Italian Layered Dip Recipes

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ITALIAN SEVEN-LAYER DIP



Italian Seven-Layer Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 baguette, thinly sliced
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon garlic powder
Freshly ground black pepper
2 cups ricotta
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
2 cups grape tomatoes, halved
1/2 cup chicken stock
5 cloves garlic, chopped
12 ounces spicy Italian sausage, casings removed
1/2 cup sliced pepperoncini, drained
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and chopped
One 8-ounce container fresh mozzarella ciliegine, drained and cut in half
8 leaves basil, cut into chiffonade

Steps:

  • Preheat the oven to 350 degrees 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 saute 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.

LAYERED ITALIAN DIP



Layered Italian Dip image

Love each layer equally when you make this Layered Italian Dip. Five fabulous ingredients-cream cheese, Parmesan, pesto, roasted red peppers and mozzarella-come together in this delicious Layered Italian Dip.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese

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.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0.6894 g, Sugar 0 g, Protein 4 g

ITALIAN LAYERED DIP WITH CRISP CRACKERS



Italian Layered Dip with Crisp Crackers image

Two types of cheese, canned beans, pepperoni and peppers make this delicious Italian-style layered dip come together in just 25 minutes - serve with crisp crackers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 20

Number Of Ingredients 8

1 (15.5-oz.) can great northern beans, drained, rinsed
1 oz. (1/4 cup) shredded fresh Parmesan cheese
1/4 cup purchased Caesar salad dressing
1 cup finely chopped pepperoni (about 4 oz.)
1/2 cup chopped drained pepperoncini peppers
3 oz. (3/4 cup) finely shredded Italian cheese blend
1 tablespoon chopped fresh oregano
40 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.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 380 mg, Sugar 1 g

BEST EVER LAYERED MEXICAN DIP



Best Ever Layered Mexican Dip image

This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!

Provided by Noelle C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 32

Number Of Ingredients 7

1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped

Steps:

  • In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
  • In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g

5 LAYER ITALIAN DIP



5 Layer Italian Dip image

Another tried and true. I have been making this one since I tried at a dinner party. Great when you want to bring something a little different.

Provided by Cookiegirlandi

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 (8 ounce) package Philadelphia Cream Cheese, softened
1/2 cup grated parmesan cheese, divided
1/3 cup di giorno pesto sauce
1 (4 ounce) jar chopped pimiento, drained
1/2 cup shredded low-moisture part-skim mozzarella cheese
crackers or sliced Italian bread

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.

Nutrition Facts : Calories 216.9, Fat 18.4, SaturatedFat 10.7, Cholesterol 61.1, Sodium 624.9, Carbohydrate 3.1, Fiber 0.2, Sugar 1.5, Protein 10.2

ITALIAN TRICOLOR LAYERED DIP



Italian Tricolor Layered Dip image

Make and share this Italian Tricolor Layered Dip recipe from Food.com.

Provided by Shannon Cooks

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, softened at room temperature
6 ounces goat cheese, softened at room temperature
2 garlic cloves, finely minced
6 ounces pesto sauce
8 ounces sun-dried tomatoes, chopped

Steps:

  • Line a small casserole dish with plastic wrap. Set aside.
  • Mix cream cheese, garlic and goat cheese together.
  • Spread 1/3 of the cheese mixture evenly in the dish.
  • Spread all of the sundried tomatoes on top.
  • Layer another 1/3 of the cheese mixture on top of tomatoes.
  • Spread all of the pesto on top of the cheese.
  • Finish with remaining 1/3 of the cheese mixture.
  • Cover and chill for an hour, or longer.
  • Turn dish upside down onto a serving platter/plate and serve.
  • Buon appetito!

Nutrition Facts : Calories 251.2, Fat 17.1, SaturatedFat 10.7, Cholesterol 48, Sodium 792.1, Carbohydrate 17.5, Fiber 3.5, Sugar 11.3, Protein 10.8

FIVE-LAYER ITALIAN DIP



Five-Layer Italian Dip image

Layers of pesto, roasted peppers and shredded cheese top a base of cream cheese and Parmesan to make this party-ready Italian dip.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. garlic powder
1/4 tsp. dried Italian seasoning
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese
2 tsp. finely chopped fresh oregano

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese, Parmesan, garlic powder and Italian seasoning until blended; spread onto bottom of 9-inch pie plate.
  • Top with all remaining ingredients except oregano.
  • Bake 15 min. or until heated through. Sprinkle with oregano.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

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



Italian 7-Layer Dip Recipe - (4.8/5) image

Provided by margiekyle

Number Of Ingredients 18

1 baguette, thinly sliced
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon garlic powder
Black pepper, freshly ground
2 cups ricotta
Kosher salt
2 tablespoons olive oil
1 medium onion, chopped
2 cups grape tomatoes, halved
1/2 cup chicken stock
5 cloves garlic, chopped
12 ounces spicy Italian sausage, casings removed
1/2 cup sliced pepperoncini, drained
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (8-ounce) container fresh mozzarella ciliegine, drained and cut in half
8 leaves basil, cut into chiffonade

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.

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