Made with a creamy blend of sour cream, ricotta, and mozzarella, this Slow Cooker White Pizza Dip delivers big pizza flavor in an easy, crowd-pleasing appetizer. It’s perfect for game day, potlucks, or a casual snack, and requires just a few ingredients and minimal prep.
For a full dip spread, pair this recipe with other slow cooker favorites such as Slow Cooker Street Corn Dip, Slow Cooker Queso Spinach Dip, Hot Shrimp Dip, and Slow Cooker Artichoke Dip to round out your menu.
Why You’ll Love This White Pizza Dip Recipe
This white pizza dip is one of those go-to recipes for parties or cozy weekends. It tastes rich and indulgent while remaining simple to make. The ingredient list is short, and the prep takes only minutes, so you can have it warming in the slow cooker while you get other things ready. The recipe is easy to scale up for larger gatherings and cooks in roughly an hour and a half. If you prefer a tomato-based version, try the red sauce crockpot pizza dip.
Recipe Ingredients
- Sour cream: Creates a tangy, creamy base for the dip.
- Ricotta cheese: Adds a smooth, velvety texture; swap for cream cheese if you want even more creaminess.
- Italian seasoning: Brings classic pizza herbs into the mix.
- Mozzarella cheese: Melts into a gooey, stretchy topping that mimics pizza cheese.
- Pepperoni: Adds savory, slightly spicy flavor and a familiar pizza element.
- Freshly grated parmesan cheese: Provides a sharp, nutty finish.
- Basil for garnish: Fresh basil brightens the dip and adds color.
- French bread, bread sticks, or crackers: For serving and scooping.
Step-by-Step Directions
Step One – Add the sour cream, ricotta, and Italian seasoning to the slow cooker and stir until well combined.
Step Two – Fold in one cup of shredded mozzarella to distribute the cheese throughout the mixture.
Step Three – Arrange pepperoni slices evenly over the top.
Step Four – Sprinkle the remaining mozzarella over the pepperoni.
Step Five – Cover and cook on HIGH for 1 1/2 hours. After cooking, sprinkle with freshly grated parmesan, replace the lid for 10 minutes to let the cheese settle, then garnish with basil and serve.
How to Serve
- Top with chopped pepperoni, a sprinkle of red pepper flakes for heat, and fresh basil. Serve with toasted French bread, baguette slices, pita chips, or sturdy crackers.
- Offer fresh vegetable sticks such as celery, carrot, and bell pepper for a crunchy contrast to the creamy dip.
- Tortilla chips or pita chips are great alternatives that hold up well to a thick dip.
- Fill hollowed mini bread bowls for a fun presentation that doubles as edible serving vessels.
- If serving a smaller group, transfer the dip to a small bowl. For larger crowds, keep it in the slow cooker on warm to maintain the perfect dipping temperature.
Recipe FAQs
Use cream cheese instead of ricotta and choose freshly grated mozzarella rather than pre-shredded for a smoother, creamier texture.
A small 2-quart slow cooker works best. If you use a larger cooker, consider doubling the recipe to better fill the pot and retain heat evenly.
Transfer leftovers to an airtight container and refrigerate within two hours. Consume within 3–4 days. Reheat gently and discard if you notice any spoilage. Freezing is not recommended for best texture.
More Slow Cooker Dip Recipes
- Slow Cooker Queso Spinach Dip
- Slow Cooker Pizza Dip (red sauce)
- Slow Cooker Mississippi Sin Dip
- Slow Cooker Chili Cream Cheese Dip
- Slow Cooker Jalapeno Popper Dip
- Tapatio Chicken Dip
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Slow Cooker White Pizza Dip
Equipment
- Slow cooker: 2 quart or larger
Ingredients
- 16 oz sour cream
- 1 cup ricotta cheese (or cream cheese for a creamier dip)
- 1 Tbsp Italian seasoning
- 1 1/2 cups shredded mozzarella, divided
- 1/3 cup pepperoni
- 1/4 cup freshly grated parmesan cheese
- Basil for garnish
- French bread, bread sticks, or crackers for serving
Instructions
- Pour sour cream, ricotta, and Italian seasoning into the slow cooker and stir to combine. Fold in 1 cup of the shredded mozzarella.
- Top with pepperoni slices and sprinkle the remaining mozzarella over the top.
- Cook on HIGH for 1 1/2 hours. After cooking, sprinkle with parmesan and replace the lid for 10 minutes.
- Garnish with fresh basil and serve warm with toasted bread or crackers.
Sarah’s Notes
- A 2-quart slow cooker works best; double the recipe for a larger cooker.
- For extra creaminess, substitute cream cheese for the ricotta.
- Use freshly grated mozzarella for the best melt and texture.
- Nutritional values below do not include bread or dippers.
Nutrition
Carbohydrates: 5 g |
Protein: 11 g |
Fat: 23 g |
Saturated Fat: 12 g |
Cholesterol: 73 mg |
Sodium: 305 mg
Nutrition info is an estimate. If you follow a special diet, calculate values using your own tools.