3 Easy and Nutritious Dip Recipes Your Toddler Will Love

What toddler doesn’t love dip?? Here are three nutritious dip recipes that are easy to whip up for your little one at a moment’s notice.

Title graphic for 3 Easy and Nutritious Dip Recipes Your Toddler Will Love.

If there’s one thing I can count on to get my toddler excited about eating, it’s offering her something delicious (and yes, messy) to dip her food into. I mean, what toddler doesn’t immediately spot (and demand) the bottle of ketchup on the table whenever you go out to eat? Or beg for the side of ranch dressing that comes with your salad?

Why not capitalize on it by making some of your own delicious dips that are not only tasty, but loaded with nutrients?

The three nutritious dip recipes I’m sharing with you today are just that. They’re all super easy to make, and don’t require any crazy ingredients.

If you’re struggling to get your toddler to eat certain things, dipping can be a great way to up the novelty and get him or her into the adventurous spirit. That’s why, for each dip recipe, I’ve also included ideas for “dippers”.

Finally, I encourage you to get your toddler into the kitchen to make these dips with you. The steps are all fairly simple, and while you always want to be careful around hot stoves and knives, getting your toddler involved will make them all the more excited to eat something when it’s served at a meal.

And for more toddler cooking inspiration, head on over to my Toddler Food board on Pinterest 🙂

Let’s get cooking!

Black Bean Dip

A jar of black bean dip with a spoon alongside it.

Hummus is a popular standby, but as far as bean dips go, why not mix it up by using alternate types of beans? This Black Bean Dip has some Mexican flair with cumin and fresh lime juice, and comes together quickly in the food processor with no cooking required.

Some great “dipper” ideas for Black Bean Dip include:

  • Jicama
  • Tortillas
  • Pita bread
  • Tortilla chips (if your toddler can eat them without choking)
  • Carrots
  • Zucchini
  • Radish
  • Chicken strips
  • Shrimp
Black Bean Dip
Prep Time
10 mins
Total Time
10 mins
 

Forget hummus, this black bean dip is going to be your new favorite condiment. With hints of cumin and lime, it's the perfect accompaniment to any sort of Mexican food.

Course: Side Dish, Snack
Cuisine: Mexican
Keyword: black beans, condiment, dip, healthy, Mexican, toddler
Servings: 4 toddlers
Calories: 178 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 15-ounce can black beans, drained and rinsed
  • 1/4 cup chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 tablespoons avocado oil
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
Instructions
  1. Add all ingredients to a food processor and process until smooth.

  2. Keep refrigerated or freeze for future use.

Tzatziki

A dish of homemade tzatziki with a spoon sitting next to it.

 

This popular Greek condiment is the perfect way to introduce some new flavors into your toddler’s diet. Fresh dill, grated cucumber and garlic are all adventurous, but become a bit more approachable when mixed into yogurt, which most toddlers are pretty familiar with.

Some great “dipper” ideas for Tzatziki include:

  • Pita bread
  • Pita chips (if your child can eat them without choking)
  • Zucchini
  • Cucumber
  • Tortillas
  • Pretzels (watch for choking)
  • Grilled chicken
  • Thinly sliced beef or lamb
  • Gyro
  • Crackers
Tzatziki
Prep Time
15 mins
Total Time
15 mins
 

Fresh dill, grated cucumber and garlic are all adventurous, but become a bit more approachable when mixed into yogurt, which most toddlers are pretty familiar with.

Course: Side Dish, Snack
Cuisine: Mediterranean
Keyword: condiment, dip, healthy, Mediterranean, toddler, tzatziki, yogurt
Servings: 4 toddlers
Calories: 35 kcal
Author: CaliGirl Cooking
Ingredients
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 Persian cucumber, grated and water squeezed out with a paper towel
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh dill
  • 1/4 teaspoon salt
Instructions
  1. Whisk together ingredients in a small mixing bowl until combined.

  2. Keep refrigerated or freeze for future use.

Marinara

A jar of homemade marinara sauce with a spoon next to it.

It’s not just for pasta! Marinara is also great for dipping. It’s also loaded with nutrients from tomatoes, and you can even easily sneak in some other veggies if you’re feeling adventurous. An added bonus? Marinara freezes well, so make a big batch on the weekend and freeze it up in ice cube trays or small food storage containers for quick and easy defrosting at a moment’s notice!

