Layered Pesto Appetizer Dip – A Flavorful, Easy-to-Make Party Favorite
When it comes to appetizers, a layered dip is always a hit, and this Layered Pesto Appetizer Dip takes it up a notch! With a creamy cannellini and cream cheese base topped with pesto, artichokes, roasted red peppers, and feta, this dip is packed with Mediterranean flavors and textures. Perfect for parties, potlucks, or any gathering, it’s easy to make and even easier to enjoy. Serve it with crackers, baguette slices, or veggies for a crowd-pleasing snack that’s sure to be a favorite!
Recipe: Layered Pesto Appetizer Dip
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 145 kcal per serving
Servings: 6-8
Ingredients
Base:
- 1 (14.5-ounce) can cannellini beans (preferably organic or reduced-sodium), drained and rinsed
- 1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
- ¼ tsp kosher salt
Toppings:
- ¼ – ⅓ cup fresh or refrigerated pesto
- ½ cup chopped artichoke hearts (canned, not marinated)
- ½ cup chopped roasted red peppers (jarred)
- Kalamata olives, chopped or sliced into rings (optional)
- 1-2 tbsp crumbled, reduced-fat feta cheese or tomato-basil-flavored feta
Instructions
- Make the Base Layer
- In a blender or food processor, combine the drained cannellini beans, cream cheese, and salt. Blend until smooth, scraping down the sides as needed to ensure an even texture.
- Spread the Base
- Spread the creamy bean and cheese mixture onto a serving platter or tray, creating an even layer as the foundation for your dip.
- Add the Pesto Layer
- Spread a thin layer of pesto over the base layer, stopping just before the edge. Use ¼ cup if the base layer is thin, or ⅓ cup for a thicker base.
- Top with Vegetables
- Scatter the chopped artichoke hearts, roasted red peppers, and Kalamata olives (if using) evenly over the pesto layer.
- Finish with Feta
- Sprinkle crumbled feta cheese on top for a hint of saltiness and added texture.
- Serve and Enjoy
- Serve immediately with crackers, baguette slices, or veggie sticks. Enjoy the delicious layers in every bite!
Tips for Making the Perfect Layered Pesto Appetizer Dip
- Chill the Dip: For a firmer texture, chill the dip in the fridge for 15-20 minutes before serving.
- Use Fresh Pesto: Fresh or refrigerated pesto brings out the best flavor, but store-bought works too for convenience.
- Customize the Layers: Add more or less of each topping to suit your taste, or switch up the flavors with sun-dried tomatoes or olives.
Why You’ll Love This Recipe
This Layered Pesto Appetizer Dip is a beautifully layered, flavor-packed appetizer that’s as easy to make as it is delicious. The creamy base combined with vibrant pesto and Mediterranean-inspired toppings creates a perfect balance of flavors and textures. Plus, it’s versatile – serve it with your favorite dippers or customize the layers to your liking!
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Layered Pesto Appetizer Dip
- Total Time: 10 minutes
- Yield: 6-8 1x
Description
This Layered Pesto Appetizer Dip brings together a medley of Mediterranean flavors in every bite! Creamy cannellini beans blend with tangy cream cheese to create a smooth base, which is topped with fresh pesto, artichokes, roasted red peppers, and feta. The result is a savory dip that is as visually appealing as it is delicious, making it the perfect centerpiece for any gathering or casual night in.
Ingredients
Base:
1 (14.5-ounce) can cannellini beans (preferably organic or reduced-sodium), drained and rinsed
1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
¼ teaspoon kosher salt
Toppings:
¼ – ⅓ cup fresh or refrigerated pesto
½ cup chopped artichoke hearts (canned, not marinated)
½ cup chopped roasted red peppers (jarred)
Kalamata olives, chopped or sliced into rings (optional)
1–2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta
Instructions
In a blender or food processor, combine cannellini beans, cream cheese, and salt until smooth, scraping down the sides as needed.
Spread the creamy mixture onto a serving platter or tray, creating an even layer.
Spread a thin layer of pesto over the cream cheese base, stopping just before the edge. Use ¼ cup if your base layer is thin, or ⅓ cup for a thicker base.
Scatter chopped artichoke hearts, roasted red peppers, and Kalamata olives (if using) over the pesto layer.
Finish with a sprinkle of crumbled feta for a hint of saltiness and added texture.
Prep Time: 10 minutes | Total Time: 10 minutes
Calories: 145 kcal per serving | Servings: 6-8 servings
- Prep Time: 10 minutes
Nutrition
- Calories: 145