5 Layer Italian Dip
photo by AnnieLynne
- Ready In:
- 1 (8 ounce) package Philadelphia Cream Cheese, softened
- 1⁄2 cup grated parmesan cheese, divided
- 1⁄3 cup di giorno pesto sauce
- 1 (4 ounce) jar chopped pimiento, drained
- 1⁄2 cup shredded low-moisture part-skim mozzarella cheese
- crackers or sliced Italian bread
- Mix cream cheese and 1/4 cup Parmesan cheese with electric mixer on medium speed until well blended.
- Spread mixture on bottom of 9-inch pie plate or quiche dish.
- Layer pesto, pimientos, mozzarella cheese and remaining 1/4 cup Parmesan cheese over cream cheese.
- Bake at 350 degrees for 15 minutes or until thoroughly heated.
- Serve with crackers or sliced Italian bread.
Questions & Replies
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Awesome, super easy, quick app that everyone will love. Here are some changes I made. I blended the cream cheese and parm in the food processor and blended in a few slices of salami. I also layered in some sliced pepperoncinis and used monterey jack cheese instead of mozzarella (all I had in the house). I served it with triscuits. These little changes gave it more tang and zip which my family loves. Great recipe. Everyone kept coming back for more...even after dinner was over! Thanks for sharing. :)
Yummy! I made a mountain of pesto this past summer and thought New Years Eve was a great time to use some of what I had frozen. This recipe was the perfect application! I used Neufchatel and a mix of pecorino romano and parm as I didn't have enough parm. I didn't use quite the full amount of pimentos, just what looked good. Served with lightly toasted multi-grain baguette slices. Everyone at the party kept commenting on how tasty it was (which was true!) Thanks for sharing!
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This was GREAT. I used Classico jarred pesto, and drained some of the oil off the top before I spread it over the cream cheese. I also used chopped roasted red peppers instead of pimentos. Everyone was raving over this dip. I walked away from it for a few minutes and when I returned the dish was licked clean! The smell was luring people over to the table to try it, it was wonderful. Next time I might mix some of the mozarella cheese into the cream cheese mixture because when it cools it forms a crust on the top that is hard to get a cracker through. Thanks for sharing this one!
Absolutely delicious. I used roasted red peppers in place of the pimiento, just a rough chop. I used Classico pesto as I didn't have time to make it. After reading reviews, I drained the oil from the pesto and then drained the pesto itself on 5-6 paper towels to get as much oil out as I could. So easy and so flavorful. Keeper, thanks for the recipe.
RECIPE SUBMITTED BY
<p>I am Cookiegirlandi because I was head cookie decorator for Cookies by Design/Cookie Bouquet for 6 years in SE MI. <br />DH and I bought a 2000sq ft greenhouse in 2004 and moved it up 160 miles north of our Oakland co home to our co-owners 10 acre cottage. Neighbors up here happened to have a place for sale and we bought it. We absolutely love it here. It is truely beautiful here, surrounded by nature. Sort of a shock to me at first--as I also worked as a nail tech in salons for 18 years and was used to shopping and dining out. Always had perfect hair, nails, tan, outfits, makeup. Sheez. Not anymore!! LOL! <br />So, now I am a homemaker/wife, artist, jewelry maker, golfer, perennial plant collector, supergardener/greenhouse grower, garden tender, (I have many gardens) mom to boxer and 3 wonderful rescue kitties! Busier than ever!! <br /><br /><br /><br /><img src=http://i20.photobucket.com/albums/b224/dejectedwithstars/redborder-animate.gif alt= /> <br /><a href=http://photobucket.com target=_blank><img src=http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/cws3.png border=0 alt=Photobucket /> <br />Working on updating this page=thanks for looking!! <br />Happy Cooking!</a></p>