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Recipes

Layered Italian Dip

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INGREDIENTS

  • 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
 

DIRECTIONS

  • 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.

Layered Italian Dip

SUMMARY

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

HELPFUL HINTS

 

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See 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 7g

Sodium 94g

Carbohydrates 7g

Protein 4g

Dietary Fiber 2g

Vitamin A 18g

Vitamin C 1g

Calcium 89g

Iron 1g