Great “dippers” for Marinara include:

  • Garlic bread
  • Breadsticks
  • Cheesy bread
  • Zucchini
  • Carrots
  • Pizza
  • Chicken strips
  • Sliders
  • Sausage
  • Roasted broccoli
  • Roasted cauliflower
Marinara
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

It’s not just for pasta! Marinara is also great for dipping and loaded with nutrients.

Course: Side Dish, Snack
Cuisine: Italian
Keyword: condiment, dip, freezer-friendly, healthy, hot sauce, Italian, pasta, toddler, tomatoes
Servings: 10 toddlers
Calories: 26 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 28-ounce can crushed tomatoes
  • 2 cloves garlic, minced
  • 1/4 cup onion, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
Instructions
  1. Bring all ingredients to a gentle simmer in a saucepan on the stove.

  2. Transfer to a blender and puree until smooth.

  3. Keep refrigerated or freeze for future use.

And that’s not it! I have a ton more nutritious dip inspiration here on the blog. Be sure to check out my recipes for hummus, guacamole, and peanut sauce the next time you’re looking for inspiration.

I’d love to hear if you have any nutritious dip standby’s you like to serve your little one. Let me know in the comments below!

Spicy Homemade Salsa

Once you try this Spicy Homemade Salsa, you’ll never want to use another salsa recipe again. It is that good!

Spicy Homemade Salsa | CaliGirlCooking.com

I am so excited for today’s post because I’ve partnered up with some of my favorite event and wedding planning babes, A Savvy Lifestyle, to bring you the most delicious Spicy Homemade Salsa you’ve ever tasted. I’m serious here. If you like spicy, you’re going to LOVE this. You probably won’t even be able to put down the chips. It’s a good thing the recipe makes a huge batch so you just might be willing to share some with your friends for your Cinco de Mayo get-together!

I have to tell you a little story about the Savvy group because they really are a special bunch. When my husband and I first got engaged, one of the first people I told was my good friend Brittany who also happens to be a wedding planner. Now, I used to be an event planner but I am definitely no expert in weddings, so I needed all of the help I could get! Brittany just so happens to work for A Savvy Lifestyle’s parent company, A Savvy Event, so I knew I would be in good hands with her.

Seeing as we wanted her to be able to actually ENJOY our wedding (and not have to work for once!) she quickly connected us with one of her amazing coworkers, Jamie, to be our actual planner leading up to and the day of the event. All spare you all of the lovey-dovey, romantic details of our wedding planning process, but let’s just say it was so special to work so closely with such an amazingly friendly group of talented ladies! So when they asked me to contribute a festive Cinco de Mayo recipe for their lifestyle brand, I jumped at the chance.

Spicy Homemade Salsa | CaliGirlCooking.com

Coincidentally, this recipe is one that my husband has had in his arsenal since his good ol’ Isla Vista college days, so we’re putting our marriage to work to bring you this Spicy Homemade Salsa! We whip up a batch whenever we’re having a barbecue, family get-together or pretty much any other large gathering of people, and it’s always a hit, especially with our spice-lovers!

Seriously though, the spice-level on this recipe (as written) is not for the faint of heart. But there is some great news that goes along with that so as not to totally scare you away:

  1. When I say the salsa is “spicy,” think of it as a slow, gradual buildup. It doesn’t hit you all at once, and it certainly doesn’t burn off all of your taste buds with the first bite. I’d say if you normally buy “medium” salsa at the store, you’ll easily be able to tolerate at least small doses of this recipe as is.
  2. If you’re REALLY averse/sensitive to heat, you can easily just cut down the amount of habaneros used, or even use seeded jalapenos instead. Once you take the seeds out, peppers really just add flavor and hardly any spice at all.

The most recent evolution of this recipe, which you can find here in the A Savvy Lifestyle post, is our addition of some chipotle peppers in adobo sauce. Seriously, do not skip this step if you can at all help it. The smokiness of the peppers adds such a fantastic flavor to the salsa, it truly makes the dish three-dimensional and out of this world.

