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Layered Pesto Appetizer Dip Recipe

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4 from 34 reviews

This layered pesto appetizer dip is a vibrant and easy-to-make snack featuring creamy cannellini beans blended with reduced-fat cream cheese, topped with fresh pesto, artichoke hearts, roasted red peppers, Kalamata olives, and crumbled feta cheese. Perfect for entertaining or a flavorful party dip.

Ingredients

Base Layer

  • 1 (14.5-ounce) can cannellini beans, drained and rinsed (preferably organic or reduced-sodium)
  • 1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
  • 1/4 teaspoon kosher salt

Pesto Layer

  • 1/4 – 1/3 cup fresh or refrigerated pesto

Toppings

  • 1/2 cup chopped artichoke hearts (canned, not marinated)
  • 1/2 cup chopped jarred roasted red peppers
  • Kalamata olives, chopped or sliced horizontally into rings (optional, amount to taste)
  • 1-2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta

Instructions

  1. Blend the base layer: In a blender or food processor, combine the drained and rinsed cannellini beans, reduced-fat cream cheese, and kosher salt. Blend until the mixture is very smooth, pausing to scrape down the sides as needed to ensure an even consistency.
  2. Spread the cream cheese mixture: Transfer the smooth bean and cream cheese blend onto a large serving platter or appetizer tray, spreading evenly. An 11-inch round plate is ideal to hold the dip layers comfortably.
  3. Add the pesto layer: Spread a thin layer of pesto over the cream cheese base, keeping the pesto slightly inside the edges of the cream cheese layer. Use about 1/4 cup pesto for a thinner cream cheese layer, or up to 1/3 cup if using a smaller plate or thicker base layer.
  4. Top with vegetables and cheese: Evenly distribute the chopped artichoke hearts, roasted red peppers, and Kalamata olives (if using) over the pesto layer. Finish by sprinkling 1 to 2 tablespoons of crumbled reduced-fat or tomato-basil-flavored feta cheese evenly on top.

Notes

  • For best results, use fresh pesto or high-quality refrigerated pesto to enhance flavor.
  • If canned artichokes are marinated, rinse them well to avoid overpowering the dip.
  • Adjust the amount of pesto depending on the size and thickness of the base layer for balanced flavors.
  • This dip can be prepared ahead of time and refrigerated; bring to room temperature before serving for best texture.
  • Kalamata olives are optional but add a nice briny contrast to the creamy layers.

Find it online: https://justsosavory.com/layered-pesto-appetizer-dip-recipe/