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Layered Italian Dip

Prep Time: 15

Cook Time: None

Serves: Makes: 5 cups

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
• 2 cups Italian parsley leaves
• 2 Tbsp. dried basil
• 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
• 2 tsp. salt
• 1/4 cup pine nuts or walnuts
• 3/4 cup vegetable oil
• 1/4 cup olive oil

Directions

• 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.

• 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.