Get the party started with this creamy, cheese, gooey, hot Pizza Dip with Garlic Knots that is as easy as it is delicious. Bubbling warm ricotta pizza dip is baked up with the ultimate dippers for an appetizer everyone will love.
Who doesn’t love a good dip? Whether it’s Blue Cheese Bacon Dip or this pepperoni topped garlic knot pizza dip, it has the ability to instantly turn any occasion into a party and celebration. If you’re looking for an easy appetizer to serve up all football season long, this is it. With minimal ingredients this hearty dip packs tons of flavor.
Why You’ll Love This Recipe
- Easy To Make – There’s no need to proof, rest, or knead these easy garlic knots. We’re taking the help of the grocery store and using storebought pizza dough. Yup, the kind in a tube!
- Accessible Ingredients – This recipe for pizza dip uses pantry staples like jarred pizza sauce with ingredients you might even already have on hand like cream cheese. Just like this ricotta pizza dip recipe is easy to make, it’s also easy to shop for.
- Customizable – Feel free to top off this pizza dip with any of your favorite pizza toppings. Have fun and make it completely your own!
Ingredients
- Storebought pizza dough in a tube
- Cream cheese
- Ricotta cheese
- Mozzarella cheese
- Parmigiano-Reggiano
- Pizza sauce
- Italian seasoning
- Fresh garlic
- Garlic powder
- Olive oil
- Crushed red pepper flakes
- Fresh basil
How to Make Pizza Dip with Garlic Knots
- Preheat your oven to 400 degrees. Lightly oil a 10″ cast iron skillet or baking dish.
- Add the olive oil, Italian seasoning, garlic, and optional crushed red pepper flakes to a small bowl and stir to combine.
- Use a rolling pin to gently roll out the pizza dough into an even thickness. Cut 1/4″-1/2″ wide strips, you will have between 16-18 total.
- Gently tie each strip into a knot, tucking the ends under. Don’t worry if they’re not perfect because they’ll all bake up pretty!
- Brush the garlic oil mixture onto each knot and place the knots around the outer edge of the skillet. If they don’t all fit place the remaining knots on a parchment paper lined baking sheet.
- In a separate large mixing bowl add the softened cream cheese, ricotta, garlic powder, remaining Italian seasoning, and crushed red pepper flakes. Stir until smooth and creamy. Fold in half of the shredded mozzarella.
- Spoon the cheese mixture into the center of the skillet and spread it out.
- Top the cheese mixture with pizza sauce.
- Sprinkle the remaining mozzarella on top of the pizza sauce and add pepperoni.
- Starting with the garlic knots, sprinkle the parmesan over the top of everything.
- Allow the skillet to bake for 20 minutes, or until the knots are golden brown and the dip is bubbly.
- Garnish with additional fresh parmesan cheese and basil.
How to Make Pizza Dip with Garlic Knots on the Grill
- Prepare your grill for indirect grilling. For a charcoal grill, bank your charcoal to either side of the grill leaving the middle cooler. For a gas grill heat the outside burners and don’t ignite the middle burner. Allow the grill to heat to around 400 degrees.
- Place the skillet in the middle, cooler spot of the grill and close the lid. Allow it to bake for 15 minutes before checking on it and rotating so the garlic knots brown and cook evenly. You may need to rotate an additional time.
- Let the dip bake until bubbly and the garlic knots are browned.
Topping Ideas
- Sauteed mushrooms
- Diced onions
- Diced bell pepper
- Olives
- Crumbled cooked Italian sausage
- Sliced meatballs
- Hot honey drizzle
Additional Dippers
While the garlic knots are the perfect dippers for this creamy, dreamy, warm ricotta pizza dip, you can also have fun adding additional dippers. Here are just a few ideas.
- Carrot/celery sticks
- Bell pepper slices or baby sweet peppers
- Cucumber slices
- Breadsticks
- Crackers
- Tortilla chips
Tips From the Beach
- Make sure that your cream cheese and ricotta are at room temperature so they easily mix together, lump free.
