Creamy High Protein Pizza Dip
This high protein pizza dip is a warm, cheesy appetizer with a classic pizza flavor that bakes up creamy, melty, and perfectly scoopable! It’s oven-baked for that irresistible bubbly finish and made with simple protein-forward swaps that keep it rich and satisfying without sacrificing taste. Each serving delivers a solid protein boost thanks to the cream cheese, cottage cheese, mozzarella, and parmesan baked into the creamy base.
Servings: 8 servings
Equipment
Ingredients
- 8 oz cream cheese
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup grated parmesan cheese divided
- 1.5 tsp Italian seasoning
- ½ cup crushed red pepper
- ½ tsp salt
- 2 cloves minced garlic
- 1 cup pizza sauce
- 12-15 pepperonis I like Applegate brand
- Hot honey for drizzling, optional
- Chopped fresh basil for garnish
- GF crackers or baguette for dipping
Instructions
- Preheat oven to 375.
- Combine cream cheese, cottage cheese, 1 cup shredded mozzarella, ¼ cup grated parmesan, Italian seasoning, crushed red pepper, salt, and minced garlic in a bowl. Use an electric mixer to combine until creamy.
- Transfer the mixture into a pie plate or a 2-3 qt casserole dish. Top with a layer of the pizza sauce. Sprinkle the remaining 1 cup mozzarella and ¼ cup grated parmesan on top of the sauce. Place the pepperonis on top in a single layer.
- Bake for 20-25 minutes until the cheese is nice and melted and golden brown. Top with a drizzle of hot honey and fresh chopped basil and serve with gluten free crackers of baguette of choice. Enjoy!
Notes
- One of the biggest concerns with a cottage cheese pizza dip is texture. I tested this recipe with and without blending, and blending is key. Using an electric mixer breaks down the cottage cheese curds so they melt seamlessly into the cream cheese, giving you a smooth, creamy base that bakes evenly and stays scoopable.
- If you want to change things up, stir cooked Italian sausage into the cheese mixture before baking.
- For a lighter option, you can use low-fat or fat-free cream cheese, cottage cheese, and mozzarella. I've tested this with both full-fat and lower-fat dairy, and the dip still baked up creamy and flavorful.
Storage Tips
- Serve warm: This dip is best straight from the oven and pairs well with crackers or toasted baguette slices.
- Make ahead: Assemble the dip in advance, cover, and keep in the fridge until ready to bake. Add a few extra minutes to the baking time if baking directly from the fridge.
- Reheat leftovers: Warm leftovers in the oven or microwave until heated through.
- Store leftovers: Keep leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 0.5cup | Calories: 284kcal | Carbohydrates: 13g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 56mg | Sodium: 1069mg | Potassium: 492mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5106IU | Vitamin C: 2mg | Calcium: 382mg | Iron: 3mg