7 - Layer Italian Dip
Need a crowd-pleasing appetizer for your next barbecue? Meet your new go-to: the 7-Layer Italian Dip. I’m honestly not sure if “7-layer Italian dip” was a thing before this recipe—but it sure is now. Think of it as the classic Mexican 7-layer dip’s stylish Italian cousin — layered with all your favorite Mediterranean flavors and just the right amount of drama.
It’s easy, colorful, and ridiculously good with toasted bread or crackers. Plus, it’s one of those “assemble and impress” dishes that makes it look like you tried way harder than you did.
The Ingredients
Each layer adds its own texture, flavor, and pop of color. While technically it ends up being more like 8-ish layers, we’ll let that slide for the name’s sake.
1st Layer: Mashed Cannellini Beans
Use a mild white bean like cannellini or great northern. I mash mine with a squeeze of lemon juice for brightness — but you could add garlic, Italian seasoning, or olive oil to amp it up.
2nd Layer: Italian Sausage
I go spicy for a little kick, but mild works too. For a vegetarian version, skip this layer and move your olives lower in the stack to keep those contrasting colors.
3rd Layer: Ricotta Cheese
Soft, creamy, and slightly sweet — it balances the richness of the sausage beautifully.
4th Layer: Pesto
Homemade pesto is great, but store-bought from the refrigerator section works perfectly (Gotham Greens Vegan Pesto is my go-to).
5th Layer: Shredded Mozzarella
Melty, mild, and a little stretchy — it ties everything together. Parmesan would also be delicious here.
6th + 7th Layers: Cherry Tomatoes + Olives
These add that burst of freshness and briny bite.
Final Touch: Balsamic Glaze + Fresh Basil
Because every great Italian dish deserves a glossy drizzle and a pop of green.
The Method
This dip couldn’t be easier — it’s mostly assembly with a little sautéing and smashing.
The only “cooking” involved is browning your sausage and mashing the beans. From there, it’s all about layering with care. Try to keep the white layers (beans, ricotta, mozzarella) from blending too much — it makes the final presentation pop.
For a warm twist, bake it before adding your fresh toppings (see recipe note below).
Pairings
This dip loves company — especially warm toasted bread and a big glass of red wine. It’s also surprisingly pretty served in a clear glass dish, so you can see all the colorful layers stacked up like edible art.
Serve it poolside, at a barbecue, or as part of your Italian-themed dinner spread. Either way, it’s going to disappear fast.
7 - Layer Italian Dip
Ingredients
- 1 16 ounce can cannellini beans drained
- ½ small lemon juiced
- 1 pound ground Italian sausage spicy or mild
- 8 ounces ricotta cheese
- 8 ounces pesto homemade or store-bought, such as Gotham Greens Vegan Pesto
- 1 bag (~6 ounces) shredded mozzarella cheese
- ¼ cup cherry tomatoes chopped
- ¼ cup olives kalamata, black, and/or marinated
- 1 bunch fresh basil chopped
- 3 tablespoons balsamic glaze reduction
- Dipping Items toasted bread, crostini, or crackers
Instructions
- Mash the Beans: Drain and mash the cannellini beans with lemon juice until smooth. Add a pinch of salt or Italian seasoning if desired.
- Cook the Sausage: In a skillet over medium-high heat, brown Italian sausage for about 8–10 minutes or until fully cooked. Let cool slightly.
- Layer It Up: In an 8×8-inch pan (or 9×13 if doubling), layer in order:1️⃣ Mashed beans2️⃣ Sausage3️⃣ Ricotta4️⃣ Pesto5️⃣ Mozzarella6️⃣ Cherry tomatoes7️⃣ Olives
- Top & Serve:Garnish with fresh basil and a drizzle of balsamic glaze. Serve immediately with toasted bread or crackers.
Notes
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
