Best 6 Antipasto Pesto Dip Recipes

HOT ITALIAN ANTIPASTI DIP

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
• In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
• Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
• Top dip with basil; serve with toasted bread slices.

ANTIPASTO DIP

Steps:

• Combine first 6 ingredients in a large bowl, set aside.
• Saute onion and garlic in hot oil in a saucepan over medium heat about 3 minutes or until onion is tender.
• Add vinegar and remaining 4 ingredients; bring to a boil.
• Remove from heat and pour over vegetabes; cover and chill 8 hours.
• Transfer to a serving dish, using a slotted spoon, if desired.
• Serve with crackers.

ANTIPASTI PLATTER

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
• Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
• Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

ANTIPASTO PESTO DIP

Steps:

• With an electric mixer combine the cream cheese and butter and whip till light and fluffy.
• In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture. Cover and refrigerate until set. I make this part the day before I am serving the dip.
• To serve, unmold and place in the center of your serving dish -- I use a punch bowl platter for this. Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.

ANTIPASTO

Steps:

• In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
• In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
• In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
• Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
• Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.