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Cali-talian 7 Layer Dip

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Cali-talian 7 Layer Dip

Servings

10

Prep Time

30 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Cali-talian 7 Layer Dip

Ingredients

  • 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)

Instructions

  1. This recipe originally appeared on Giada Entertains: Big Hair Rocker Party
  2. 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.
  3. 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.
  4. 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.

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