Italian Seven Layer Dip Recipes

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ITALIAN SEVEN-LAYER DIP



Italian Seven-Layer Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 baguette, thinly sliced
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon garlic powder
Freshly ground black pepper
2 cups ricotta
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
2 cups grape tomatoes, halved
1/2 cup chicken stock
5 cloves garlic, chopped
12 ounces spicy Italian sausage, casings removed
1/2 cup sliced pepperoncini, drained
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and chopped
One 8-ounce container fresh mozzarella ciliegine, drained and cut in half
8 leaves basil, cut into chiffonade

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
  • For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
  • In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
  • While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
  • When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
  • Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
  • Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

7-LAYER ITALIAN HERO DIP



7-Layer Italian Hero Dip image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
  • Lettuce
  • Toss 2 cups shredded romaine lettuce with olive oil.
  • Italian Dressing
  • Pulse 1/4 cup each mayonnaise, sour cream, basil and parsley with1 tablespoon olive oil, 2 teaspoons each red wine vinegar and capers, and 1 small garlic clove in a food processor until smooth. Season with salt and pepper.
  • Cured Meat
  • Cut 4 ounces (salami, soppressata or prosciutto) into strips.
  • Provolone
  • Cut about 4 ounces into cubes.
  • Sun-Dried Tomatoes
  • Drain and chop 3/4 cup oil-packed sun-dried tomatoes.
  • Giardiniera
  • Drain and chop 1 cup giardiniera (Italian pickled vegetables).
  • Cannellini Beans
  • Pulse 1 cup canned beans (drained and rinsed) and 2 tablespoons olive oil in a food processor until smooth; season with salt and pepper.

CALI-TALIAN 7 LAYER DIP



Cali-talian 7 Layer Dip image

Provided by Giada De Laurentiis

Time 30m

Yield 10 servings

Number Of Ingredients 14

1/2 cup ricotta cheese
1/4 cup sour cream
1/2 teaspoon Calabrian chile paste
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup prepared pesto
3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1 cup shredded Parmesan
1 1/2 cups chopped arugula or romaine
1/2 cup chopped sun-dried tomatoes in oil, drained
1/2 cup pitted kalamata olives, sliced
1 avocado, diced
Pita chips and celery sticks, for serving

Steps:

  • Combine the ricotta, sour cream, chile paste, oregano and 1/2 teaspoon of the salt in the bowl of a food processor. Puree until smooth. Remove to a medium bowl. In the same food processor, combine the beans, pesto, 2 tablespoons of the lemon juice and 3/4 teaspoons of the salt. Puree until smooth. Spread the bean mixture on the bottom of an 8-inch baking dish. Pour the ricotta mixture on top and spread evenly.
  • Sprinkle the Parmesan over the ricotta. Sprinkle the arugula over the cheese layer. Sprinkle the sun-dried tomatoes and olives over the top. Refrigerate until ready to serve.
  • Just before serving, toss the avocado with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon lemon juice and spread evenly on the top. Serve with pita chips and celery sticks.

ITALIAN LAYERED DIP



Italian Layered Dip image

Provided by Food Network

Categories     appetizer

Time 1h16m

Yield 3 1/2 cups

Number Of Ingredients 6

8 ounces cream cheese
6 ounces goat cheese
2 cloves fresh garlic, minced
6 ounces pesto
8 ounces sun-dried tomatoes, chopped*
*Note: if you use dehydrated tomatoes ? add a little water to them and allow them to rehydrate slightly.

Steps:

  • Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.
  • To serve, turn upside down on a platter. Serve with crackers.

ITALIAN 7-LAYER DIP RECIPE - (4.8/5)



Italian 7-Layer Dip Recipe - (4.8/5) image

Provided by margiekyle

Number Of Ingredients 18

1 baguette, thinly sliced
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon garlic powder
Black pepper, freshly ground
2 cups ricotta
Kosher salt
2 tablespoons olive oil
1 medium onion, chopped
2 cups grape tomatoes, halved
1/2 cup chicken stock
5 cloves garlic, chopped
12 ounces spicy Italian sausage, casings removed
1/2 cup sliced pepperoncini, drained
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (8-ounce) container fresh mozzarella ciliegine, drained and cut in half
8 leaves basil, cut into chiffonade

Steps:

  • Preheat the oven to 350°F. FOR THE CROSTINI: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil. FOR THE DIP: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside. In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes. While the tomatoes are cooking, add the sausage to a sauté pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly. When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top. Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes. Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

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