Just three simple ingredients and you have this luscious recipe for Crock-Pot Amy’s World Famous Pepperoni Dip. Dip your favorite chips or chunks of bread in this warm dip.
Crock-Pot Amy’s World Famous Pepperoni Dip
A big thanks to Crock-Pot Ladies reader Amy Marrelli who submitted her recipe for Crock-Pot Amy’s World Famous Pepperoni Dip. This one is a keeper for sure and makes a great dip to serve at your next party or even just as a snack at home. Everyone will love this warm and cheesy dip flavored with pepperoni.
Amy suggests serving this recipe with either tortilla chips or hunks or slices of crusty bread for a dip that is a winner any time.
And the recipe itself could not be any easier…cream cheese, cream of celery soup and sliced pepperoni is all dumped in a 2.5 quart slow cooker and then cooked for just 1 hour and then switched over to the WARM setting and served. To prep ahead of time for a party you can easily slice your pepperoni slices in half and toss everything in the crock part of the crock-pot and throw just the crock in the refrigerator. Then as it gets closer to party time bring it out of the refrigerator, place it in the crock-pot base and start your cooking.
Easy peasy!
Ingredients Needed:
- Cream Cheese – You can use either regular cream cheese or reduced fat cream cheese.
- Canned Cream Of Celery Soup – Reduced fat version is OK to use in this recipe.
- Pepperoni Slices – This recipe calls for 7 ounces. But if you like more pepperoni feel free to add more!
Directions:
- Cut sliced pepperoni into halves.
- Combine all ingredients into a small 2.5 quart slow cooker and mix.
- Cover and on LOW for at least 1 hour or until the cheese is melted; stirring occasionally.
- When ready to serve, keep slow cooker on WARM.
- Serve with tortilla chips, rolls, crackers, bread or cut up vegetables.
Products Needed:
More Tasty Slow Cooker Dips You Don’t Want To Miss!
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| Rating |
Rate this recipe!
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| Servings | 12Servings |
| Prep Time | 10Minutes |
| Cook Time | 1Hour On LOW |
- 8 Ounces Cream Cheese May Also Use Reduced Fat Version
- 10.5 Ounces Canned Cream Of Celery Soup May Also Use Reduced Fat Version
- 7 Ounces Pepperoni Slices
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Ingredients
Servings: Servings
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- Cut sliced pepperoni into halves.
- Combine all ingredients into a small 2.5 quart slow cooker and mix.
- Cover and on LOW for at least 1 hour or until the cheese is melted; stirring occasionally.
- When ready to serve, keep slow cooker on WARM.
- Serve with tortilla chips, rolls, crackers, bread or cut up vegetables.
*Nutrition information based on regular fat ingredients and does not include bread or chips used for dipping.
**Weight Watchers Points calculated using reduced fat cream cheese and reduced fat cream of celery soup.
Recipe Collections:
| Dip Crock-Pot Recipes | 3 Ingredients Or Less Slow Cooker Recipes |
| Easy Slow Cooker Recipes | Game Day Crock-Pot Recipes |
| Readers Favorite Crock-Pot Recipes | Pepperoni Slow Cooker Recipes |
Better put that in a 2.5 qt crock pot INSTEAD of a 2.5 oz crockpot as listed in the recipe or else there’s gonna be problems!
Instructions step #2 that is… 🙂
Thanks Jamie, I will edit that and get that fixed right now!
What is the green ingredient on top?
This was a recipe sent to us by a reader (as well as photo) so I am not sure. Maybe some green onion or bell pepper???
I got to this recipe via a link for “Low Sodium Dips.” I’m not sure of the criteria to meet “low sodium” on this webiste, but this is definately not. Canned soups and processed meats like Pepperoni are very high in sodium. Using bread or chips only adds to the sodium.
Here are some numbers:
1/2 cup Cream of Celery Soup – 850mg of sodium
7 slices of Pepperoni – 450mg of sodum
10 tortilla corn chips – 126 mg. of sodium
A person on a low sodium diet is not allowed to consume more than 1500mg of sodium per day. Because this is so good, eating some in moderation would be hard (drats!) and would substantially alter the remaining sodium allowance for the day
Hi Cindy. Our criteria for Low Sodium Crock-Pot Recipes is 480 mg of sodium or less per serving. This recipe has 380.1 mg of sodium per recipe and serves 12 people. We are not dietitians and of course caution our readers to use their own best judgement on what they can and cannot eat to meet their dietary needs.