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Layered Italian Cannellini Bean Dip

Course Appetizer
Cuisine American, Italian Inspired
Keyword layered-bean-dip, layered-italian-cannellini-dip
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings
Calories 204kcal
Author Melissa Sperka


  • 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
  • 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


  • 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.


*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.


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