- You can mix together the cheese portion for this dip a couple days in advance and keep it stored in an airtight container in the refrigerator. Allow it to come to room temperature before assembling for easier spreading.
- Don’t assemble the dip too far in advance as the pizza sauce will let off water.
- All of the garlic knots will fit in a 10″ skillet, but if you’re using a smaller baking dish or cast-iron pan bake the remaining garlic knots on a parchment paper lined baking sheet. They will only take around 10 minutes to bake so add them halfway through the bake time of the dip.
- You can use pizza dough from the bakery, or homemade pizza dough. You just want to make sure that it’s rolled out thin.
- For the best flavor and texture grate your mozzarella by hand. You’ll also want to use a low-moisture mozzarella.
- If you are adding additional toppings or swapping out the pepperoni, sauté your vegetables first so they release their liquid.
Frequently Asked Questions
Can I make pizza dip with garlic knots vegetarian?
Absolutely! Leave off the pepperoni or add your favorite veggie toppings.
How do I store leftovers of pizza dip?
This is really best served fresh, but to store leftovers tightly cover the skillet with plastic wrap and keep it refrigerated. It will last up to three days. For best results store the garlic knots in an airtight container separately so they don’t become soggy. You can reheat this in the oven on a low setting of 325 until warmed through.
Pizza Dip with Garlic Knots
Get the party started with this creamy, cheese, gooey, hot Pizza Dip with Garlic Knots that is as easy as it is delicious.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 1 13.8–ounce tube of pizza dough
- 1/4 cup olive oil
- 4 garlic cloves, finely minced
- 2 teaspoons Italian seasoning, divided
- 3/4 teaspoon crushed red pepper flakes
- 8 ounces cream cheese, room temperature
- 1 cup whole milk ricotta cheese, room temperature
- 8 ounces low-moisture mozzarella, shredded, divided
- 1/4 garlic powder
- 1 cup pizza sauce
- 1/8 cup mini pepperoni
- 3 tablespoons Parmigiano-Reggiano, grated, plus extra for serving
- Fresh basil for serving
Instructions
- Preheat the oven to 400 degrees. Lightly oil a 10″ cast iron skillet.
- Add the olive oil, minced garlic, 1 teaspoon Italian seasoning, and optional 1/4 teaspoon crushed red pepper flakes to small bowl and stir.
- Use a rolling pin to lightly roll out the pizza dough into an even thickness.
- Cut the pizza dough into strips that are between 1/4″ to 1/2″. You should have between 16-18 strips total.
- Gently tie a strip of dough into a knot, and tuck the ends underneath. Don’t worry if it doesn’t look perfect; they’ll bake up pretty! Repeat with the remaining strips.
- Brush the garlic oil mixture onto each knot, and line the outer edge of the skillet with the knots. Don’t worry if they’re packed tightly.
- In a mixing bowl add the softened cream cheese, ricotta, 1 teaspoon Italian seasoning, garlic powder, and 1/2 teaspoon crushed red pepper. Stir until smooth.
- Fold half of the mozzarella cheese into the ricotta mixture.
- Spread the cheese mixture into the center of the pan. Spread the pizza sauce over the top of the cheese mixture.
- Add the remaining half of the mozzarella over the pizza. Top with pepperoni.
- Starting with the garlic knots sprinkle the parmesan over the entire top of the skillet.
- Allow the dip to bake for 20 minutes, or until the garlic knots are golden brown and the dip is bubbly.
- Let cool slightly before serving. Garnish with additional parmesan, fresh basil, and crushed red pepper flakes if desired.
Notes
- You can make this in a smaller skillet or baking dish. If you do place the remaining garlic knots on a parchment paper lined baking sheet. They will only take 8-10 minutes to bake so add them halfway through.
- You can add different toppings to this dip. However if you are adding fresh veggies like mushrooms or onions, sauté them first so they release their liquid and don’t make the dip watery.
- This can also be baked on the grill. To bake this on the grill prepare your grill for indirect grilling, banking your charcoal to either side and leaving the middle as a cooler zone. Allow the grill to heat to around 400 degrees. You will need to rotate your skillet occasionally so the garlic knots evenly cook.