CALI-TALIAN 7 LAYER DIP

Cali-talian 7 Layer Dip image

Provided by Giada De Laurentiis

Time 30m

Yield 10 servings

Number Of Ingredients 14

Previous Next

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

Steps:

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.
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.
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.