7 Layer Italian Dip Recipe

7 Layer Italian Dip


7 Layer Italian Dip Recipe

Great appetizer dip for any party, especially Superbowl! Can be prepared and assembled the day before.


9 x 12 glass for baking dish

Roasting pan to crisp beans


6 oz. shredded Asiago Cheese
6 oz. shredded Parmesan Cheese
5 Tbsp. Pesto Sauce
3 cans Canellini Beans (white beans)
1 cup olive oil
3 Tbsp. garlic powder
2 tsp kosher salt
½  cup Sherry or Marsala wine
1- jar Harissa Sauce
1- jar Artichoke Tapenade (Trader Joe’s)

Harissa, artichoke paste, beans, bruschetta, roasted red peppers

Preparation time: 1.5 hour


Total baking time:  1 hour

Baked Cannelini Beans Layer

3 cans Cannelini beans or white beans – drained n rinsed
½ cup olive oil
(¼ cup olive oil bottom of roasting pan)
1 tsp. salt
1 tbsp. garlic powder

Add ¼ oil to beans and spices. Place in roasting pan and in the oven.

  Bake at 400 degrees for 30 minutes.

After 30 minutes pour another ¼ olive oil on beans and continue baking for another 30 minutes.

   *(These beans are great as a snack also. You can toss over a salad and add lemon juice over the top.

While, beans are baking caramelize your onions.

Caramelize Onions Ingredients:

3 large onion diced
4 Tbsp. olive oil
1 Tbsp. garlic powder
1 tsp kosher salt
1/2 cup Sherry or Marsala wine

Caramelize Onions Layer:

 Add oil to saute pan and heat well. Then add onions, sea salt, ? garlic powder and cook over medium heat for approx. 10 to 15 minutes. When well browned, add ¼ cup of Sherry wine and ?simmer for approx. 3 minutes longer to absorb the Sherry flavor.  Cool off onion mixture.

 Roasted Red Pepper Marscapone Cheese Layer

  ½ jar of roasted pepper -8 oz jar  drained
16 oz.  marscapone cheese (may substitute cream cheese)
2 Tbsp. pesto sauce
2 Tbsp. Parmesan cheese
½ tsp. garlic powder
½ tsp. salt
Add all ingredients in food processor and blend well for a minute.

Turkey/Sausage Layer

  2 Tbsp. of oil
1- lb of turkey meat or pork sausage meat
1 tsp. garlic powder
1 tsp. salt
¼ lb. red crushed pepper
½ cup Marsala wine

    Sauté meat in oil. Add meat and spices.  After all cooked, add Marsala wine and let simmer for 3 minutes. Cool off for dip.

italian layered dip

 Assemble Layers:

1st Start with layer of Red Pepper Marscapone

2nd sprinkle a layer of Parmesan / Asiago cheeses

3rd layer crispy beans

4th drizzle pesto & cheeses

5th layer carmelized onions

6th spread artichoke tapenade & sprinkle cheeses

7th layer harissa or bruschetta

  Top it off with shredded cheeses and drizzle pesto on the top.  Bake it in pre-heated oven for 25 minutes at 400 degrees.

Place in the oven 30 minutes before half time. You and your team will truly be a winner with this new famous Italian “7 layer strata tuffo.”  This is great to reheated later in the week.

The Ultimate Superbowl Sub

superbowl sandwich

2 medium red onions, sliced
2 tbsp olive oil
½ lb Pepperoni
¼ lb sopressata
¼ genoa salami
½ lb provolone cheese
3 oz sun dried tomatoes
2 T white balsamic vinegar
pinch of salt
1/2 c of balsamic glaze
3 portobello mushroom caps
1 lb loaf of Italian sesame bread

In a pan, saute the red onions in 2 tbsp of olive oil. When caramelized, add 1/4 cup of balsamic glaze and toss. Remove from heat and set aside to cool.

In a food processor, blend the sun dried tomatoes and vinegar, until it becomes close to a paste. Reserve on the side for use when assembling the sandwich.

Grill the portobello caps over medium heat. When almost finished cooking, drizzle with 1/4 cup of balsamic glaze. After 1 minute, drizzle with a little olive oil and remove from grill to cool.

Slice the loaf in half the lengthwise to begin assembly.

Start by layering salami, pepperoni and then the sun dried tomato paste. Layer the red onions, mushrooms, then sopressata and the provolone cheese.

Fold the top over the sandwich and then wrap it in plastic wrap. Then weigh the bread down using a large pan on top of it to weigh it down. This will help to meld the flavors together. This sandwich can me made ahead in the morning, then later unwrapped and cut to serve.



Truffle Sweet Potato Fries

sweet potato fries

3 medium sized sweet potatoes, I used a garnet, jewel and japanese varieties
2 tbsp olive oil
1 tbsp white truffle oil
1 tsp truffle salt
1/2 tsp garlic powder, but you can add more if you would like
1/4 cup asiago cheese, shredded

sweet potatoes
Right garnett, front left Japanese, and jewel is back left

Preheat the oven to 400 degrees.

Clean the potatoes and slice them the long way and place in a roasting pan.  You don’t need to peel them, but it’s up to you.

Drizzle the potatoes with oils and sprinkle with salt and garlic powder. Toss the potatoes and spread out the potatoes so that they aren’t touching. It’s important for them to be separated for roasting and crisping.

roasting sweet potatoes

Place the roasting pan in the oven and cook for 35 minutes.

Remove from the oven and toss the potatoes and return to the oven at 450 degrees for another 10-15 minutes, or until the fries are crisper.

When they are out of the oven, prior to serving, sprinkle with asiago cheese.



6 avocados peeled and diced
zest of ½ lime
juice of 1 lime
½ tsp Maldon salt
¼ small red onion diced very fine
6 halved grape tomatoes
2 tbsp tomatillo sauce
mix together until avacdo is chunky
1 T finely chopped cilantro

This is a really easy guacamole to make for a party. Peel and dice the avocados in a large bowl, add the lime juice and zest, salt, red onion, tomatillo sauce and tomatoes. Mash together until it’s a chunky consistency. If you like it a little smoother, you can keep mashing. Then add in cilantro and stir together.

*Tip: Remember to leave a pit in prior to and while serving to keep the guacamole from turning brown.

Honey Balsamic Wings

chicken wings

1 ½ lb wings
5 T Balsamic glaze, like Colavita
2 T sweet vermouth
½ tsp pristine sun fire salt
1 T minced onion (can you dried or fresh)
1 tsp garlic powder
3 T honey

If you don’t have a balsamic glaze, you can make your own by reducing 1 cup of balsamic vinegar in a sauce pan over low heat until it thickens.

Preheat the oven to 375 degrees. Rinse wings and pat dry wings using a paper towel.

In a bowl, wisk together balsamic glaze, sweet vermouth, salt, onion and garlic powder. Place the wings in an oven-safe pan and pour sauce over them. Place in the oven for about an hour.

After 45 minutes, remove the wings and flip them over, then place them back in the oven. These wings are more of an oven marinated type of wing, rather than a really saucy wing.

When out of the oven taste and season with salt if needed.