Spicy Homemade Salsa | CaliGirlCooking.com

CLICK HERE FOR THE SPICY HOMEMADE SALSA RECIPE!

So what are your plans for Cinco de Mayo? I for one am headed out to Salt Lake City tonight through Sunday for the Everything Food Conference, so no big Cinco celebration for me this year, but I am beyond excited. This will be the first full-on “food blogging” conference that I’ve attended and I’ve already got so many brands and people on my list to meet I just know it’s going to be a blast and go by way too fast. If for any reason you’re headed that way as well, be sure to drop me a line so we can connect!

So since I’ll be too busy mingling with my fellow bloggers and living it up in the SLC, do me a favor and enjoy some Spicy Homemade Salsa for me, will ya? And maybe a margarita or two?

Spicy Homemade Salsa | CaliGirlCooking.com

And be sure to check out A Savvy Lifestyle for the recipe and tons of other great posts about events, wine country and so much more!!

Portobello Hummus

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. Portobello Hummus is the perfect healthy snack!

Portobello Hummus | CaliGirlCooking.com

It’s been far too long since I’ve brought you a homemade hummus recipe, so today we’re changing that! This Portobello Hummus will make any hummus hater do a complete 180 (true story) and want to eat chow down on this healthy snack nonstop.

But first, how was your weekend? This was the second weekend in a row we stayed in town (shocker, I know) and I have to say we’re kind of getting in the groove of this whole relaxing and having no plans thing. We did have a couple of fun activities up our sleeve, though. If you were following along on my Insta stories, you probably saw that we took a little road trip out to Ojai for a friends’ birthday party at Topa Mountain Winery. We always have a blast spending time in the quiet little mountain town. It’s a great escape from the hustle and bustle of Santa Barbara and is literally just 45 minutes away.

Other than that, I had a work meeting on Sunday and we literally just relaxed, which was amazzzzing. After a year of wedding planning, wedding-related activities, starting my own business and tons of travel, I’ve realized I almost forgot what relaxing is! I’m soaking it all in while I can because who knows how long this will last 😉

One other thing we did this weekend was eat a TON of this Portobello Hummus. I mean, we’re talking two of my favorite things coming together in one healthy snack. What could be better?

Portobello Hummus | CaliGirlCooking.com

If you’ve been reading the blog for any significant amount of time, you’ll know that I’m no stranger to fun flavor combos in my hummus. During the fall pumpkin season, I love whipping up this perfectly spiced Pumpkin Curry Hummus. Once we get into the warmer weather months, I tend to make this zesty Mango Sriracha Hummus. But my go-to year-round flavor has always been this Roasted Cauliflower Hummus with Rosemary and Garlic. Until now, that is! With the addition of this tasty Portobello Hummus, I now have TWO all-weather hummus flavors up my sleeve to whip up at a moment’s notice. And so do you!

So here’s the trick with this hearty, savory Portobello Hummus: You’ve GOT to saute the Portobello mushrooms in a luxurious bath of olive oil, salt and pepper before adding them to the white bean mixture. This gives the hummus a much deeper, more intense flavor than if you were to just add raw Portobellos to the mix.

It also gives the hummus an incredibly silky texture, which is part of the reason my sister-in-law’s dad was found dipping his carrot sticks in it when he is an alleged hummus-hater. He claimed that he usually doesn’t like hummus because it is “gritty,” but he said this was nice and smooth and full of flavor. I think I may have made a convert out of him!

Portobello Hummus | CaliGirlCooking.com

[It is worth noting that I also used Great Northern beans instead of the usual garbanzo beans in this recipe, which could have been another contributing factor to the consistency of the dip.]

The other keys to this tasty, creamy spread are what have come to be my go-to’s for almost any homemade hummus I make – fresh garlic and rosemary!  I seriously don’t know what it is, but these two ingredients are natural compliments to the white beans and tahini and make a WORLD of a difference in almost all of the hummus I’ve made.

Aside from the key ingredients I mentioned above, all you’ll need to make this delicious Portobello Hummus is some olive oil, lemon juice and the requisite tahini. Oh, and some salt and pepper (always) and a food processor or high-powered blender. That’s it!

