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Easy Crockpot Mummy Meatball Sub Dip: Perfect for Halloween

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This Easy Crockpot Mummy Meatball Sub Dip is the ultimate Halloween party appetizer that comes together in under 15 minutes of active prep. Frozen meatballs, creamy sauce, and buttery dough strips create a festive, crowd-pleasing dish that saves your weeknight sanity.

Ingredients

Scale
  • 2 pounds frozen fully cooked meatballs (about 32 meatballs)
  • 24 ounces marinara sauce (one jar)
  • 8 ounces cream cheese, softened
  • 2 cups shredded low-moisture part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 can (13.8 ounces) refrigerated pizza dough
  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic salt (optional)
  • Olive oil spray
  • Candy eyes (optional, about 12-16)
  • Fresh parsley or basil, chopped (for garnish)
  • Toasted baguette slices or sturdy crackers (for serving)

Instructions

  1. Spray the inside of a 6-quart or larger crockpot generously with olive oil spray.
  2. Place the frozen meatballs in the bottom of the crockpot in a single layer. Pour the entire jar of marinara sauce over the meatballs, coating each one.
  3. Cut the softened cream cheese into 8-10 chunks and dot them evenly over the meatballs and sauce. Do not stir yet.
  4. Sprinkle garlic powder, Italian seasoning, and a pinch of salt and pepper over everything. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until meatballs are heated through and cream cheese is softened.
  5. Remove the lid and stir until the cream cheese is fully incorporated into the sauce. Add shredded mozzarella and Parmesan, then stir until melted and gooey. Taste and adjust seasoning if needed.
  6. Preheat oven to 375°F. Roll out the pizza dough on a lightly floured surface. Cut into strips about 1-inch wide and 4-5 inches long (about 20-24 strips). In a small bowl, mix melted butter with garlic salt. Brush each strip lightly with the butter mixture.
  7. Place dough strips on a parchment-lined baking sheet, spacing 1 inch apart. Bake for 10-12 minutes, until golden brown and puffy.
  8. Arrange baked dough strips on top of the meatball mixture in the crockpot, crisscrossing like bandages. Leave some gaps so the filling is visible. If using candy eyes, press them gently into the dip or onto the dough strips.
  9. Cover the crockpot and let everything heat together for 5 more minutes.
  10. Sprinkle chopped parsley or basil over the top. Serve directly from the crockpot with toasted baguette slices or sturdy crackers. Keep crockpot on WARM setting during serving.

Notes

For best results, soften cream cheese at room temperature for 30 minutes before using. Bake dough strips just before serving to keep them crispy. If dip is too thick, stir in a splash of warm water or broth. For a gluten-free version, use gluten-free pizza dough and certified gluten-free meatballs. For a dairy-free version, use dairy-free cream cheese and mozzarella alternatives. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the dip base (without dough strips) freezes well for up to 2 months.

Nutrition

Keywords: Halloween appetizer, crockpot dip, meatball sub dip, mummy dip, easy party food, slow cooker recipe, Halloween party food, meatball dip

Find it online: https://spoonmira.com/easy-crockpot-mummy-meatball-sub-dip-perfect-for-halloween/