Comida Kraft
Recipe Box

Layered Italian Dip

Prep Time
10
min.
Total Time
25
min.
Servings

2 cups or 16 servings, 2 Tbsp. each

Five fabulous ingredients-cream cheese, Parmesan, pesto, roasted red peppers and mozzarella-add up to one terrific hot dip!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix cream cheese and Parmesan; spread onto bottom of 9-inch pie plate.
  • Layer remaining ingredients over cream cheese mixture.
  • Bake 15 min. or until heated through. Serve with assorted crackers or Italian bread slices.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.

Special Extra

Garnish with sliced black olives and fresh basil leaves just before serving.

Servings

  • 2 cups or 16 servings, 2 Tbsp. each

Nutritional Information

Serving Size 2 cups or 16 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 100
Total fat 9g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 200mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have commented on this dip a few years ago... I have commented on this dip a few years ago... since then I have made this for every party I go to. And its because I won't be allowed in with out it! I wanted to answer someone's question on what to serve it with. I normally serve it with french bread slices. But I have seen the following: vegetables (carrots, cukes, bell peppers, etc), bread, crackers, tostitos, and a spoon... that's right I had someone eat it all by itself! Enjoy!!
Date published: 2006-07-16
Rated 5 out of 5 by from I made this labor day weekend, and it was a big hit. I made this labor day weekend, and it was a big hit. I had to work so took 1/2 of it for them to sample. Every body asked for the recipe and i ended up making more the next day. (word got around about how delicious it was). I did have trouble finding the pesto sauce so found a recipe on the net to make my own with fresh basil from our herb garden. This recipie is an absolute keeper. Thanks Kraft.
Date published: 2006-09-06
Rated 5 out of 5 by from WOW- This dip is incredible! WOW- This dip is incredible! I made it a few years ago on Valentines Day for my hubby and we loved. I have made it several times since for guests. I don't make it ofton because the two of us could finish it in one sitting! It's great with baguettes and just about any kind of cracker but we eat it with wheat thins because it's ususally what I have on hand. It definitely made it to my recipe box!!
Date published: 2007-08-08
Rated 5 out of 5 by from I made this recipe for a party and never had such a great response. I made this recipe for a party and never had such a great response. I doubled it and used Mozzarella with Asiago and Garlic instead of the parmesan- Much better. The oil in the commercially prepared pesto does seem to separate, haven't had time to make real pesto yet to compare. Still and all, it's great, try it for your next party. I'm making it twice this week
Date published: 2004-12-28
Rated 5 out of 5 by from This was so easy and delicious, and a great change of pace from standard appetizer fare. This was so easy and delicious, and a great change of pace from standard appetizer fare. I have made it on two separate occasions now, and both times it gobbled up in no time, and I had several requests for the recipe. I have the feeling that in a few months time, this recipe is going to replace all of those hot layered Mexican dips out there!
Date published: 2005-03-28
Rated 5 out of 5 by from I;m making this as an appetizer for Mother's Day. I;m making this as an appetizer for Mother's Day. But will change it a little...I couldn't find any roasted peppers so I'll saute some onions mushrooms, peppers and artichoke hearts first then follow as the recipe states. I was also thinking of adding some feta cheese to the top just before serving.Yummmm.....
Date published: 2008-05-10
Rated 5 out of 5 by from Absolutely Delicious! Absolutely Delicious!! I served this at an Italian theme party and it was the first dish to go. I followed the recipe exactly, but the only thing I would do differently is to double or triple it. I've had MANY requests for the recipe. This is a keeper and will be made quite often in this house. THANKS!!
Date published: 2005-01-22
Rated 5 out of 5 by from WoW is all I have to say! WoW is all I have to say! I do not even like pesto or roasted red peppers! This was amazing. I did add about a quarter tsp of onion salt, and garlic powder to the recipe. I also added about a half cup of mozzerella cheese right into the mixture as well. This was an amazing hot dip!!
Date published: 2009-11-24
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