I always turn to this recipe when I want something fun, comforting, and wildly addictive. It’s perfect for game days, family get-togethers, or casual nights when I want that pizza flavor without making dough. The smoker gives it a rustic, bold depth that elevates every bite. And honestly, it’s one of the easiest appetizers to throw together with minimal prep and maximum payoff.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz block of cream cheese (softened)
2 cups shredded mozzarella cheese (divided)
½ cup shredded cheddar cheese
1 tbsp Italian seasoning
1 tsp dried oregano
1 tsp garlic powder
2 cups marinara sauce
4 oz pepperoni
3 tbsp olive oil
1 tsp garlic salt
Toasted baguette slices (for dipping)
Directions
1. Preheat the Smoker I preheat my smoker to 350°F, using hickory wood to add that bold, smoky flavor.
2. Make the Cheese Base In a bowl, I mix together the softened cream cheese, ½ cup cheddar, 1 cup mozzarella, Italian seasoning, oregano, and garlic powder until well combined.
3. Assemble the Dip I spread the cheese mixture into a 10-inch cast iron skillet, then layer on the marinara sauce, followed by the remaining 1 cup of mozzarella cheese and all the pepperoni slices.
4. Smoke the Dip I place the skillet on the smoker, away from direct heat, and let it cook for about 15 minutes.
5. Prepare the Toasted Baguette While the dip is smoking, I slice a baguette diagonally and arrange the slices on a baking sheet. I drizzle them with olive oil, sprinkle with garlic salt, and bake them at 350°F for about 12 minutes until golden and crisp.
6. Finish with a High-Heat Blast After the initial smoke, I crank the grill to high and let the dip cook for another 10 minutes. This gives the cheese a beautiful golden top and crisps the pepperoni just right.
7. Serve I serve the dip hot, right from the skillet, with the toasted baguette slices on the side. It’s gooey, smoky, and perfect for dipping.
Servings and timing
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 servings
Variations
I sometimes add sliced olives or diced green peppers on top before smoking for a supreme pizza vibe.
For a spicier version, I use hot pepperoni or sprinkle crushed red pepper flakes over the cheese.
If I don’t have a smoker, I bake the dip in the oven at 375°F for 25–30 minutes and finish under the broiler for that golden top.
I switch up the cheeses with provolone or fontina when I want a slightly different melt and flavor.
For a low-carb option, I serve it with sliced bell peppers or zucchini rounds instead of bread.
storage/reheating
If there are any leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I scoop the dip back into the skillet or an oven-safe dish and warm it at 325°F until bubbly. For a quick option, I microwave individual portions in 30-second intervals until hot.
FAQs
Can I make this dip without a smoker?
Yes, I often bake it in the oven when I want the flavors but don’t feel like firing up the smoker. I bake it at 375°F for 25–30 minutes, then broil for a minute or two to crisp the top.
What kind of pepperoni works best?
I prefer regular sandwich-size pepperoni, but mini pepperoni or even turkey pepperoni work well. Thick-cut will give a meatier bite, while thin slices crisp up more.
Can I use store-bought garlic bread instead of making my own?
Absolutely. I’ve used frozen garlic bread or even breadsticks in a pinch, and they work great for dipping.
Can I prepare this dip ahead of time?
Yes, I assemble everything in the skillet and store it covered in the fridge for up to 24 hours before smoking or baking it. It makes party prep super easy.
Can I freeze the dip?
I don’t recommend freezing it because of the dairy content — the texture might separate once thawed. It’s best enjoyed fresh or reheated within a few days.
Conclusion
This Smoked Pepperoni Pizza Dip is everything I love in a party dish — cheesy, smoky, savory, and completely scoop-worthy. It brings all the best parts of a pepperoni pizza into one gooey skillet and pairs perfectly with crunchy garlic bread. Whether I’m hosting or just treating myself, this recipe never disappoints.
This smoky, cheesy pepperoni pizza dip is loaded with marinara, cream cheese, and mozzarella, then smoked to perfection. A crowd-pleasing appetizer for game day or parties.
Author:Ella
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:12 servings
Category:Appetizer Dip
Method:Smoking Baking
Cuisine:American
Ingredients
For the Dip:
8 oz block of cream cheese (softened)
2 cups shredded mozzarella cheese (divided)
½ cup shredded cheddar cheese
1 tablespoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon garlic powder
2 cups marinara sauce
4 oz pepperoni slices
For the Toasted Baguettes:
1 baguette, sliced diagonally
3 tablespoons olive oil
1 teaspoon garlic salt
Instructions
1. Preheat the Smoker
Preheat smoker to 350°F using hickory wood for bold, smoky flavor.
2. Mix the Base Layer
In a medium bowl, combine softened cream cheese, ½ cup cheddar, 1 cup mozzarella, Italian seasoning, oregano, and garlic powder.
Mix until smooth and well combined.
3. Assemble the Dip
Spread cheese mixture evenly in a 10-inch cast iron skillet.
Top with marinara sauce, the remaining 1 cup mozzarella cheese, and pepperoni slices.
4. Smoke the Dip
Place skillet on the smoker, indirect of the heat, and cook for 15 minutes.
5. Prepare the Baguette Slices
While the dip smokes, arrange baguette slices on a baking sheet.
Drizzle with olive oil and sprinkle with garlic salt.
Bake in a 350°F oven for 12 minutes, or until golden and crispy.
6. Crisp the Top
Return to smoker and increase heat (or finish under broiler or grill) for 10 more minutes, until cheese is bubbly and edges are crisped.
7. Serve
Serve the dip hot with toasted baguette slices for dipping.
Notes
Try smoked gouda or provolone for deeper flavor.
You can make this in the oven if you don’t have a smoker—just bake at 375°F for 25–30 minutes.
