Nothing is better for parties than a good 7 layer dip!
This Tuscan version is a little different than the dip you grew up with, it is better, bolder and loaded with flavor!
What Is A 7 Layer Dip?
If you spent any time in the 80’s you will surely remember the popularity of the 7 layer dip! Traditionally, a 7 layer dip starts with a layer of refried beans, cheese, guacamole, salsa, and sour cream. The top was often adorned with more cheese, olives, scallions, or cilantro. And if for those really special evenings, you would find 7 layer dip arranged in individual cups! Talk about fancy! I do love a good 7 layer dip, but what I love even more is playing around with flavors! My Mediterranean 7 Layer Dip makes an appearance at almost every gathering and it is always the first thing to disappear! This Hummus and Baked Goat Cheese Dip is a great alternative! Today, I’m changing the flavors up again and adding a touch of Tuscany to the 7 layer dip!
How To Make A Tuscan 7 Layer Dip?
This starts with a creamy base; I combine softened cream cheese and a little plain, Greek yogurt and seasoned both with a touch of salt and an Italian seasoning blend (your favorite brand is fine). Since a 7 layer dip has to have beans the next layer is a combination of cannellini beans, garlic, lemon juice, salt, and Pompeian Organic Extra Virgin Olive Oil. The olive oil is full of flavor but not overpowering at all; it is pure, delicious and USDA Certified Organic. This same olive oil is used to caramelize some onions (the next layer to our dip). The onions also get a little dose of Pompeian Red Wine vinegar to balance out the sweetness. The onions are placed right over the beans, then crumbled goat cheese, sliced black olive, and chopped sun-dried tomatoes complete the layers of this dip. Chopped fresh basil adds color and freshness.
How Long Does This 7 Layer Dip Last?
This dip will last for up to 2 days if kept covered and stored in the refrigerator. I find if it is kept any longer, the yogurt and topping start to get a little runny.
- 1 8 oz block of cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon salt
- 1 teaspoon Italian herb seasoning blend
- 1 tablespoon Pompeian Organic Exgtra Virgin Olive Oil
- 1 small onion, sliced
- 1 teaspoon Pompeian Red Wine Vinegar
- 1 14 oz can cannellini beans, drained
- 3 cloves minced garlic
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 4 tablespoons Pompeian Organic Extra Virgin Olive Oil
- 1/4 cup sliced black olives
- 2 oz crumbled goat cheese
- 1/4 cup chopped sun-dried tomatoes
- 2 tablespooons of chopped fresh basil
- In a bowl, combine the cream cheese, yogurt, salt and herbs; stir until smooth. Spread mixture on the bottom of an 8 x 8 baking dish.
- Heat olive oil in a medium sized skillet placed over medium heat. Add the onions. Cook the onion until they are soft and golden in color, this should take 10-12 minutes. Add red wine vinegar to the onions, stir and heat until the vinegar has evaporated. Remove the onions from heat and allow them to cool.
- In a food processor, combine the beans, garlic, salt, and lemon juice. Pulse until combined. With the motor running, stream in the olive oil until the beans are smooth and creamy.
- Spread the bean mixture over the cream cheese.
- Chop the caramelized onions into bite-sized pieces and arrange them over the beans. Top onions, with olives, goat cheese and sun-dried tomatoes. Sprinkle chopped basil over the top.
Serving Size1/4 cup
Amount Per Serving Calories 220Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 26mgSodium 460mgCarbohydrates 12gFiber 2gSugar 2gProtein 7g