Pepperoni Ranch Chip Dip

A cast iron skillet of baked cheesy dip topped with pepperoni slices and chopped basil, surrounded by tortilla chips on a white wooden surface.

Pepperoni Ranch Chip Dip is the perfect cheese-inspired appetizer for any party! It's a hot, bubbly, pepperoni-ranch party in your mouth and it tastes amazing!

Course Appetizer

Cuisine American

Keyword Chip Dip

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 626kcal

Author Katie Cooksey

Ingredients

1 1/2 tablespoons olive oil
1/2 yellow onion petite diced
1 cup pepperoni diced
12 oz cream cheese softened (1 1/2 blocks)
1 oz ranch seasoning such as Hidden Valley packet
1 cup mozzarella cheese freshly shredded
1/4 cup parmesan cheese grated
10 slices pepperoni for topping
basil fresh, chiffonade, for garnish
tortilla chips or potato chips, pita bread, breadsticks, etc. for dipping

US Customary - Metric

Instructions

In an oven-safe skillet (I used cast-iron), heat olive oil over medium heat. Saute onion until tender, about 4 minutes.
Add in diced pepperoni and cook another 2 minutes to render and crisp slightly.
Stir in the cream cheese and ranch seasoning until completely mixed in.
Spread dip evenly across the bottom of the pan.
Top with mozzarella cheese, parmesan cheese, and the whole slices of pepperoni.
Set under the broiler until melted and bubbly, about 1 minute or so. Do NOT walk away.
Garnish with fresh basil and serve hot with tortilla chips or dipping vehicle of your choice.

Video

Notes

Storage and make ahead instructions:

Store any leftovers, covered in the fridge for up to 3 days.
To Make ahead- Assemble the cream cheese mixture ahead, refrigerate, then bake when ready.
Reheating- Warm leftovers in the oven at 350° F until hot and bubbly again.
To Freeze- Not ideal. Cream cheese and ranch dressing don’t thaw well. Make it fresh.

Nutrition