Italian 7 Layer Dip

Loaded with BOLD Italian flavors, this Italian 7 Layer Dip is amazing and so easy to prepare! Served warm on top of garlic-smeared crostini, the intense flavors just burst in your mouth! Truthfully, it’s more of a 9-Layer Dip due to the additional ingredients that I added! 😊

It’s perfect for any type of casual get-togethers and parties. It’s so filling that I nibble on it for a small lunch either by myself or with a few others. It’s just right for when friends stop by in the evening, too.

Ah formaggio! If you love cheese, this dip begins and ends with cheese! It starts with a base layer of ricotta cheese accented with basil, rosemary, and oregano, plus more Italian seasonings. From there, this Italian 7 Layer Dip is layered with Italian sausage, basil pesto, and a mixture of tomatoes sautéed in onion and garlic. Just delightful!

Here’s the video to guide you!

Of course, there are more layers, including pepperoni, artichoke hearts, olives, sun-dried tomatoes, and roasted red peppers! The mouthwatering top of it all consists of marinara sauce, melted mozzarella, and Parmigiana cheese. Pine nuts finish the dip with their nutty flavor and crunchy texture. The only way this Italian 7 Layer Dip could get any better is to add or substitute your own favorite Italian toppings from the following:

Substitutions

Vegetables

  • zucchini
  • mushrooms (porcini)
  • broccolini
  • eggplant
  • baby spinach
  • arugula
  • green or yellow peppers
  • green olives, without pits (black were used in this recipe)
  • cannellini beans
  • capers
  • Italian giardiniera
  • tomato sauce (Marinara)
  • green olives
  • black olive tampenade

Meats

  • Genoa salami
  • capicola
  • proscuitto
  • Italian salami

Fish

  • tuna
  • sardines
  • anchovies
  • shrimp

Cheeses

  • gorgonzola
  • fontina
  • asiago
  • pecorino romano

Nuts

  • slivered almonds

Have fun and play around with different layers and combinations for your own personalized version of this Italian 7 Layer Dip! Let me know what you would put in your version! I’d love to know.

If your budget allows, buy as many ingredients as possible that are true imports from Italy. It makes a huge difference due to the high standards of food production in Italy. But these items are more expensive due to international shipping and entry taxes.

More Hot Italian Appetizers That You May Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Italian 7 Layer Dip

Italian 7 Layer Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Total Time: 1 hour 10 minutes
  • Yield: 12 people 1x
  • Category: appetizer
  • Method: bake
  • Cuisine: Italian
Print Recipe

Description

This hot dip is loaded with Italian flavors.  It’s very bold and delicious.  One bite will keep you coming back for more.  Very filling and almost could be a meal in itself.  Serve to a hungry crowd!  It will disappear quickly!  Buon Appettito!

Ingredients

Units Scale
  • 2 cups Italian ricotta cheese or cream cheese
  • 1 envelope of Italian (dry) dressing
  • 1 tsp. Italian seasonings
  • 1 Tbsp. each of freshly-chopped herbs: basil, oregano, rosemary
  • 16 oz. Italian sausage, casings removed, cooked, and chopped up
  • 1 medium onion, chopped (preferably Vidalia onions)
  • 5 cloves garlic, minced
  • 2 cups cherry tomatoes, cut in half or thirds, tap-dried
  • 1 12 oz jar of artichoke hearts, chopped, drained well, and tap-dried
  • 1 12 oz jar of roasted red peppers, drained well, and tap-dried
  • 1–1/2 cups sliced black olives, drained well, and tap-dried
  • 1 cup pepperoncini, sliced, drained well, and tap-dried
  • 1 cup pepperoni, chopped
  • 1/3 – 1/2 c. sun-dried tomatoes, diced
  • 1–1/2 cups freshly-grated imported Italian Parmigiano cheese
  • 1/2 cup Tbsp. pinnoli (pine nuts
  • 40 bread chips (1 baguette, sliced into 1/4″ toasts, sliced on the bias), toasted, olive oil with garlic powder, and coated with fresh garlic cloves)
  • 2 8–oz. jars of basil pesto
  • 2 cups of jarred high-quality or homemade marinara sauce
  • 1 lb. container of mozzarella, sliced into 1/4” thick slices
  • Italian parsley, minced

Instructions

  1. Preheat the oven to 400° F (204° C).
  2. Slice a baguette of bread into ½”slices on an angle,
  3. Prepare the crostini: Drizzle each slice of bread with olive oil.
  4. Toast the bread slices/crostini for 5 – 7 minutes until golden.
  5. Remove from oven and while still warm, rub garlic cloves all over each slice.
  6. In a medium bowl, mix the ricotta cheese with some Italian seasonings, a packet of Italian dressing mix, and herbs.
  7. Spread the seasoned ricotta cheese on the bottom of a 9-x-9″ baking dish.
  8. In a skillet, saute’ the Italian sausage until browned, breaking up into little bits. Drain any grease.
  9. Add the sausage as the next layer.
  10. In a the same skillet, saute’ onions until soft and golden in color – about 10 minutes.
  11. Add garlic to the onions and sauté for 1 to 2 minutes.
  12. Add the cherry/grape tomatoes to the onion/garlic mixture, and cook for 10-15 minutes until the tomatoes are softened and the mixture is thickened. 
  13. Add this onion/tomato mixture as the next layer over the sausage. 
  14. Next layer with the chopped pepperoni.
  15. Next layer with the sliced black olives.
  16. Spread a layer of basil pesto.
  17. Add a layer of chopped artichoke hearts.
  18. Scatter a layer of sun-dried tomatoes.
  19. Add a layer of sliced pepperoncini.
  20. Add a layer of chopped, roasted red peppers.
  21. Spread a layer of marinara sauce all over the entire top of the ingredients.
  22. Add a layer of fresh mozzarella cheese by placing each slice all over the entire top of the marinara sauce.
  23. Sprinkle a generous layer of freshly-grated Parmesan cheese.
  24. Sprinkle a layer of minced basil and/or Italian parsley.
  25. Sprinkle pine nuts all over (you can also add them after it bakes, so they don’t burn).
  26. Reduce oven heat down to 350° F (176° C)
  27. Bake until cheese is golden brown, about 40 minutes. If the edges of the dip begin to brown earlier than the center, place aluminum foil around the edges to protect from burning while the center cooks.
  28. Broil for 5 minutes to melt the cheese and help it brown up just a little bit (see photo).
  29. Check and see if it is ‘runny’ with liquid.  If it is, tip it to one corner and spoon out the liquid (which is so delicious in itself).
  30. Serve with the toasted crostini.

Buon Appetito!

~ Roz xoxo

Notes

  • To prevent a lot of liquid build-up while it bakes, make sure that you have thoroughly drained and pat dried any ingredient with liquid.
  • Extraordinary the next day after flavors marry.
  • The dip keeps for 2 days if kept in a refrigerator and covered up tightly. 

 

Buon Appetito!

~ Roz xoxo

Did you make this recipe?

Please leave a comment and send me a photo to share here on the blog!

Or share it on Instagram and @italianbellavita and hashtag it #italianbellavita

 

Note:  This post may contain affiliate links; view our Disclosure Policy for details.  We earn a small percentage from any purchase you make by clicking on these links at no extra cost to you whatsover.