This easy White Pizza Dip recipe is a cinch to make and bakes up all bubbly and cheesy. It’s always a crowd pleaser.
What do you get when you mix a few easy ingredients together, top it with cheese and bake it to bubbly, cheesy perfection? This Easy White Pizza Dip!
There is a restaurant/bar in our area that makes THE BEST white pizza. They are known throughout the land for their white pizza and it’s no wonder. It has a thick double crust, lots of gooey cheese, sliced onions and plenty of Rosemary (my favorite part!).
This pizza is off the charts good.
When I found this recipe on the back of a Lipton Recipe Secrets Savory Herb and Garlic Soup Mix box, I immediately thought of this white pizza and wondered if this dip would be just as good?
Well, I was not disappointed.
This pizza dip was incredibly easy to make. It will take you longer to clean the baking dish than it will to throw this dip together. Plus, you could easily mix it up ahead of time and bake it off when you’re ready to eat it so it’s nice and hot. Or, you could probably make it in a mini slow cooker to keep it warm.
This white pizza dip is one of things that you just can’t stop eating. I recommend you proceed with caution!
Items Needed for this Recipe
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Easy White Pizza Dip
- 8 oz Ricotta cheese
- 16 oz Sour cream
- 1 envelope Lipton Recipe Secrets Savory Herb and Garlic Soup Mix
- 2 cloves garlic minced
- 1/2 cup Provolone cheese - shredded
- 1/2 cup Mozzarella cheese - shredded
- Preheat oven to 350 degrees.
- In a bowl combine provolone and mozzarella cheese; reserve 1/4 cup and set aside.
- Add ricotta cheese, sour cream, soup mix and garlic to the cheeses; stir to combine.
- Spread mixture into a small baking dish (8x8 square dish or pie plate).
- Spread reserved cheese on top.
- Bake for 30 minutes.
- Serve with baguette slices or crackers.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.