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- Prep
- 10 min
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- Total
- 25 mins
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- Serving
- Party Size
Ingredients
2 (8-ounce) jars basil pesto, or substitute homemade
1 (15-ounce) container Frigo® Whole Milk Ricotta Cheese
1 (15.5-ounce) can cannellini beans, drained
1 (15-ounce) can or jar of smooth marinara sauce, or substitute homemade
1 (16-ounce) jar spicy Italian giardiniera or olive salad, drained and roughly chopped
1 (16-ounce) package Frigo® Whole Milk Mozzarella Cheese, shredded or thinly sliced
¾ pound cured meats (pepperoni, salami, capicola), thinly sliced and halved
½ cup plus garnish fresh herbs (basil, parsley, oregano, rosemary), roughly chopped
For Serving:
Toasted bread, chips, crackers
Directions
Preheat the oven to 400°F. Prepare a 7x10-inch baking dish by oiling lightly with olive oil.
Start by coating the bottom of the baking dish with pesto for the first layer.
In a medium bowl, cream the Frigo® Whole Milk Ricotta Cheese and cannellini beans together with a hand mixer. Spread the mixture over the pesto with a cake icing or rubber spatula. Then, pour the marinara sauce over the top of the ricotta cheese layer. Spread it evenly to coat and then sprinkle with giardiniera. Sprinkle liberally with Frigo® Whole Milk Mozzarella Cheese and top with meat.
Bake for 12–15 minutes or until the mozzarella is melted and the dip is bubbling. Then, garnish with fresh herbs and serve with toasted bread, chips or crackers. Dig in and enjoy! Mangiamo!
Rad Remix: No time to bake or dining al fresco outside? This dip tastes excellent served cold and not baked. Just allow it to macerate for at least 20 minutes before serving so the flavors meld together.
Retro Redo: Have leftovers? Well, this is the most delicious filling for stuffed shells or sauce for a baked ziti! You can thank me later.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
