7 Layer Bean Dip, (antipasto style) is a great way to use up all the jars in your refrigerator. Plus it tastes amazing!
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
1/2 c creme fraiche or sour ceam
1/4 c of your favorite pesto
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!
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.
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