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Recipe developed for Beemster
Kalamata olive, artichokes and roasted peppers give an Italian twist to a traditional cheesy layered dip. Prepared pesto adds delicious flavor. So easy to put together, you can prepare it ahead of time and warm it up just before serving. A great holiday dip for entertaining at home or taking to a party!
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Layered Antipasto Cannellini Dip
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Appetizer
Servings: 10 servings
Ingredients
- 1 8-ounce package cream cheese ,softened
- 1/4 cup prepared basil pesto , divided
- 1-1/2 cup shredded Beemster Royaal Gouda
- 1 15 1/2-ounce can cannellini beans ,rinsed and drained
- 1/4 cup chopped artichoke hearts
- 1/4 cup sliced pitted Kalamata olives
- 1/4 cup chopped roasted red pepper
Instructions
-
Preheat the oven to 375°F. Spread cream cheese in bottom of shallow 1-quart baking dish. Spread 2 tablespoons pesto over the cream cheese. Sprinkle with 1 cup Gouda.
-
In a food processor, process cannellini beans with remaining pesto until smooth. Gently spread over cheese. Top with artichoke hearts, olives and roasted red pepper.
-
Bake 15 minutes or until hot. Top with remaining Gouda and bake 5 minutes or until cheese is melted. Serve with sliced bread or crackers for dipping.
