Layered Italian Cannellini Bean Dip

Course Appetizer

Cuisine American, Italian Inspired, Southern

Keyword layered-bean-dip, layered-italian-cannellini-dip

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 204kcal

Author Melissa Sperka

Ingredients

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

Instructions

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 the pepper mixture over the pesto spreading 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 with pita chips, crostini or crackers for dipping.

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