Molten Pepperoni Cheese Dip with Garlic Bread

IngredientsBread, Cheese
Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeItalian
molten cheese dip

Chef Jon Davis

La Brea Bakery

Los Angeles

This warm, cheesy dip is like a deconstructed pizza, but more fun to eat! Chef Jon Davis uses a demi baguette from his operation, La Brea Bakery, and toasts it up with garlic and hot honey. The dip couldn’t be easier to put together; provolone cheese and pepperoni are layered in an individual cast-iron skillet and popped in the oven until gooey and melted.


1 demi French baguette

½ cup pepperoni slices

8-10 slices provolone cheese

1 tbsp. butter, softened

1 tsp. minced fresh garlic

1 tsp. ground red pepper

1 tsp. hot honey

Fresh basil leaves



  1. Preheat oven to 350 F.
  2. In small cast iron skillet, layer cheese and pepperoni slices, alternating until the skillet is full. Bake in the oven until cheese is completely melted and starting to brown. 
  3. Meanwhile, split the demi baguette in half lengthwise; spread butter evenly on both halves. Add garlic and red pepper to each side and place in oven to toast. When lightly toasted, remove and cut crosswise into 1-inch pieces. 
  4. Remove pepperoni dip from oven, drizzle with hot honey, garnish with fresh basil and serve with toasted garlic bread.

Photo courtesy of La Brea Bakery

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