperoni.
• Veggie supreme: Skip the meats and add mushrooms, red onion, and sliced tomatoes.
• Hawaiian: Use diced ham and pineapple in place of the sausage and olives.
• Spicy: Use hot sausage and sprinkle red pepper flakes over the top.

What to Serve With It

Garlic bread slices and breadsticks are the best dippers because they taste like pizza crust. Pita chips, bagel chips, crackers, and toasted baguette slices also work well. For a lighter option, add bell pepper strips, celery, and cucumber rounds.

Pizza fans will also love our Pepperoni Pizza Quesadillas and Chicken Pesto Pizza Flatbread. For more crowd pleasing mains, see our game day dinner ideas.

Make Ahead, Storage and Reheating

Build the dip up to 1 day ahead, cover tightly, and refrigerate. Bake it straight from the fridge and add 5 to 10 minutes to the bake time.

Leftovers keep covered in the fridge for up to 3 days. Reheat in a 350°F oven for 10 to 15 minutes, or microwave single portions in 30 second bursts until hot. Freezing is not recommended, since the ricotta and cream cheese can turn grainy.

FAQ

Can I make this in a slow cooker?
Yes. Layer everything in a small slow cooker and cook on low for 1 1/2 to 2 hours until melted. Keep it on warm for parties.

Can I skip the ricotta?
Yes. Use 1/2 cup more cream cheese or sour cream in its place. The base will be a little denser.

How many people does it feed?
About 10 people as an appetizer. Double it in a 9×13 inch dish for a bigger crowd and bake a few minutes longer.

Can I use precooked sausage crumbles?
Yes. They save time. Just warm them briefly in a skillet before layering so the dip heats evenly.