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+ servings
Layered Italian Cannellini Bean Dip

Layered Italian Cannellini Bean Dip

Servings 10
Author Melissa Sperka


  • 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


  • 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.


*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.