Layered Italian Cannellini Bean Dip
How to Make the BEST Cannellini Bean Dip Recipe
- Ingredients you’ll need to make homemade Cannellini Bean Dip: Canned cannellini beans, cream cheese, basil pesto, roasted red peppers, bottled Parmesan Peppercorn salad dressing (or Ranch dressing), hoagie cherry pepper spread, Parmesan cheese, black pepper, fresh basil and shredded mozzarella cheese.
- Kitchen tools you’ll need: Medium bowl, 1 1/2 quart baking dish or similar size skillet, cheese grater, measuring cups and spoons, small food processor or a sharp knife and chopping board.
- You can use Ranch salad dressing in place or Parmesan Peppercorn dressing if you’re unable to find it.
- You can fully assemble this dip one day in advance then cover and chill. When doing so, allow 20 minutes or so on the counter to warm to room temperature prior to baking. You may also need to increase the baking time.
- The red pepper cherry hoagie spread expands the flavor profile. If you prefer, you can adapt the other seasonings and add crushed red pepper flakes to add a bit of heat.
- Serve this dip with crackers, pita chips, crostini, breadsticks or chips.
- Store baked Cannellini Bean Dip chilled in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through or in single servings in the microwave.
More Easy Dip Recipes to Make
Other than being completely delicious, another perk with serving dips is they can be assembled in advance. In the instance of this baked dip, you can fully assemble, cover and chill until you’re ready to bake it. Other tasty dip recipes you may like to try.
- Smokin’ Pepper Jack Cheese Dip will bring the heat to your snack table.
- Gooey Three Cheesesteak Dip always makes the carnivores happy.
- Italian Spinach Artichoke Dip is a classic that always satisfies.
- Baked Layered Tex Mex Dip is a touch down dip that’s made for dipping with tortilla chips.
- This recipe for Million Dollar Dip requires no cooking at all.
- Spicy Buffalo Chicken Dip is a riff on the wings we all love.
- Classic flavors shine in this Italian Spinach and Artichoke Dip recipe.
- Everyone loves a Layered Taco Dip for game day snacking.
- You may also like this recipe for Greek Layered Hummus Dip from This Farm Girl Cooks.
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Helpful Kitchen Items:
Layered Italian Cannellini Bean Dip
- 1 8 oz block cream cheese softened
- 2 Tbsp prepared basil pesto
- 2 cups shredded mozzarella cheese divided into thirds
- 1 7 oz jar roasted red peppers well drained
- 1-2 Tbsp red cherry pepper hoagie spread
- 1 15 oz can cannellini beans drained & rinsed
- 1/3 cup Parmesan-Peppercorn salad dressing i.e. Ken's
- 2 Tbsp shredded Parmesan cheese
- 2 Tbsp fresh basil thinly sliced
- salt and black pepper to taste
- Assorted crackers: pita chips, bread or vegetables for dipping
- Preheat the oven to 350°F. Spray 1 1/2 quart shallow baking dish with cooking spray.
- Spread bottom of dish with cream cheese, then spread the prepared basil pesto over the cream cheese. Sprinkle with 1/3 cup of the shredded cheese.
- In a food processor, roughly chop the drained roasted red peppers with the hoagie spread. Add more or less hoagie spread until the desired level of heat is reached.
- Dollop over the pesto, then spread evenly. Sprinkle with 1/3 cup of shredded cheese.
- In the food processor, pulse the cannellini beans with 1/3 cup Parmesan-Peppercorn salad dressing.
- Taste and season with salt and black pepper to your taste. Spread evenly over the roasted red peppers.
- Sprinkle the top with 2 tablespoons of shredded Parmesan cheese and the remaining shredded cheese.
- Bake for 25 minutes, or just until heated through and cheese is bubbly.
- Garnish with fresh basil and serve.