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Hot Cheese Dip

When a colleague brought this cheesy dip to school for a teachers potluck, I immediately gave it an A+. I had to have the recipe for this irresistibly creamy dish! —Ardyce Piehl, Poynette, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 cups


  • 2 cups shredded part-skim mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 2 cups mayonnaise
  • 1 medium onion, minced
  • 1 can (4 to 4-1/2 ounces) chopped green chiles, drained
  • 1/2 cup sliced ripe olives
  • 1-1/2 ounces sliced pepperoni
  • Assorted crackers and fresh vegetables


  • Preheat oven to 325°. Combine the first 5 ingredients; spread into a greased shallow baking dish or pie plate. Top with olives and pepperoni. Bake until bubbly, about 25 minutes. Serve with crackers and fresh vegetables.
Nutrition Facts
2 tablespoons: 201 calories, 19g fat (5g saturated fat), 18mg cholesterol, 285mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 5g protein.

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Average Rating:
  • joycerm53
    Sep 14, 2020

    Very good recipe! My guests always love it!! I also chop the pepperoni in to small bits and mix into the batter before baking as other reviewers have suggested but save a couple slices todecorate the top! Joyce Moynihan, Volunteer Field Editor

  • TrishtheDish1
    Jan 1, 2020

    I guess I don't like hot dips made with mayonnaise because I've made them before, and had the same reaction that I had to this recipe. It seems to "greasy" tasting overall...and it should with all of that mayonnaise. Although my husband liked it, I probably won't make it again. I prefer a dip that the cheese flavor shines through.

  • jkharrison
    May 25, 2019

    No comment left

  • Beema
    Apr 12, 2018

    Having about 10 parties at my home every year, I am always in search of new appetizers. While I have several recipes for different cheese dips, this one tends to float to the top - everyone loves it. I jazz up the flavor from time to time with various hot sauces, and like a previous reviewer, I always cut the pepperoni into pits, and I add some chopped green olives as well as the black ones. It it easy to cut in half, as 3 cups is often far too much . I have made it in the slow cooker with equal success.

  • GingerRae
    Oct 22, 2012

    Our family loves this recipe. But there is one change we have made. We cut the pepperoni up into small bits and actually stir it into the rest of the batter before cooking. This allows everyone to get bits of pepperoni when it is consumed. This dip is great warm. We think its even better as leftovers. Never an issue with it disappearing when we make it.

  • coolmom229
    May 22, 2011

    Super yummy!!! I take to parties all the time...

  • coolmom229
    May 22, 2011

    Super yummy!!! I take to parties all the time...

  • grannynut
    Feb 28, 2011

    No comment left

  • usmcainp
    Sep 1, 2009

    I have made this dip many times for many different occasions. Everyone loves it and is always asking for the recipe. I do,however, substitute jalapeno's for the chilies. When anyone asks for the recipe, I just tell them to remember 2, 2, and 2 for the main ingredients then add as much onion, jalapeno's, pepperoni, and olives as they want. Easy!

  • dzm388
    Jan 1, 2009

    ?? Says combine first six ingredients, then top with pepperoni. Pepperoni is the 6th ingredient. Is there something missing, or should "first six" ingredients be "first five" ingredients?