Italian 7 Layer Dip Recipe 485

ITALIAN SEVEN-LAYER DIP

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.

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.

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

7 LAYER DIP

Steps:

• Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny).
• Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Spread in the bottom of a 9x13 pan.
• Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans.
• Spoon guacamole over cream cheese and gently spread. Repeat with drained salsa.
• Top with cheese, olives/tomatoes and green onions.
• Chill 1 hour before serving. Serve with tortilla chips or 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

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.

7 LAYER DIP

Steps:

• Layer ingredients as follows:
• Spread refried beans in an even layer on the bottom of your dish.
• Spread sour cream on top of the refried beans.
• Spread guacamole on top of the sour cream
• Spread salsa on top of the guacamole.
• Top salsa with an even layer of shredded cheese.
• Sprinkle sliced green onions evenly over the cheese layer.
• Spread olives evenly over the green onion layer.
• Optionally, add tomato and cilantro to the top for a fresh garnish.
• Serve cold with tortilla chips or scoop style corn chips.

CLASSIC 7 LAYER DIP UPGRADED

Steps:

• In a small bowl, toss Shredded Sharp Cheddar Cheese and Gouda Cheese in corn starch, put in medium sized sauce pan, and add evaporated milk.
• Over medium heat, heat cheese, and whisk until smooth and creamy (about 5-10 minutes)
• Season with salt and pepper.
• Layer ingredients in a 9 x 9 glass pan in the order the ingredients are listed.
• Serve with chips!