What I love about homemade hummus is that it’s such an easy, healthy snack to whip up in no time at all, and most of the ingredients are things you’ll already have on hand in your pantry. In just as much time as it takes to go to the store and buy some big brand hummus with who knows how many ingredients, you can mix up a batch of Portobello Hummus where you have complete control over what goes into it.

Portobello Hummus | CaliGirlCooking.com

That looks like the perfect weekday treat if I’ve ever seen one!

5 from 1 vote
Portobello Hummus | CaliGirlCooking.com
Portobello Hummus
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. The perfect healthy snack!

Course: Snack
Servings: 2 cups
Author: CaliGirl Cooking
Ingredients
  • 5 tablespoons olive oil, divided
  • 2 medium Portobello mushrooms, diced
  • 1 15-ounce can Great Northern white beans
  • 3 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
Instructions
  1. Heat 2 tablespoons olive oil in a saute pan over medium heat. Add diced Portobello mushrooms and sprinkle on salt and pepper. Saute mushrooms until soft and fragrant. Turn off heat.

  2. Combine beans, garlic, rosemary, tahini and lemon juice in a food processor. Add sautéed Portobello mushrooms and pulse until mixture begins to break down. With food processor on, slowly stream in remaining 3 tablespoons of olive oil. Continue pureeing until hummus is smooth. 

  3. Add salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve with crackers, pita chips or fresh cut veggies. 

Portobello Hummus | CaliGirlCooking.com

The Easiest Three-Ingredient Calabrian Chili Sauce

A ridiculously simple recipe for the best hot sauce/dressing/dip you’ll ever taste, this Calabrian chili sauce has only three ingredients!

The Easiest Three-Ingredient Calabrian Chili Sauce | CaliGirlCooking.com

Today I’m all about keeping it quick, simple and super tasty. I’m currently running on just a few hours of sleep after catching the earliest flight possible back from Quebec City yesterday so I could make it to our annual Holiday Boat Parade. Quebec City was AMAZING and I am so excited to tell you all about it and show you all of the pictures. We snowshoed, spa-ed, visited the Christmas markets and froze our little tushies off (hello 14-degree weather!) Stay tuned for another Travel Diaries post soon.

Even though I had the best time, because we only had five days there we were going the entire time, always on the move trying to squeeze everything in. I can’t wait to sleep, sleep and sleep some more so, until then, about all the strength I can muster is to tell you about the deliciousness that is this Three-Ingredient Calabrian Chili Sauce.

This recipe was inspired by a brunch the hubs and I had at SY Kitchen in Santa Ynez way back in June. We’re somewhat of hot sauce fiends, so naturally we asked for some to go with our eggs. Instead of the classic Tapatio or Tabasco, our waiter brought us a small bowl of a fiery red condiment and informed us that this was the only hot sauce they served there. We took one bite and immediately had to ask what the secret ingredient was. Turns out it was Calabrian chili peppers!

The Easiest Three-Ingredient Calabrian Chili Sauce | CaliGirlCooking.com

I love Calabrian chili peppers because they are so much more than just a spicy pepper. They originated in Italy (no wonder they’re delicious) and have a whole other dimension than your average pepper. Your mouth isn’t just hit with a wave of heat, there’s actually flavor in there that makes you keep wanting to come back for more.

After doing a little bit of research on how I could get my hands on some Calabrian chilies, I found that I could both order them on Amazon and also found them at the fantastic high-end grocery store where we stay when we go up to Napa. Although there are plenty of dried Calabrian chili options, I went for those packed in oil so I wouldn’t have to go through the extra step of rehydrating them before pureeing them into this tasty hot sauce. Of course, if you can only find the dried ones, simply soak them in some warm water for a few hours (or overnight) before using.

The brand of Calabrian chilies packed in oil that I used still had the stems attached, so I simply cut those off when pulling them out of the jar. Aside from the chilies themselves, the only ingredients you’ll need for this easy recipe are some fresh olive oil and peeled, whole garlic cloves. I suppose you could use the oil that the chilies come packed in, but I thought it might make the spice just a bit too intense. If you REALLY don’t mind spicy, then I say go for it!

