Vegetarian Pizza Dip
A creamy and colorful dip that captures the flavors of pizza in a scoopable, crowd-pleasing spread, perfect for parties or quick snacks.
Ingredients
Dairy Base
- 8 oz cream cheese, softened Full-fat gives richest texture; low-fat works but will be looser.
- 1 cup sour cream Greek yogurt is a tangy substitute.
- 1 cup shredded mozzarella cheese Low-moisture mozzarella holds up best.
Vegetables and Seasonings
- 1/2 cup diced bell peppers Use mixed colors for visual appeal.
- 1/2 cup diced tomatoes, well-drained
- 1/4 cup black olives, sliced
- 1/4 cup green onions (scallions), thinly sliced
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Soften the cream cheese at room temperature for about 20–30 minutes, or microwave in 5–8 second bursts until scoopable.
- In a medium mixing bowl, beat the softened cream cheese and sour cream together until the mixture is smooth and homogenous.
- Fold in the shredded mozzarella, diced bell peppers, drained tomatoes, sliced black olives, and green onions.
- Sprinkle in the Italian seasoning, then season with salt and pepper. Mix gently until everything is evenly distributed.
- Transfer the dip to a serving dish, cover, and refrigerate for at least 30 minutes to let the flavors meld and the texture firm up.
- Give it a quick stir before serving to smooth the top.
Notes
Store leftover dip in an airtight container in the fridge for 3–4 days. For a lighter dip, swap half the cream cheese for plain Greek yogurt. For a vegan version, replace cream cheese and sour cream with plant-based alternatives and use vegan mozzarella.