5 Layer Italian Dip

Submitted by Cookiegirlandi

"Another tried and true. I have been making this one since I tried at a dinner party. Great when you want to bring something a little different."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 6

ingredients

• 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

directions

1. Mix cream cheese and 1/4 cup Parmesan cheese with electric mixer on medium speed until well blended.
2. Spread mixture on bottom of 9-inch pie plate or quiche dish.
3. Layer pesto, pimientos, mozzarella cheese and remaining 1/4 cup Parmesan cheese over cream cheese.
4. Bake at 350 degrees for 15 minutes or until thoroughly heated.
5. Serve with crackers or sliced Italian bread.

Reviews

[AnnieLynne]

Wonderful! Since we're not huge fans of pimientos, I substituted with sliced sun dried tomatoes! I also added some extra mozzarella cheese to the top (maybe 1/3 cup) and a sprinkle of dried Italian seasoning. Was melt in your mouth good! Making again for company this weekend!

 

[Starrynews]

Wonderful! Very easy to prepare and had great flavor. This was much enjoyed. Thanks for sharing!

 

[jamiegess]

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. :)

 

[La Dilettante]

Delicious---! I, too, subbed roasted peppers (mixed with some sun-dried tomato paste) for the pimiento, and took another reviewer's advice about mixing the cheeses to avoid the hard crust. Also, draining the pesto is a must! Thanks for a treat, indeed. Into the appetizer file it goes!

 

[flower7]

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!