The Easiest Three-Ingredient Calabrian Chili Sauce | CaliGirlCooking.com

How It’s Done

All you have to do to make this easy Three-Ingredient Calabrian Chili Sauce come to life is throw the above-mentioned ingredients in a food processor or high-powered blender and puree until that smooth, spreadable, aromatic paste forms.

Once it’s made, the sauce will last for up to a month in the refrigerator and will turn into your go-to condiment for any breakfast, brunch, lunch or dinner that could use that extra-spicy kick.

how to use it

Now you have this delicious hot sauce in your hands and, the question is, how to use it? Some of my favorite uses include mixed into a healthy scramble, swiped on top of avocado toast or used as a dip for a special pizza.

I’m going to keep this short today so I can continue recuperating from my travels, but trust me when I say you’ll be doing yourself a HUGE favor if you make this spicy Italian spread ASAP. Hot sauce lovers unite!

The Easiest Three-Ingredient Calabrian Chili Sauce
Prep Time
15 mins
Total Time
15 mins
 

A ridiculously simple recipe for the best hot sauce/dressing/dip you'll ever taste, this Calabrian chili sauce has only three ingredients!

Course: Side Dish, Snack
Cuisine: Italian
Keyword: condiment, hot sauce, Italian
Servings: 30 servings
Calories: 18 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 cup Calabrian chilies (preferably those packed in oil) Stems removed
  • 3 whole cloves garlic Peeled
  • 1/4 cup olive oil
Instructions
  1. Combine all three ingredients in a food processor or high-powered blender. Pulse until a smooth paste forms. Keep in a Tupperware or resealable glass jar for up to one month in the refrigerator. 

The Easiest Three-Ingredient Calabrian Chili Sauce | CaliGirlCooking.com

 

Gimme allll the hot sauce!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

The Perfect Party-Ready Italian 5-Layer Dip

This Italian 5-Layer Dip is not your average 5-layer dip. White beans, pesto, eggplant, tomatoes and cheese come together to give it a tasty Italian spin.

Overhead shot of a dish of Italian 5-Layer Dip surrounded by fresh baguette slices.

How’s everyone’s weekend going so far? Up to anything fun? I’ve been working hard on a really fun surprise I have in store for all of you. It’s the first time I’ve done something like this and if (when! positive thinking here…) it turns out the way I hope I know you are just going to love it. Stay tuned for March to see what it is!

But enough of building up the suspense, today I’m sharing yet another fun recipe that you can make for Super Bowl ONE WEEK FROM TODAY! This Italian 5-Layer Dip is a fun twist on the classic Mexican 5-Layer Dip and can be as involved or uninvolved as you want. I’ve made all of the layers from scratch, but there are a few where you can certainly use store-bought versions as well.

(And if you’re still looking for more Super Bowl snack ideas, be sure to check out my Super Bowl Snack Round-Up and this unforgettable Reuben Dip.)

Let me just tell you, I am so excited about this recipe. I’ve been envisioning an Italian 5-Layer Dip for a while, and I tested it out once a while back but that version still needed some fine tuning. This version turned out JUST how I had hoped. Each layer has the perfect balance of flavors: savory and perfectly seasoned with just the right amount of acidity. And they all come together beautifully.

A hand scooping out some Italian 5-Layer Dip with a baguette slice.

Let’s talk about each layer here real quick:

The base layer is practically a hummus, but with more of an Italian twist. I simply took white beans and pureed them with some fresh rosemary, olive oil and lemon juice. If you have a food processor or a decent blender, this is so easy. And so tasty! I kind of wanted to stop right there and scoop it all up with a giant pita, but I held back because I was so excited to taste the final product.

The first layer of Italian 5-Layer Dip is a creamy white bean spread.

For the second layer we’re making a pesto. Now, this is one of those layers that you can easily buy pre-made, but if you’ve already got your food processor (or blender) out, you might as well make your own, super tasty homemade version. We keep it classic here (basil, pine nuts, Parmesan or Asiago, garlic, olive oil, lemon juice) but you could easily play around with this. Why not try kale instead of basil? Or almonds instead of pine nuts? The possibilities are endless!

The second layer of Italian 5-Layer Dip is a homemade pesto.

