Italian 7 Layer Dip Recipe 485

ITALIAN LAYERED DIP

Steps:

• Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.
• To serve, turn upside down on a platter. Serve with crackers.

ITALIAN 7-LAYER DIP RECIPE - (4.8/5)

Steps:

• Preheat the oven to 350°F. FOR THE CROSTINI: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil. FOR THE DIP: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside. In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes. While the tomatoes are cooking, add the sausage to a sauté pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly. When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top. Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes. Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

ITALIAN LAYERED DIP WITH CRISP CRACKERS

Steps:

• Place beans, Parmesan cheese and salad dressing in food processor bowl with metal blade; process until smooth. Spread mixture in ungreased 9-inch microwave-safe pie pan or quiche dish.
• Top with pepperoni, pepperoncini peppers, shredded Italian cheese blend and oregano. Cover with microwave-safe plastic wrap.
• Microwave on HIGH for 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp crackers.

LAYERED ITALIAN DIP

Steps:

• Heat oven to 350°F.
• Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
• Top with layers of remaining ingredients.
• Bake 15 min. or until heated through.

5 LAYER ITALIAN DIP

Steps:

• Mix cream cheese and 1/4 cup Parmesan cheese with electric mixer on medium speed until well blended.
• Spread mixture on bottom of 9-inch pie plate or quiche dish.
• Layer pesto, pimientos, mozzarella cheese and remaining 1/4 cup Parmesan cheese over cream cheese.
• Bake at 350 degrees for 15 minutes or until thoroughly heated.
• Serve with crackers or sliced Italian bread.