Sheet Pan Dips (4 Dips, 1 Pan!)

Why choose between your favorite dips when you can have them all in the form of sheet pan dips? This fun appetizer is perfect for holidays, game days, or any time you’re hosting, and it’s so easy to make! 

A pizza dough dipper scooping up buffalo chicken dip in sheet pan dips.

Have you ever heard of sheet pan dips? Yeah, we hadn’t either. However, it’s one of those recipes that makes you say, “Why didn’t I think of that?” 

It combines four of our most popular dips on a single tray, but don’t worry. Nothing runs together. Instead, we use pizza dough balls to keep them all separated. And they double as dippers! 

Quick and easy to make, this recipe is the star of any party! 

Recipe Ingredients 

Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details! 

Overhead photo of dips, refrigerated pizza dough and seasonings for sheet pan dips.

How to Make Sheet Pan Dips 

Before you begin, preheat your oven, and grease a large sheet pan with non-stick cooking spray. 

  1. Prepare the pizza dough. Roll the pizza dough onto a cutting board. Then, use a pizza cutter to slice the dough into rectangular pieces. We get about 12 to 16 from each dough! 
  1. Roll. Roll each piece of dough into a ball. Then, arrange them around the perimeter of the baking sheet. Use the remaining dough balls to create a line down the center of the pan and another across to create four quadrants. 
  2. Fill. Spoon one dip into each open space. 
  1. Bake. Whisk the melted butter and garlic powder in a small bowl, and brush it over the bread. Then, bake until the dips are bubbly and the pizza dough is lightly golden. 
  2. Serve. Garnish with fresh parsley, and dig in while the dips are warm! 
Overhead photo of baked four different dips separated by pizza dough balls dippers.

Helpful Tools 

Common Questions 

Can I use different dips? 

Sure! Feel free to mix and match any homemade or store-bought dips you like best. 

Can I make this recipe ahead of time? 

This recipe is best served immediately. However, you can store leftovers in an airtight container in the fridge for up to 1 day. Any longer, and the pizza dough balls are likely to become soggy. 

How should I serve sheet pan dips? 

The beautiful thing about this recipe is that it’s meant to be a complete appetizer on its own, dippers included! However, you can also pair it with breadsticks, pita, naan, crackers, or pretzels. 

Overhead photo of baked four different dips separated by pizza dough balls dippers.

Sheet Pan Dips (4 Dips, 1 Pan!) Recipe

Sammi Ricke
Enjoy four sheet pan dips with one fun and easy recipe complete with pizza dough dippers perfect for gatherings and gameday!
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine All American
Servings 16 servings
Calories 310 kcal

Equipment

  • 1 sheet pan
  • 1 pizza cutter

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. Spray a sheet pan with non-stick cooking spray (we use a 11×16 pan).
  • On a cutting board, roll out the pizza dough onto a cutting board. Using a pizza cutter, cut the rectangular dough into 12-16 pieces.
    3 (13.8 ounce) cans premade pizza dough
  • Using your hands, roll the pizza dough into about 1-2 inch-sized balls and line the entire perimeter of the pan with the dough balls. Also, run a line down the center and across to create a barrier for 4 dips (around 40 balls of dough).
  • Fill each section with about 1 cup of each dip (more if needed).
    1 cup buffalo chicken dip, 1 cup spinach artichoke dip, 1 cup bacon ranch cheddar dip, 1 cup smokehouse burnt ends dip
  • In a small bowl, mix together the melted butter and garlic powder. Using a small kitchen brush, brush the mixture over the top of the pizza dough balls.
    2 Tablespoons melted butter, 1/2 teaspoon garlic powder
  • Bake the entire pan for about 25 minutes until the dips are bubbling and the pizza dough balls are cooked and slightly browned.
  • Remove from the oven and garnish the dips with chopped parsley. Serve warm and enjoy!
  • This dip is best served immediately, however, you can store leftovers in the fridge in an airtight container for up to 1 day. After 24 hours, the bread dippers become soggy when reheating.

Notes

Ingredient Tips – Any dips can be used in this recipe. We purchased the Bacon Ranch Cheddar and Smokehouse Burnt Ends dips at Walmart. We used our own homemade High Protein Buffalo Chicken Dip and Spinach Artichoke Dip.

Nutrition

Serving: 1servingCalories: 310kcal
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5 from 1 vote

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Recipe Rating




One Comment

  1. 5 stars
    We love serving this quad dip for the Super Bowl or holiday get togethers. It’s easy to prepare and is always a hit with guests!