Next, we’re headed to eggplant caponata town. Keep your food processor out, because we will be using it again, but we’ve got to get this cooking on the stove for a little bit first. We sauté eggplant, olive oil, garlic and onion… Throw in a little white wine for acidity and some extra flavor, and when that’s all said and done we throw it in the food processor for a rough chop, just enough so it’s easily spreadable.

The third layer of Italian 5-Layer Dip is eggplant caponata.

You still with me here? I’m sure you’ve all made bruschetta before. Tomatoes, basil and garlic are the perfect trifecta and the next layer in this Italian 5-Layer Dip. I’m sure you could also find a store-bought version of this, but fresh is so good! We’re almost there.

The fourth layer of Italian 5-Layer Dip is tomato bruschetta.

The last thing we need to do is sprinkle on a little more Asiago or Parmesan cheese. I chose to use Asiago because I felt it was a little heartier and easier to grate, but there are so many options out there!

The fifth and final layer of Italian 5-Layer Dip is a sprinkle of cheese.

Now, we could eat this right here, right now. But is anyone else as much of a sucker for a browned, gooey, melty cheese as I am? I popped this bad boy under the broiler for five minutes or so, and I was so happy I did. The dip came out with such a beautiful golden cheese top layer I could hardly wait long enough to snap some photos before I dug in (that will teach me to not skip breakfast on recipe prep days!)

A shot of a finished dish of Italian 5-Layer Dip.

But enough of me rambling on about this Italian 5-Layer Dip. Are you ready to rush out to the store and get to trying this right away? I myself am super pumped that I still have this sitting in my refrigerator. Didn’t I just mention something about breakfast goals?

Italian 5-Layer Dip
Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
 

This delicious appetizer is not your average 5-layer dip. White beans, pesto, eggplant, tomatoes and cheese come together to give it a tasty Italian spin.

Course: Appetizer
Cuisine: Italian
Keyword: appetizer, dip, Italian
Servings: 10 people
Calories: 517 kcal
Author: CaliGirl Cooking
Ingredients
For the White Bean Layer:
  • 2 15-ounce cans Great Northern beans or other white beans, drained and rinsed
  • 2 tablespoons fresh rosemary, minced
  • 2 cloves garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Juice of 1 small lemon
  • 6 tablespoons olive oil
For the Pesto Layer:
  • 2 cups fresh basil
  • ½ cup pine nuts, toasted
  • 2 garlic cloves
  • Juice of 1 small lemon
  • 1 cup Asiago or Parmesan, grated
  • 1/3 cup plus 1-2 tablespoons olive oil
  • Salt & pepper to taste
For the Eggplant Caponata Layer:
  • 1 small or ½ of a large eggplant, peeled and diced
  • 4 tablespoons olive oil, separated
  • 1 large or 2 small cloves garlic, minced
  • ¼ white onion, diced
  • ¼ cup white wine
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For the Bruschetta Layer:
  • 3 Roma tomatoes, chopped
  • 1 clove garlic, minced
  • 1/3 cup chopped basil
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For the Cheese Layer:
  • 1 cup Asiago or Parmesan, grated
Instructions
To make the White Bean Layer:
  1. Add all ingredients to a food processor or blender until smooth. Spread mixture onto the bottom of an 8-inch square baking dish.
To make the Pesto Layer:
  1. Add all ingredients to a food processor or blender until smooth. Spread pesto on top of white bean layer in baking dish.
To make the Eggplant Caponata Layer:
  1. Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add onion and garlic, stirring until translucent. Add eggplant to pan and additional 2 tablespoons olive oil. Stir to coat. Add white wine and stir again, sautéing until eggplant is cooked through. Place sautéed eggplant mixture in food processor, add salt and pepper, and pulse until mixture is mostly pureed (some small chunks are okay.) Spread this layer on top of the pesto layer in the baking dish.
To make the Bruschetta Layer:
  1. Add all ingredients to a small mixing bowl. Stir until all ingredients are combined. Spread bruschetta on top of eggplant caponata layer.
To Finish:
  1. Spread grated Asiago or Parmesan cheese on top of bruschetta. Place under broiler on High for 5 minutes, or until cheese is bubbly and golden-brown.
  2. Serve with sliced baguette, pita bread or crackers.

Oh, sweet deliciousness.