Monday, April 18, 2011

Rain, rain.... bring me some food!!!!

Ok folks, we know it has been a while. Our apologies--- it has been one hectic month! April showers better bring some May flowers here in NYC!

To make up for lost time, this Italian-twisted 7 layer dip speaks for itself. Well worth the time in between our last post, it will have your mouths watering before you can say "forgetabouuttiitt"!!! This recipe came about one rainy evening when I was having some friends over for movies & some drinks... because, really, what better way is there to celebrate life on a rainy cold day than to drink & eat, right??!! We originally wanted margaritas & nachos.... but long story short, the blender busted, and we were forced to resort to wine! Oh, no, what IS a girl to do?!

Wine doesn't exactly seem to mix well with tacos and chilli dip... so we put an Italian twist to our menu and this dip was the result!!! Substitute mascarpone for cream cheese, white cannelini beans for that refried garbage, and a roasted red pepper salsa and MOUNDS of shredded provolone cheese.... you won't miss the south of the border version one bit. Check it out!


1 8 oz package mascarpone cheese
1 12 oz can white cannellini beans
3 stalks of celery, diced
1 12 oz can roasted red peppers, diced
1 clove of garlic
balsamic vinegar
olive oil
salt & pepper
dried oregano, dried basil, dried parsley
1 1/2 cups shredded provolone cheese

 *Tip: leave mascarpone out of the fridge for a few hours before using, to ensure it is at room temperature and spreadable!!

In a medium sized casserole dish (8x8 in the picture, but feel free to use whatever you have on hand- this is a no bake zone!), layer first with the entire tub of mascarpone cheese and spread evenly with a butter knife or spatula. Meanwhile, drain the cannellini beans and rinse thoroughly with warm water and let drain in the sink. Once drained & dried off, evenly pour the beans on top of the mascarpone layer. Set aside.
In a seperate bowl, add the diced red peppers, celery & chopped up garlic. Dress with 2 tbsp olive oil, 1 tbsp balsamic vinegar, oregano, parsley, basil, salt & pepper to taste. We personally like 1 tsp of each seasoning, with an extra sprinkle of basil for love! Toss the salsa, then pour evenly on top of the bean layer. Here comes the best part, shred up a serious amount of provolone cheese and sprinkle on top of your finished product. Add as much or little as you like. For an extra kick, bake it in the broiler for a minute or two to melt the cheese (but not too long, mascarpone does not melt in a friendly manner!). This no bake dip is easy, cheap, and will have your friends talking for days about your Italian themed Mexican meal!!! Buon Appetito!

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