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Cali-talian 7 Layer Dip

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 10 servings
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1/2 cup ricotta cheese

1/4 cup sour cream 

1/2 teaspoon Calabrian chile paste 

1/2 teaspoon dried oregano 

1 1/2 teaspoons kosher salt 

One 15-ounce can cannellini beans, drained and rinsed 

1/4 cup prepared pesto 

3 tablespoons freshly squeezed lemon juice (from about 1 lemon)

1 cup shredded Parmesan

1 1/2 cups chopped arugula or romaine 

1/2 cup chopped sun-dried tomatoes in oil, drained 

1/2 cup pitted kalamata olives, sliced 

1 avocado, diced 

Pita chips and celery sticks, for serving


  1. Combine the ricotta, sour cream, chile paste, oregano and 1/2 teaspoon of the salt in the bowl of a food processor. Puree until smooth. Remove to a medium bowl. In the same food processor, combine the beans, pesto, 2 tablespoons of the lemon juice and 3/4 teaspoons of the salt. Puree until smooth. Spread the bean mixture on the bottom of an 8-inch baking dish. Pour the ricotta mixture on top and spread evenly.
  2. Sprinkle the Parmesan over the ricotta. Sprinkle the arugula over the cheese layer. Sprinkle the sun-dried tomatoes and olives over the top. Refrigerate until ready to serve.
  3. Just before serving, toss the avocado with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon lemon juice and spread evenly on the top. Serve with pita chips and celery sticks.