I first found this recipe at Ms. Adventures in Italy’s recipe page and fell in love with the tastes and textures it provides. Each time I’ve made this I have added a different 7th layer, this time I used canned artichoke hearts. But you can add anything you like, it’s your dip- do what you want!
7 Layer Dip-Italian Style
2 cans drained and rinsed cannellini beans
1 can black olives- sliced or chopped
4 large plum tomatoes
1 can artichoke hearts, drained well and chopped
1 cup or so of ricotta cheese
1/2 cup or so of pesto
basil leaves for garnish
crostini or crackers for dipping
Pulse the beans in a food processor with a about 1 tbsp of olive oil per can of beans and a teaspoon of garlic powder until mashed, not smooth, you want some chunks. Spread in a glass serving dish and chill as you prepared the next few ingredients. Slice tomatoes, core and remove seeds. Dice and lay them out on paper towels to dry. Chop olives. Pull out the dip and spread the pesto over the beans and chill again. Give about 10 minutes each time you chill in the fridge. Carefully spread the ricotta cheese over the pesto then add the tomatoes, olives and chopped artichoke hearts. Finally add about 1/4 cup of pine nuts on top.Chill for another 15 minutes before serving. Garnish with a few fresh basil leaves if you like.