Pizza Dip with Garlic Knots
Creamy pizza dip layered with cream cheese, ricotta, and mozzarella, topped with pizza sauce and pepperoni, surrounded by garlic-brushed pizza dough knots baked until golden in a cast iron skillet. A crowd-pleasing appetizer combining melted cheese, savory pizza flavors, and soft, garlicky bread knots.
Ingredients
- 1 13.8-ounce tube pizza dough
- ¼ cup olive oil
- 4 cloves garlic, finely minced
- 2 teaspoons Italian seasoning, divided
- ¾ teaspoon crushed red pepper flakes
- 8 ounces cream cheese, room temperaturemascarpone1:1Full guide →
- 1 cup whole milk ricotta cheese, room temperatureGreek yogurt3/4:1Full guide →
- 8 ounces low-moisture mozzarella, shredded, divided
- ¼ teaspoon garlic powder
- 1 cup pizza saucemarinara sauce1:1Full guide →
- ⅛ cup mini pepperoni
- 3 tablespoons Parmigiano-Reggiano, grated, plus extra for serving
- fresh basil, for serving(optional)
Instructions
- 1
Preheat oven to 400 degrees. Lightly oil a 10-inch cast iron skillet.
- 2
Combine olive oil, minced garlic, 1 teaspoon Italian seasoning, and crushed red pepper flakes in a small bowl and stir.
- 3
Roll out pizza dough to even thickness with a rolling pin.
- 4
Cut dough into strips between 1/4 inch to 1/2 inch wide, yielding 16-18 strips total.
- 5
Tie each strip into a knot, tucking the ends underneath.
- 6
Brush garlic oil mixture onto each knot and line the outer edge of the skillet with knots.
- 7
In a mixing bowl, combine softened cream cheese, ricotta, 1 teaspoon Italian seasoning, garlic powder, and crushed red pepper. Stir until smooth.
- 8
Fold half the mozzarella into the ricotta mixture.
- 9
Spread cheese mixture into the center of the pan.
- 10
Spread pizza sauce over the cheese mixture.
- 11
Add remaining mozzarella over the pizza and top with pepperoni.
- 12
Sprinkle Parmigiano-Reggiano over the entire top.
- 13
Bake for 20 minutes or until garlic knots are golden brown and dip is bubbly.
- 14
Cool slightly before serving. Garnish with additional Parmigiano-Reggiano, fresh basil, and crushed red pepper flakes if desired.
Tips
Knots don't need to be perfect; they will bake up nicely despite imperfect shaping.
Pack garlic knots tightly around the skillet edge for even browning.
Good to Know
Cover and refrigerate leftover dip for up to 3 days. Reheat in oven at 350 degrees for 10-15 minutes until warmed through.
Assemble and refrigerate unbaked dip and knots separately for up to 8 hours. Brush garlic knots just before baking.
Serve warm from the skillet with crackers, breadsticks, or vegetable crudites for dipping.
Common Mistakes
Do not over-knead dough when cutting strips to avoid tough knots.
Do not skip cooling slightly before serving to avoid burns from hot cheese.