ITALIAN LAYERED DIP WITH CRISP CRACKERS
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
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
ITALIAN SEVEN-LAYER DIP
Provided by Trisha Yearwood
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
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
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
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
5 LAYER ITALIAN DIP
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
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 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 TRICOLOR LAYERED DIP
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
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
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
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
LAYERED ITALIAN DIP WITH CRISP WONTONS
Delicious Mediterranean flavors top a surprise ingredient in these pretty appetizers.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Cut each wonton skin in half into 2 triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
- In food processor, place beans, Parmesan cheese and dressing. Cover; process until smooth. Spread mixture in ungreased 9-inch microwavable pie plate or quiche dish.
- Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.
- Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.
Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving (3 Tablespoons Dip and 2 Wontons), Sodium 320 mg, Sugar 0 g, TransFat 0 g
ITALIAN 7-LAYER DIP RECIPE - (4.8/5)
Provided by margiekyle
Number Of Ingredients 18
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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