A typical antipasto platter features cured meats, cheeses, olives and anchovies—we took a lot of those elements and turned them into a creamy layer dip with white beans and ricotta. Serve with toasted baguette for scooping.

EatingWell.com, April 2022

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Credit: Charlotte & Johnny Autry

Recipe Summary

total:
20 mins
active:
20 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Transfer 2 tablespoons liquid from bean can to a large bowl. Rinse the beans and add them to the bowl. Add 1 tablespoon oil, Italian seasoning, garlic powder, 1/8 teaspoon salt and 1/4 teaspoon pepper; mash until smooth. Transfer to a 9-inch pie pan and spread into an even layer.

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  • Combine cream cheese, ricotta, lemon juice and the remaining 1/8 teaspoon each salt and pepper in a small bowl; mix until well combined and smooth. Spread on top of the bean layer in the dish.

  • Sprinkle artichokes and tomatoes in an even layer over the creamy layer. Sprinkle with cheese and then with basil.

  • Sprinkle salami and pepperoncini evenly over the top. Drizzle with the remaining 1 tablespoon oil.

To make ahead

Prepare through Step 2; cover and refrigerate for up to 2 days.

Equipment

9-inch pie pan

Nutrition Facts

1/4 cup
105 calories; protein 5g; carbohydrates 8g; dietary fiber 2g; sugars 1g; fat 6g; saturated fat 2g; mono fat 2g; cholesterol 13mg; vitamin a iu 287IU; vitamin c 2mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 3mg; vitamin k 4mg; sodium 232mg; calcium 63mg; iron 1mg; magnesium 21mg; phosphorus 47mg; potassium 118mg; zinc 1mg; selenium 2mcg.
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