Italian Layered Spread

“Found this recipe they call it a dip but it's more of a spread, made just a few changes, but my sons and dh finished the WHOLE THING! And I have to add..they actually said,"Wow...this is really GOOD" First time I made it..and almost wished I was alone. Shame on me! All I can say is it went and next time around I am making more.”

Ingredients Nutrition


  1. Cream the cream cheeze with 1/4 cup of Parmesan cheese until well blended.
  2. Spread this mixture at the bottom of a 9" quiche.
  3. In a small pan pour just enough oil about 2 teaspoons just so you can soften up the peppers slightly.
  4. You don't want them to brown, just saute a few seconds.
  5. Lay and drain on a paper towel to absorb any access oil and let cool while preparing the rest.
  6. Layer 1/3 cup pesto*, the jar of pimentos or the red fried peppers, and 1/2 cup mozzarella cheese and the remaining 1/4 cup parmesan cheese over the cream cheese mixture.
  7. Bake at 350* for 15 min.
  8. or until the mixture is heated through.
  9. Serve with crackers orsliced Italian bread.
  10. I found that Italian toast was outstanding with it by Nonni's.
  11. *Notice- if you want to make the recipe for the frozen pesto, you can make it and whatever you do not use for this recipe you can freeze the rest for a later recipe.
  12. I find the pesto cubes are great in a pinch even for a quick tomato sauce or to liven up a sauce.
  13. **Youcan assemble this a day ahead, cover with plastic and heat and serve the next day as well.
  14. Enjoy.
  15. this is so easy!

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