1/3cupParmesan-Peppercorn salad dressing [I used Ken's Light Options]
2Tbspshredded Parmesan cheese
2Tbspfresh basilthinly sliced
salt & black pepper to taste
assorted crackers: pita chipstoasted 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.
*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.