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7 Layer Bean Dip (Antipasto Style)

7 Layer Bean Dip is a great way to use up all the jars in your refrigerator. You know you have them!

7 layer Bean Dip (antipasto style)

7 Layer Bean Dip is a mighty colorful dip. And Lord! We are so supposed to be eating the colors of the rainbow, are we not? I love this antipasto version of that famous Mexican dip. Besides it allowed me to use up a few dibs and dabs in jars that were taking up space in my refrigerator. 

This bean dip must have just appeared in every newspaper in the country, because I’m seeing photos of it everywhere. It is pretty photogenic, is it not? The Denver Post made cute little individual cups of dip so everyone could have their own.

Sounds like a good idea, but frankly, I want a hand to hold my drink. First things first, you know?

But just know you can layer this dip in pretty clear glass or plastic cups and not spread those germs that could be lurking. And after all, this easy 7 layer bean dip, does have some pretty nice layers. I however, chose to layer this dip on a simple white plate and serve it with pita chips. It did not disappoint.

And since I used to make white beans and red peppers which is witnessed in this very old post, I chose to kind of go that route when it comes to seasoning. It was hard not to bring in my favorite herb mixture of za’atar, but I restrained myself.

7 Layer White Bean Dip (antipasto style)

So if you are still looking for something besides chicken wings and nachos, you may want to give this dip a try for Super Dip Day. Oh yeah. That’s Super Bowl Day. (I don’t even know who’s playing!)

Feel free to make substitutions when making this 7 layer bean dip recipe. Don’t have white beans? Use black. Will it change the flavors? Probably, but then maybe add green chiles instead of red peppers. You know. Go back to that old fashioned Mexican layered bean dip!

However…this antipasto bean dip is mighty tasty. And it’s a whole lot more new age if food can be described that way. Plus it’s a great way to clean out the fridge!

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7 Layer Bean Dip antipasto style

A few things I used in making this dip:

Well, I began with losing my favorite kitchen tool that I believe I’ve had for almost 40 years. My little mini whisk disappeared. I swear Manservant put it somewhere and now I can’t find it.

So I ordered this one:

I have an immersion blender like this, but it’s royal blue. Unfortunately, mine didn’t come with the whisk attachment!


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Meditteranean Layered Bean Dip 1135

7 Layer Bean Dip (Antipasto Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: O Minutes
  • Total Time: 20 Minutes
  • Yield: 4 to 6 Servings 1x
  • Category: Appetizers
  • Method: Countertop
  • Cuisine: American


7 Layer Bean Dip, (antipasto style) is a great way to use up all the jars in your refrigerator. Plus it tastes amazing!



Bean Layer

1 can white or cannellini beans, drained

1 T olive oil

1 T balsamic vinegar

1 t herbs d’provence

1/4 t garlic powder

1/4 t red chile flakes

Pesto Layer

1/2 c creme fraiche or sour ceam

1/4 c of your favorite pesto

Additional Layers

1 c olive tapenade or artichoke spread

1 c roasted sliced red peppers (well drained and dried)

3/4 c packed sun dried tomatoes in oil, sliced and dried

3/4 c  artichoke hearts, sliced, well drained and dried

About 1 1/2 c of shredded cheese or crumbled feta

For garnish: Fried shallots or fried onions (I get mine from the Asian market) or use the fried onions in a can from the grocery or dried crispy garlic that I found above the salad section with the salad garnishes!


Orange zest

Pine nuts


Make the bean mixture by combining all bean ingredients together and then mashing them well with a fork OR use an immersion blender to blend them until you get the consistency you want.

Combine pesto and creme fraiche or sour cream.

On an approximately 8″ plate , spread the beans into a thin layer. Spread the pesto over the beans.

Top with the tapenade or artichoke spread. Top that layer with the roasted peppers, and sun dried tomatoes.

Sprinkle cheese evenly over the top and then cover and refrigerate for about 4 hours.

Remove from fridge and top with fried crispy onions, or shallots, or garlic.

Serve with pita, pita chips, or crackers.


I chose to forego the cheese in this, but I did give this dip some extra flavor by sprinkling with orange zest. Pine nuts or even some toasted walnuts would also be great sprinkled on top.

A layer of chopped pepperoni or salami would be great in this dip.

Need a few more ideas?

This Bacon, Bourbon and Mushroom Dip is really good!

Bacon, bourbon and mushroom dip

This crack baked onion dip disappears instantly!

Crack Peppery Baked Onion Dip

And it might be a little early but these Irish nachos with corned beef are amazing!

Irish Nachos with corned beef, potato chips and cheese sauce

Want a more traditional 7 layer Mexican dip? Check out my friend Liz’s version. It is awesome!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Jeff the Chef

Saturday 1st of February 2020

What a fabulous dip!

Gerlinde @Sunnycovechef

Friday 31st of January 2020

This dip definitely beats the usual dips that are being served at parties. I am going to pinned it and bring it to the next big party. My hubby is all excited because his team, the 49ers , are playing .


Friday 31st of January 2020

What perfect timing! I was looking for inspiration. I wanted to make some kind of dip, but not yet another cheesy one. This is perfect!!! Husband won’t like it, but guests will! Thanks!


Thursday 30th of January 2020

What gorgeous layers of deliciousness, Abbe! I know my crowd would love this.

David @ Spiced

Thursday 30th of January 2020

This sounds delicious, Abbe! Laura makes the classic 7-layer dip every year, but (ssshhh) I've gotten kinda tired of that one. This sounds WAY better. Plus, we love antipasti platters around here, so this is a good excuse to use all of my favorite flavors. That, and we really do have way too many random jars in the fridge. You nailed it with that comment! :-)