Italian Tricolor Layered Dip Recipes

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.

LAYERED ITALIAN DIP WITH CRISP WONTONS

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.

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.

7-LAYER ITALIAN HERO DIP

Steps:

• You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
• Lettuce
• Toss 2 cups shredded romaine lettuce with olive oil.
• Italian Dressing
• Pulse 1/4 cup each mayonnaise, sour cream, basil and parsley with1 tablespoon olive oil, 2 teaspoons each red wine vinegar and capers, and 1 small garlic clove in a food processor until smooth. Season with salt and pepper.
• Cured Meat
• Cut 4 ounces (salami, soppressata or prosciutto) into strips.
• Provolone
• Cut about 4 ounces into cubes.
• Sun-Dried Tomatoes
• Drain and chop 3/4 cup oil-packed sun-dried tomatoes.
• Giardiniera
• Drain and chop 1 cup giardiniera (Italian pickled vegetables).
• Cannellini Beans
• Pulse 1 cup canned beans (drained and rinsed) and 2 tablespoons olive oil in a food processor until smooth; season with salt and pepper.

CALI-TALIAN 7 LAYER DIP

Steps:

• Combine the ricotta, sour cream, chile paste, oregano and 1/2 teaspoon of the salt in the bowl of a food processor. Puree until smooth. Remove to a medium bowl. In the same food processor, combine the beans, pesto, 2 tablespoons of the lemon juice and 3/4 teaspoons of the salt. Puree until smooth. Spread the bean mixture on the bottom of an 8-inch baking dish. Pour the ricotta mixture on top and spread evenly.
• Sprinkle the Parmesan over the ricotta. Sprinkle the arugula over the cheese layer. Sprinkle the sun-dried tomatoes and olives over the top. Refrigerate until ready to serve.
• Just before serving, toss the avocado with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon lemon juice and spread evenly on the top. Serve with pita chips and celery sticks.

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 TRICOLOR LAYERED DIP

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!