Slow Cooker Pizza Dip

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Slow cooker pizza dip doesn’t have to cook long before you’re enjoying it for game day or movie night. This is a basic pizza dip so feel free to add-in your favorite toppings.

This post is sponsored in conjunction with #NationalSlowCookerMonth. All opinions are my own.

After making this dip a couple of times I decided that mixing the cream cheese mixture with the pasta sauce mixture. When my son tried it for the first time, he actually suggested mixing the two together. It was a great idea.

I made this recipe for just 3 of us, however, slow cooker pizza dip is easily adaptable for more servings. Use a larger crock pot and double the ingredients. The dip itself is gluten-free

While you could use crackers, or even vegetables, the perfect dippers are garlic knots made with Rhodes frozen bread dough. If you’ve never used frozen bread dough you really must try it. It’s so versatile and easy with much less work than making bread from scratch.

Just follow the directions on the package for thawing the rolls. There are two options, follow whichever works best for your plan. They really proof nicely!

I proofed my rolls on the counter and they took about 3 hours, so you need to be sure to plan. The refrigerator method works well too. I did that at Christmas when I served Rhodes rolls.

Need more pizza recipes? Try skillet pizza dip, easy homemade pizza dough, easy French bread pizzas, or pepperoni cheese pizza sliders. 

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Slow Cooker Pizza Dip

Slow Cooker Pizza Dip is perfect for parties.

5 from 12 votes

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Appetizers and Snacks

Cuisine: American

Servings: 6 servings

Author: Ellen Folkman

Equipment

• Crock Pot 1 to 1/2 Quart Round Manual Slow Cooker, White
• Calphalon Baking Sheet, 2-Piece Set
• Silpat Non-Stick Silicone Baking Mat, Half Sheet Size

Cook ModePrevent your screen from going dark

Ingredients

• 1/4 cup pepperoni cut into quarters
• 1/2 cup diced onions
• 8 ounces cream cheese softened
• 1 1/2 cup shredded Mozzarella divided
• 1/2 cup grated Parmesan
• 7 ounces pizza sauce
• Whole pepperoni for garnish

Garlic Knots

• 12 frozen rolls I used Rhodes
• 4 tablespoons butter melted
• 1 teaspoon garlic powder

Instructions

• In a medium skillet, sauté the onions and pepperoni until onions are soft and pepperoni is starting to crisp. Drain and set aside.
• In a medium bowl combine cream cheese, 1 cup shredded Mozzarella and Parmesan cheese. Mix until combined. Add pizza sauce and pepperoni onion mixture and stir well.
• Add mixture to a 1 quart crock pot, or crockette. Add whole pepperoni slices to top of mixture and sprinkle with remaining mozzarella cheese. Plug in and let cook for 2 hours until cheese mixture is melty.
• Make the garlic knots: Thaw Rhodes rolls according to package directions.
• Once thawed, cut each roll in half and roll into a rope then gently tie into a knot. Place on a parchment or silicon mat lined baking sheet.
• Bake at 350 degrees F. for 15 -20 minutes or until brown.
• While baking melt butter and add garlic powder. Brush finished rolls with garlic butter. Serve with pizza dip.