If you need a new crowd-pleaser for your next get-together, this Crispy Pepperoni Ranch Dip is exactly what your snack table needs. Ranch dips are just awesome, and I’m taking creamy, tangy ranch and loading it with crispy baked pepperoni that adds a satisfying crunch and savory punch to every bite. The pepperoni gets mixed right into the base of mayo, sour cream, and sharp cheddar, with even more scattered on top for good measure. It’s ridiculously easy to throw together, serves a crowd without breaking a sweat, and pairs perfectly with everything from tortilla chips to fresh veggies.
Ranch dip, all grown up
Don’t get me wrong. Ranch dip in any form is a wonderful thing and deserves all of a snack lover’s love and affection. But it’s never a bad idea to change things up, and put a new twist on an old favorite.
And for this dip, if you’ve ever dunked a slice of pepperoni pizza into a thing of ranch, you know where I’m going with this. Nothing too complex: I’m not making pizza. Just adding one thing to a bowl of homemade ranch dip.
And that thing is crispy pepperoni. Yes, sure, you could chop up pepperonis straight out the package and add it to the dip, but baking them up until crispy intensifies that amazing, savory sausage flavor.
Oh, I’m adding two things actually: lots of shredded sharp white cheddar cheese. The goal here isn’t to make it pizza-like. The aged cheese just adds a nice little zip to the dip.
Heads up: This is a substantial dip, so break out the big hitter chips: Tortilla chips, bagel chips, ruffled potato chips. Those adorbs mini bell peppers cut in half. Or my favorite, Fritos Scoops (the ultimate dip chip!).
Recipe Highlights
- Crispy baked pepperoni adds a zesty, salty crunch with every scoop.
- It’s quick to make with simple, familiar ingredients, and the recipe makes enough to serve a full party.
- The dip can be made ahead and chilled until party time.
- Its thick, creamy texture works for chips, crackers, and veggies.
- Everyone loves the flavor combination, and it’s always a hit at game days and casual gatherings.
If you’re wild about party dips like I am, you might also enjoy my Whipped Ricotta with Fig Jam, my Creamy Goat Cheese Bacon and Dates Dip, and my Triple Layer Guacamole Dip. Crowd-pleasing party favorites!
Key Ingredients
Pepperoni — Regular pepperoni slices are great here. Some brands package tiny disks at a premium price, but since everything is going to be sliced, just go for the regular size. You can substitute another cured salami, if you prefer, but note that they might require adjusting the baking time to achieve crispiness. And yes, you can go with crispy bacon instead!
Mayonnaise and sour cream — Mayo and sour cream form the classic base of the ranch dip. We don’t need to mess with perfection here! I use full fat versions, but you can use lower fat versions of one or both if the flavors and textures are familiar to you. You might need a little more cream or milk to smooth out the dip for the low-fat versions.
Ranch seasoning — You can use your favorite homemade version of ranch seasoning, or pour it straight out of the famous packet (or Trader Joe’s out of the bottle). It’s all good!
Green onions — I love gentle pungency of green onions in dips, especially after they’ve rested in the fridge for a while. If you’re not a fan, consider it optional.
Shredded white cheddar cheese — I used an extra sharp Vermont white cheddar cheese for the added flavor boost that’s unique to aged cheese. You can use any aged cheese you prefer — Gruyere, asiago, gouda.
Tips for the Crispy Pepperoni
Pepperoni is greasy when heated — we’ve all had pepperoni pizza, right? — so the challenge here is crisping up the pepperoni while reining in the mess. I tried the four most common methods, and here are my notes. Keep in mind that my preferred cooking method was heavily influenced by the fact that we’re talking about a large quantity of pepperonis. If you’re just making a snack plate of pepperoni chips to nosh on, then all of the methods are pretty solid (although I’d go with the microwave).
- Pan-frying: The skillet method was my least favorite because the numerous slices necessarily produced a lot of grease. A half-batch of the pepperonis were basically simmering in a big pool of orange grease. Yuck. This method requires draining and a lot of patting dry with a paper towel to reach a crispy — rather than just bendy — stage.
- Air-frying: I had a lot of hope for the air fryer, but again, the sheer quantity tripped things up. Plus, there was a surprise issue caused by the air fryer itself: The pepperonis tend to fly around the basket because they’re so light and get up into the core of the unit. People making pepperoni chips for snacking have also noted that smoking is a problem as the large amount of grease produced overheats. Even working in small batches didn’t overcome these annoyances.
