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You are here: Home / Appetizers & Snacks / Layered Italian Cannellini Bean Dip

Layered Italian Cannellini Bean Dip

January 31, 2013 by Melissa 2 Comments

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 Layered Italian Cannellini Bean Dip – Dips, dips, dips, we just can’t get enough of them!  There’s no limit to the variations, sweet, savory and anything in-between goes.  For this years game day snacks, I decided to change it up by making an Italian bean dip using cannellini beans, a white kidney bean, in place of the brown bean dip that I usually make.  My vegetarian friends and family are always happy to see a variation that they and meat lovers alike can enjoy.
Layered Italian Cannellini Bean Dip

Layered Italian Cannellini Bean Dip

Layered Italian Cannellini Bean Dip
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Layered Italian Cannellini Bean Dip

Servings: 10
Author: Melissa Sperka

Ingredients

  • 1 [8 oz] cream cheese softened
  • 2 Tbsp prepared basil pesto
  • 1 cup shredded Italian cheese blend divided
  • 1 [7 oz] jar roasted red peppers well drained
  • 1-2 Tbsp red cherry pepper hoagie spread [*see cooks note below]
  • 1 [15 oz] can cannellini beans drained & rinsed
  • 1/3 cup Parmesan-Peppercorn salad dressing [I used Ken's Light Options]
  • 2 Tbsp shredded Parmesan cheese
  • 2 Tbsp fresh basil thinly sliced
  • salt & black pepper to taste
  • assorted crackers: pita chips toasted sliced baguette, or fresh veggies for dipping

Instructions

  • Preheat the oven to 350°F. Spread the softened cream cheese on the bottom of a 1 1/2 quart shallow baking dish.
  • Spread the prepared basil pesto over the cream cheese.
  • Sprinkle with 1/3 cup of the shredded Italian cheese blend.
  • 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 Italian cheese blend.
  • In the food processor, pulse the cannellini beans with 1/3 cup Parmesan-Peppercorn salad dressing.
  • Season with additional 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 Italian cheese blend.
  • Bake for 22-25 minutes, or until heated through.
  • Garnish with fresh basil.
  • Serve warm.

Notes

*Hoagie spread is a hot cherry pepper spread that's often served on Italian subs and sandwiches. It packs a decent amount of heat, so, add one tablespoon at a time, then taste and adjust to your personal preference.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

Layered Italian Cannellini Bean Dip

 

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Filed Under: Appetizers & Snacks, Italian, Party Food Tagged With: bean dip, cannelini bean dip, Italain appetizers, Italian bean s, pesto

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Comments

  1. Jamie Beecham says

    January 31, 2013 at 6:22 pm

    Melissa this is once again a blue ribbon dish for me. I really like the ingredients and sounds so tasty.

    Reply
  2. Melissa says

    January 31, 2013 at 6:27 pm

    Hi Jamie, thank you for stopping by! xoxo

    Reply

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about hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create. more

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