Halloween party food has one job: get a reaction. This Halloween mummy dip gets two. First comes the double take when guests spot a pair of pepperoni-and-olive eyes peering out from under strips of string-cheese bandages. Then comes the rush for the dish, once everyone realizes the mummy is guarding a warm, bubbling pizza dip made with herbed cream cheese, marinara, sweet peppers, pepperoni, and three kinds of cheese.
The recipe comes from TABLE contributor Kelly Kinsey, a Pittsburgh mom of two dress-up-loving kids and a self-described seasonal curmudgeon who still can’t resist a good Halloween kitchen project. Her strategy for surviving the season is turning familiar, real-food favorites into spooky treats, and this dip is a perfect example. It’s essentially a deconstructed pizza in an 8-inch baking dish, it bakes in about 15 minutes, and the decorating is easy enough for young kids to handle.
Why This Halloween Mummy Dip Works
Most pizza dips stop at cream cheese and sauce. Kelly seasons the cream cheese base with garlic powder, onion powder, oregano, basil, paprika, and black pepper, so every scoop tastes like a slice from a favorite pizzeria rather than a plain cheese spread. A blend of shredded mozzarella and nutty Asiago melts into the middle and over the top, giving the dip those long, stretchy cheese pulls that make a party appetizer memorable.
The sauce matters, too. Kelly reaches for Rao’s marinara, a jarred sauce with a short ingredient list and a bright tomato flavor, but any good-quality spaghetti sauce you love will work. Diced yellow bell pepper adds a little crunch and sweetness, and pepperoni brings the salty, smoky bite everyone expects from a pizza.
Then there are the bandages: string cheese peels into thin strips that soften in the oven just enough to look like ancient linen.
How to Assemble a Mummy Pizza Dip
Think of the dip as a series of layers. Spread the seasoned cream cheese across the bottom of a lightly oiled baking dish or pie plate, then sprinkle on half of the shredded cheese blend. Spoon the marinara over the top, pushing it all the way to the edges so no cream cheese peeks through. Scatter the diced pepper and pepperoni, then finish with the rest of the cheese.
The decorating comes last. Set two pepperoni slices near the top of the dish and top each with an olive slice to make the eyes. Peel the string cheese into strips and crisscross them over the dip, working around the eyes so they stay visible. Hand this step off to kids; a little chaos only makes him creepier.
Tips for the Best Halloween Dip
Make it ahead. Assemble the layers up to a day in advance, cover the dish, and refrigerate it. Add the string-cheese bandages and eyes just before baking, and give the dip a few extra minutes in the oven since it will start out cold.
Watch the bandages. Bake until the dip is hot and bubbling at the edges, about 15 minutes. Leave it in too long and the string cheese will melt flat, and your mummy will lose his wrappings.
Choose sturdy dippers. Toasted baguette slices, pita chips, breadsticks, and crackers all hold up to the thick, cheesy layers. For a fresher, lighter option in the spirit of Kelly’s healthy Halloween snacks, serve the dip with bell pepper strips, celery, cucumber rounds, and carrot sticks.
How to Make Mummy Dip Dairy-Free
Because this dip is built on cheese, going dairy-free takes a few swaps, but the result is still fun and flavorful. Use a plant-based cream cheese for the base, and replace the mozzarella and Asiago with dairy-free shreds labeled as good for melting. For the bandages, cut a dairy-free mozzarella-style block into thin strips. Check the labels on your marinara and pepperoni, too, since some brands contain cheese or milk powder. Expect a slightly looser dip.
More Halloween Recipes from TABLE
For a bigger party, try the Savory Pumpkin Dip with a Halloween Skull Cheese Board, the Mummified Shepherd’s Pie, or the full lineup of 8 Spooky-Good Halloween Party Recipes. Plan the rest of your season with our guide to Halloween in Pittsburgh.
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Halloween Mummy Dip
- Total Time: 30 minutes
- Yield: 12 servings (one 8-inch dish) 1x
- Diet: Gluten Free
Description
A warm, baked pizza dip of herbed cream cheese, marinara, sweet pepper, pepperoni, mozzarella, and Asiago, wrapped in string-cheese “bandages” with pepperoni-and-olive eyes.
Ingredients
- Olive oil spray
- 16 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- 1 tsp black pepper
- 1 cup shredded mozzarella
- 1 cup shredded or grated Asiago
- 8 oz spaghetti sauce (such as Rao’s)
- 1/2 cup diced yellow bell pepper
- 4 oz pepperoni, diced (reserve 2 whole slices for eyes)
- 2 slices green or black olive, for eyes
- 5 sticks mozzarella string cheese
Instructions
- Preheat the oven to 350°F. Lightly spray an 8-inch baking dish or pie pan with olive oil.
- In a bowl, fold together the cream cheese and seasonings. Spread evenly across the bottom of the pan.
- Combine the mozzarella and Asiago. Sprinkle half of the cheese mixture over the cream cheese.
- Spoon on the spaghetti sauce, covering all the way to the edges.
- Layer on the diced bell pepper and diced pepperoni.
- Top with the remaining cheese mixture.
- Place the 2 reserved pepperoni slices near the top of the dish and top each with an olive slice to make eyes. Peel the string cheese into thin strips and crisscross them over the dip, around the eyes, to bring the mummy to life.
- Bake for about 15 minutes, until hot and bubbling at the edges. Serve warm.
Notes
Make ahead: Assemble through step 6 up to 1 day ahead, cover, and refrigerate. Add the eyes and bandages just before baking, and add 5 to 10 minutes to the bake time.
Dairy-free: Use plant-based cream cheese, dairy-free melting shreds, and strips of dairy-free mozzarella-style block for the bandages.
To serve: Baguette toasts, pita chips, crackers, or fresh vegetables such as bell pepper, celery, cucumber, and carrot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1/3 cup
- Calories: 290
About the Recipe Author
Kelly Kinsey is a Pittsburgh home cook, mom of two, and TABLE Magazine contributor who specializes in playful, family-friendly recipes for the Kids Table. A self-described seasonal curmudgeon who still goes all out for Halloween, she learned to bake at her grandmother’s side and now cooks with her own kids. Read more of her work at TABLE.
About the Photographer
BurkleHagen is a commercial food photography studio led by owner and creative director Andrew Burkle. The team specializes in photography, food styling, motion, and set styling for local and national brands, restaurants, chefs, and cookbooks. See more at burklehagen.com and on Instagram.
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