| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 baguette, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Freshly ground black pepper
- 2 cups ricotta
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cups grape tomatoes, halved
- 1/2 cup chicken stock
- 5 cloves garlic, chopped
- 12 ounces spicy Italian sausage, casings removed
- 1/2 cup sliced pepperoncini, drained
- One 12-ounce jar marinated artichoke hearts, drained and chopped
- One 12-ounce jar roasted red peppers, drained and chopped
- One 8-ounce container fresh mozzarella ciliegine, drained and cut in half
- 8 leaves basil, cut into chiffonade
Instructions
- Preheat the oven to 350 degrees F.
- For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
- For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
- In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
- While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
- When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
- Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
- Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 610 |
| Total Fat | 43 g |
| Saturated Fat | 15 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 87 mg |
| Sodium | 1046 mg |
Reviews
Italians would never eat this – please change the name – no of this is Italian.
Maybe “dip” is a misnomer. It’s more of a spread. Not intended to dip chips into. Not a casserole either. A spread for crostini. Great tasting dip!!!
The ingredients make your mouth water….yet when we made this recipe it was a big wet mushy mess. We would not make it again.
Loved it!
So good! Thank you for sharing
Delicous! Thanks Trisha. Great hair Kyle. 🙂
Guess this is a take on the Mexican 7 layer dip only Italian. Of course I love these flavors but the dip itself doesn’t really equate to a dip. Too chunky and too many flavors that compete. Artichokes hearts don’t belong in here and the dip separates and is very oily. This is more like a casserole than a dip. Just okay.
I sure don’t enjoy watching Kyle play with his hair the whole time he’s helping you cook. Yuk!!!