- Microwaving: This method produced the most satisfactory result. Heating the pepperonis in a single layer on a paper towel-lined plate in 30-second bursts crisped them nicely. If you don’t mind doing 4 or 5 batches, this is a great method.
- Baking in the oven: In the end, the method I recommend is arranging the pepperonis on a large rimmed — the rim is important! — baking sheet and baking them. There’s still grease to be dealt with — although less icky than the pan-fry method — but the fact that you can do everything in one big batch is a bonus. I also had one unexpected plus: I lined the pan with parchment paper (just out of habit, tbh) and, probably because my oven rack isn’t perfectly level, the grease flowed off the parchment edges and under the paper, which kept it away from the pepperonis. Accidental win!
When making the dip ahead, I would recommend an extra step for the topping pepperonis: store 5 or 6 slices separately from the dip, in the fridge. Then, when preparing to serve the dip, heat the topping pepperoni slices in the microwave on a paper towel for 30 seconds. Blot them dry, let them cool, chop, and sprinkle over the dip. They’ll be nice and crunchy after their stint in the microwave.
How to Make Crispy Pepperoni Ranch Dip
Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through and summary of making the dip.
Prep notes
Here’s a quick guide for preparing the ingredients, if you need it.
- Rinse the green onion stalks, pat dry, cut off and discard the root end, and slice thinly.
- Shred the block of cheese using the fine hole side of the shredder.
Prepare the dip
Whisk the mayo, sour cream, and dairy together to ensure a perfectly smooth base. Then whisk in the remaining ingredients.
Bake the pepperoni
Arrange the pepperoni slices in a single layer on a large, rimmed baking sheet. They can sit closely together. Bake until their fats have rendered, and they’re darker and sizzly.
Finish the pepperonis and add to the dip
Transfer the baked pepperonis to a paper-towel-lined surface (such as a second baking sheet). Blot the tops dry with a paper towel. When they’re cool enough to handle, chop or crush the crispy slices into small pieces. Reserve two tablespoons of pepperoni pieces, and stir the rest thoroughly into the dip. To finish, sprinkle the reserved pieces over the top of the dip.
Storing
Leftovers can be stored in the fridge for 3 to 4 days. You can also make the dip ahead of time before serving your guests: Set aside 5 or 6 of the baked pepperoni slices and store them separately in the refrigerator (you can mix the remaining chopped pepperonis into the dip). When you’re ready to serve, microwave the reserved slices for 30 seconds. Blot dry and chop, and then sprinkle over the dip.
Frequently Asked Questions
I hope this Crispy Pepperoni Ranch Dip becomes a new favorite at your house like it has in mine. It is such a simple way to bring a little something special to the snack table without a lot of party prep stress. If you make this dip for your next party or game day get-together, I’d love to hear how it goes. Let me know in the comments or tag me on social (@soupaddict)!
Crispy Pepperoni Ranch Dip
Ingredients
- 1 cup mayo
- 3/4 cup sour cream
- 2 tablespoons heavy cream , half-and-half, or buttermilk
- 1 ounce packet ranch seasoning mix (about 3 tablespoons)
- 1 green onion , finely chopped
- 1 cup shredded extra sharp white cheddar
- 4 ounces pepperoni slices (about 24 slices)
Instructions
- Preheat the oven to 375ºF. You’ll need a large rimmed — not flat — baking sheet.
- In a roomy bowl, whisk together the mayo, sour cream, and cream until smooth. The dip should be cohesive but thin enough to almost drip off the whisk. Add another teaspoon of cream if you want your dip slightly thinner.
- Whisk in the ranch seasoning mix until completely blended, followed by the green onion and cheese.
- Arrange the pepperonis on the baking sheet. Use as many that will fit in a single layer. The slices can sit closely together.
- Bake in the oven for 8 to 10 minutes. They might begin to move around the pan due to the grease towards the end. That’s okay.
- Transfer the pepperonis to paper towels to drain. Blot the tops of the pepperonis with a paper towel to remove as much grease as possible.
- When the pepperonis are cool enough to be handled, chop or crush them into small pieces. Set aside 2 tablespoons of the chopped pieces and mix the rest into the dip. Before serving, transfer the dip to its presentation bowl. Sprinkle the reserved pepperoni pieces over the top of the dip.