If you’re looking for the perfect party dip that’s light, creamy, and packed with fresh flavor, this Veggie Pizza Dip is just what you need! Inspired by the classic cold veggie pizza on crescent roll crust, this no-bake dip is the faster, easier version that’s just as satisfying. It’s loaded with chopped vegetables and a flavorful cream cheese base, making it an easy crowd-pleaser for potlucks, game days, or backyard BBQs.

This easy veggie pizza dip is a creamy, no-bake appetizer made with cream cheese, ranch, cheddar cheese, and fresh chopped veggies. Perfect for parties, potlucks, and game day!

A chilled appetizer recipe is perfect for summer picnics, 4th of July parties, and BBQs all summer long. I love the dill pickle wraps, corn and pineapple salsa, and the spicy ranch 7 layer dip.

Table of Contents

Why You’ll Love This Veggie Pizza Dip

No baking required
Cool, creamy, and refreshing
Great way to enjoy raw veggies
Comes together in under 15 minutes

Ingredients for Easy Vegggie Pizza Dip with Ranch Dip Mix

If you love a good ranch dip, this veggie pizza dip with ranch dip mix is going to be a new favorite ranch dip recipe.

8 ounces cream cheese, softened

1 cup sour cream

2 tablespoons ranch dressing

¼ cup fresh dill, chopped

¼ cup fresh chives, chopped

1 cup shredded cheddar cheese

2 cups finely chopped raw veggies (use any combo of carrots, broccoli, cauliflower, cucumbers, red onion, bell peppers)

8 ounces cream cheese, softened
1 cup sour cream
2 tablespoons ranch dressing
¼ cup fresh dill, chopped
¼ cup fresh chives, chopped
1 cup shredded cheddar cheese
2 cups finely chopped raw veggies (use any combo of carrots, broccoli, cauliflower, cucumbers, red onion, bell peppers)

Instructions for How to Make Veggie Pizza Dip Recipe

Make the creamy base: In a medium bowl, beat the softened cream cheese until smooth. Mix in the sour cream, ranch dressing, dill, and chives until well combined and creamy.

In a medium bowl, beat the softened cream cheese until smooth. Mix in the sour cream, ranch dressing, dill, and chives until well combined and creamy.

Mix in the cheese and veggies: Mix in the chopped veggies and cheese. Transfer the mixture to a serving dish or shallow pie plate and spread it out evenly.

Mix in the chopped veggies and cheese. Transfer the mixture to a serving dish or shallow pie plate and spread it out evenly.

Top it off: Sprinkle the shredded cheddar cheese evenly over the dip. Then top with the chopped vegetables, pressing them lightly into the dip so they stay put.

Sprinkle the shredded cheddar cheese evenly over the dip. Then top with the chopped vegetables, pressing them lightly into the dip so they stay put.

Chill and serve: For best flavor, refrigerate for at least 30 minutes before serving. Serve cold with crackers, pita chips, or sliced baguette.

For best flavor, refrigerate for at least 30 minutes before serving. Serve cold with crackers, pita chips, or sliced baguette.

Tips and Variations for Veggie Pizza Dip

Make it ahead: Prepare the dip base the day before, then top with cheese and veggies just before serving.
Swap the herbs: If you don’t have fresh dill or chives, substitute with dried herbs (use 1 tablespoon of each dried).
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the cream cheese mixture.
Add crunch: Sprinkle with crushed pretzels or croutons right before serving for extra texture.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the veggies may release moisture, so give it a quick stir before serving again.

What to Serve With Veggie Pizza Dip

This dip is delicious with:

Buttery crackers
Crostini
Pretzel chips
Tortilla chips
Raw veggies like celery or bell pepper strips

This Veggie Pizza Dip brings all the fun and freshness of veggie pizza in an easier, scoopable format. It’s a light, colorful, and craveable appetizer you’ll want to make again and again!

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Easy Veggie Pizza Dip

This easy veggie pizza dip is a no-bake party favorite loaded with cream cheese, ranch, herbs, cheddar cheese, and tons of chopped fresh veggies!

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Print Rate

Course: Appetizer

Keyword: cold appetizer, cream cheese, veggie pizza

Prep Time: 20

Chill Time: 1

Total Time: 1 20

Servings: servings

Calories: 160kcal

Author: Leah Beyer

Ingredients

8 ounces cream cheese
1 cup sour cream
2 tablespoons ranch seasoning
¼ cup fresh dill weed
¼ cup fresh chives
2 cups fresh chopped veggies use any combo of carrots, broccoli, cauliflower, cucumbers, red onion, bell peppers
1 cup shredded cheddar cheese

Get Recipe Ingredients

Instructions

In a medium bowl, beat the softened cream cheese until smooth. Mix in the sour cream, ranch dressing, dill, and chives until well combined and creamy.
Stir 3/4 of the chopped veggies into the creamy base.
Finish by stirring in half the shredded cheddar cheese.
Transfer the mixture to a serving dish or shallow pie plate and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the dip. Then top with the chopped vegetables, pressing them lightly into the dip so they stay put
For best flavor, refrigerate for at least 30 minutes before serving. Serve cold with crackers, pita chips, or sliced baguette.

Follow Me

Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.