Smoked pizza dip is a creamy, crowd-pleasing appetizer packed with classic pizza flavors and finished in the smoker until bubbly and irresistible. It’s an easy, fun twist on pizza that’s perfect for parties or game day.
Smoking brings a depth of flavor that elevates simple dishes, and this smoked pizza dip is a great example. The base of creamy cheeses and marinara paired with cooked sausage and pepperoni gets a subtle wood-smoke finish that turns a familiar party dip into something special.
Ingredients
Gather the following:
- Sausage – 1 lb ground sausage, cooked, crumbled and mostly drained
- Cream cheese – 12 oz, softened to room temperature
- Cheese – about 2 3/4 cups shredded mozzarella (divided) and 1/4 cup shredded Parmesan
- Marinara sauce – 2 cups of your favorite jarred or homemade marinara
- Seasoning – 1 tbsp minced garlic, 1 tsp Italian seasoning and 1/4 tsp crushed red pepper flakes
- Pepperoni – 12 slices for topping (or swap for mushrooms or olives)
How to Make
This recipe is straightforward and fast to assemble.
- Preheat your smoker to 300°F (150°C).
- In a 9×13″ disposable aluminum pan, combine the cooked sausage, softened cream cheese, most of the shredded mozzarella (reserve 3/4 cup), shredded Parmesan, marinara, minced garlic, Italian seasoning and crushed red pepper flakes.
- Place the pan in the smoker and smoke for 30 minutes, allowing the cheeses to melt and the dip to warm through.
- Carefully remove the pan to a heat-safe surface, stir everything together, and spread the dip into an even layer.
- Top with the remaining 3/4 cup mozzarella and arrange the pepperoni slices over the top.
- Return the pan to the smoker for another 20 minutes to melt the topping and let the edges bubble.
- Serve warm with breadsticks, sliced baguette, pita wedges, or tortilla chips for dipping.
Can I make this without a smoker?
Yes. Mix the ingredients as described, add a couple of drops of liquid smoke to mimic the smoky flavor, and bake in the oven at 300°F for 30 minutes. Remove, stir and top with the reserved mozzarella and pepperoni, then bake another 20 minutes until bubbly.
Dipping Options
Choose whatever you like for dipping. Popular options:
- Breadsticks
- Sliced baguette
- Pita wedges
- Tortilla chips
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot oven until the dip is warmed through and the cheeses are melty again.
Tips and Tricks
- Disposable aluminum trays can be flimsy. Double up trays to make them sturdier and safer to handle when hot.
- Pick a mild wood like apple for smoking so the dip gets a gentle smoky note that doesn’t overpower the other flavors.
- If you prefer, substitute pepperoni with mushrooms, black olives, or another favorite pizza topping.
Recipe Summary
Smoked Pizza Dip
Ingredients
- 1 lb ground sausage cooked, crumbled, and mostly drained
- 12 oz cream cheese softened
- 2 3/4 cups shredded mozzarella divided
- 1/4 cup shredded Parmesan cheese
- 2 cups marinara sauce
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 12 slices pepperoni for garnish
Instructions
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Add all ingredients except 3/4 cup of the shredded mozzarella and the pepperoni to a 9×13″ disposable aluminum tray. Mix to combine.
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Smoke at 300°F for 30 minutes to melt and warm through.
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Remove from the smoker, stir, spread evenly, then top with the remaining mozzarella and pepperoni.
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Return to the smoker for 20 more minutes. Serve warm with dippers.
Notes
- Double up disposable trays for added support when removing from the smoker.
- Use mild fruit woods like apple for a gentle smoke flavor.
- Alternate toppings such as mushrooms or black olives if you prefer.
Nutrition
Smoked pizza dip is an easy, shareable appetizer that delivers big flavor with minimal effort—try it at your next gathering and enjoy!