This Layered Italian Cannellini Bean Dip features a refreshing Italian inspired flavor combination. It's a delicious option for holiday starters, game day or your next homestyle Italian feast.
Layered Italian Cannellini Bean Dip
Dips, dips, dips, we just can't get enough of them at our house. 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.
Other Dip Recipes to Add to the Menu
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.
- 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
Servings: 10 servings
Calories: 204kcal
Ingredients
- 1 8 oz block cream cheese softened
- 2 tablespoon prepared basil pesto
- 2 cups shredded mozzarella cheese divided into thirds
- 1 7 oz jar roasted red peppers well drained
- 1-2 tablespoon red cherry pepper hoagie spread
- 1 15 oz can cannellini beans drained & rinsed
- ⅓ cup Parmesan-Peppercorn salad dressing i.e. Ken's
- 2 tablespoon shredded Parmesan cheese
- 2 tablespoon fresh basil thinly sliced
- salt and black pepper to taste
- Assorted crackers: pita chips, bread or vegetables for dipping
Instructions
- Preheat the oven to 350°F. Spray 1 ½ 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 ⅓ 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 ⅓ cup of shredded cheese.
- In the food processor, pulse the cannellini beans with ⅓ 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.
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.
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 493mg | Potassium: 22mg | Fiber: 1g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
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.
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Melissa
Hi Jamie, thank you for stopping by! xoxo
Jamie Beecham
Melissa this is once again a blue ribbon dish for me. I really like the ingredients and sounds so tasty.