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Italian Seven Layer Dip
Seven layer dip is always a fan favorite for Super Bowl parties. But instead of guacamole and salsa, we thought it would be fun to mix it up with some Italian flavors for 2017. By altering the traditional Mexican layers, we developed this delicious Italian version in the Olinda kitchen. We had a lot of fun coming up with the Italian counterparts to the Mexican ingredients.
The base of our dip is a mashup of cannellini beans, olive oil and sauteed onions. Basically, an Italian version of refried beans! Six more layers follow. Instead of salsa, we used herbed diced tomatoes. Grated mozzarella replaced cheddar and ricotta was a creamy substitute for guacamole. A little bit of Arugula gave the dip a peppery touch and cooked sausage added richness. And then we top it all off with our chopped California Queen olives. They are the perfect briny bite to complement the richness of the dip.
Switch it up at your Super Bowl party this year with our Italian Seven Layer Dip!
1/4 white onion, diced
Olinda Extra Virgin Olive Oil
1 can cannellini beans, drained and mashed with a fork
1 can diced herbed tomatoes, drained
4 ounces mozzarella, grated
4 cups arugula, chopped
1/2 pound Italian sausage, crumbled and cooked
2 cups ricotta cheese
1 cup Olinda California Queen Olives, chopped
Italian Bread, sliced into strips and toasted
Place the onion in a medium saute pan and coat with olive oil. Cook until browned.
Add the mashed white beans and combine. Cook until heated through.
Spread the white bean mixture in the bottom of a clear serving dish.
Top with the drained tomatoes followed by the grated mozzarella, arugula and sausage.
Spread the ricotta evenly over the top. Season with salt and pepper.
Sprinkle the chopped olives over the top of the ricotta. Drizzle with extra virgin olive oil.
Serve the dip with strips of toasted Italian bread.