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

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.
Prep Time40 minutes
Cook Time5 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Italian
Servings: 10 people
Calories: 517kcal
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:

  • 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:

  • 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:

  • 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:

  • Add all ingredients to a small mixing bowl. Stir until all ingredients are combined. Spread bruschetta on top of eggplant caponata layer.

To Finish:

  • 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.
  • Serve with sliced baguette, pita bread or crackers.

Nutrition

Calories: 517kcal