Italian-Style “7 Layer Dip”

Who doesn’t love a good classic seven-layer dip? Creamy guacamole, refried beans, sour cream, salsa…all amazing chip-dips on their own which become THAT much better altogether. Preferably in one massive bite. The way it was meant to be consumed.

This is a new take on that same concept. It’s a layered dip with a fresh Italian twist – using white cannellini bean spread, sautéed eggplant, bruschetta and marinated kale to recreate this classic appetizer. Yes. I realize that there are not actually seven layers. Come to think of it, are there even seven layers in the original? Well either way, seven layer dip has a nice ring to it so I’m stickin’ with what I know.

This dip can be made hours ahead of serving time so it makes an ideal party snack (aka it takes no immediate prep before serving.) This dip works well with any kind of cracker, toasted sliced baguette, or cut up veggies.



layer 1: check.

sautéing the eggplant for layer 2 
Layers 1 and 2: Check.
Layer 3 (Bruschetta): Check. 
Layers 4 and 5: Marinated Kale and Pine Nuts: CHECK. 
Okay so it was only 5 layers…but hey, less work for you!

    Layer 1:

    • 1 can cannellini beans, drained
    • 2 cloves garlic
    • 2 tbsp lemon juice
    • 3 tbsp olive oil

    Layer 2:

    • 1 small eggplant, cubed
    • 1 tsp olive oil
    • 1 tsp dried oregano

    Layer 3:

    • 2 large tomatoes, cubed
    • ¼ white onion, cubed
    • 2 tbsp chopped fresh basil
    • salt and pepper

    Layer 4:

    • 3 cups dinosaur kale, stems removed and cut into ribbons
    • 2 tsp olive oil
    • salt
    • ¼ cup pine nuts



  • In a food processor, puree the cannellini beans, lemon juice and 2 cloves of garlic until smooth. Drizzle in olive oil as it mixes creating a creamy hummus-like mixture. Spread over the bottom of a clear serving dish and set aside.
  • Heat 2 tsp olive oil in a frying pan. Saute the chopped eggplant over medium high heat until browned and cooked through. Add the dried oregano. Remove from heat and layer this mixture on top of the white bean dip in the clear serving dish.
  • In a large mixing bowl, massage the olive oil into the dinosaur kale ribbons and sprinkle with sea salt. Let the kale marinate while you prepare the bruschetta layer.
  • Chop the tomatoes and onions, add the finely chopped basil and season with salt and pepper. Layer the bruschetta mixture on top of the eggplant.
  • In a small frying pan, heat the pine nuts over medium heat without oil until slightly toasted. Add the kale on top of the bruschetta and sprinkle with toasted pine nuts.
  • Serve as an appetizer with dense seedy crackers (such as Mary’s)
  • Make sure to get all those layers in each bite! This can be prepared a few hours ahead so it makes a great party starter.

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