Layered Italian Dip Recipe


Layered Italian Dip

Layered Italian Dip

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 (1 Reviews)

User Reviews

Feb. 26th, 2013 11:46a.m.

This was a fantastic surprise! I'd come accross this recipe while searching the web for a new party dip. It turned out to be a big hit! I will say that the first layer was a little bland but that was easily fixed with a little olive oil and a dash of salt and pepper. Will definitely be making again!


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  • Prep Time: 15 minutes
  • Cook Time: None minutes
  • Yield: Makes: 5 cups


  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 1 cup sour cream
  • 3/4 cup homemade or prepared pesto sauce
  • 1 small zucchini, shredded
  • 1 small tomato, chopped
  • 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
  • Toasted bread slices, bread sticks or assorted crackers
  • =Pesto Sauce:
  • 2 cloves garlic, minced


  • 1

    Mash garbanzo beans with sour cream in small bowl. Spread mixture over large platter. Spoon pesto sauce over bean mixture. Top with zucchini and tomato. Sprinkle with Parmesan cheese. Serve with toasted Italian bread slices, bread sticks or assorted crackers.

  • 2

    For Homemade Pesto: place garlic, Italian parsley leaves and basil in food processor; process until chopped. Add Parmesan cheese, salt and pine nuts; process until combined. With machine running, add oil in steady stream. Continue processing until sauce is smooth. Makes about 3 cups pesto.


Nutrition Facts

Makes: 5 cups

Amount Per Serving

Calories 88

Total Fat 4.9g

Saturated Fat 2.0g

Trans Fat 2.0g

Polyunsaturated Fat 0.5g

Cholesterol 7mg

Sodium 94mg

Carbohydrates 7g

Protein 4g

Dietary Fiber 2g

Vitamin A 18RE

Vitamin C 1mg

Calcium 89mg

Iron 1mg

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