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