Warm pizza dip

By Anna Olson
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  • 4 oz (125 g) cream cheese, room temperature
  • 1/2 cup (125 ml) mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 cup (90 g) grated mozzarella cheese
  • 1/3 cup (35 g) finely grated Parmesan cheese, plus extra for sprinkling
  • 1 cup (250 ml) seasoned pasta sauce
  • 12 slices soppressata or Calabrese salami, julienned
  • 1/2 cup (130 g) coarsely chopped artichoke hearts
  • 1/2 cup (65 g) coarsely chopped pitted kalamata olives
  • Garlic Parmesan Crackers or baguette


  1. Preheat the oven to 375°F (190°C) and lightly grease a ceramic 4-cup (1 L) baking dish.
  2. Beat the cream cheese to soften it and then beat in the mayonnaise, followed by the garlic, oregano, mozzarella and Parmesan. Spread this mixture into the bottom of the baking dish and pour the pasta sauce over the top, spreading to cover the cheese.
  3. Sprinkle the salami, artichoke hearts and olives on top and then finish with a sprinkling of Parmesan in a sheer layer. Bake the pizza dip for about 20 minutes, until it is bubbly around the edges.
  4. Let the dip cool for five minutes before serving with Garlic Parmesan Crackers or slices of baguette. Leftover dip will keep in an airtight container in the fridge for up to four days.


Assemble this dip ahead of time, cover and keep chilled until it is time to bake it (it may take an extra five minutes to melt through if taken right from the fridge to the oven).

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