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
Want a melty, baked version? Assemble the dip through the mozzarella layer (step 3), then bake at 350°F for 15 minutesuntil the cheese is bubbly. Add the tomatoes, olives, basil, and balsamic glaze just before serving.
Tried this recipe?Let us know how it was!