Italian Antipasto Dip

There are two ways to serve this. First you can layer, chill and serve with bread.

Another option is to layer on top of the bread and bake it for 15-20 minutes until heated through. When we serve this in Autumn/Winter , we also add some shredded mozzarella or mixed Italian shreds on top ! Delicious and can be made ahead and covered in the fridge; nice with a plain salad of dark greens, red onion , and mild small cucumbers. We like Arugula and Spinach. Keep everything refrigerated until serving time.

Ingredients: Chop and assemble all ingredients before beginning

White Beans

½ Pepperoni, coarsely processed

½ lb Ham, small dice

½ lb Genoa salami, small dice

½ lb Provolone chunk , shredded

1 5-7 oz jar prepared roasted peppers; or 3 large fresh roasted, minced

10 Artichoke hearts, sliced into slivers

1 cup diced plum tomatoes mixed with 1 teaspoon of dried basil, or 2 tablespoons of chopped fresh oregano and 1 teaspoon of balsamic vinegar

½ cup thinly sliced celery

¼ Italian or Greek olives, chopped

Optional: capers and anchovies

Basil

Italian Bread or Pita, plain or garlic bread

Olive oil as needed

For the bean layer

2 cups cannellini beans, fresh or canned, rinsed and drained

¼ cup finely chopped fresh parsley leaves

½ teaspoon of Oregano

3 cloves of pressed garlic

Coarsely ground black pepper

1 teaspoon of lemon juice

¼ teaspoon of fresh lemon zest

Olive oil

Puree the beans. Stir in celery, garlic, parsley, pepper, lemon juice, and zest. Add enough olive oil to create a nice creamy dip consistency.

Spread beans on large serving platter.

Scatter ½ of the pepperoni on top

Follow with ½ of the cheese

Then ½ of the roasted peppers

Add ½ of the ham

Add ½ of the artichoke hearts

Add ½ of the salami

Repeat layers : pepperoni, cheese, peppers, ham, artichoke, salami

Top with tomatoes, olives, spreading to cover the top

Add optional ingredients, if using

Garnish with additional chopped fresh basil and parsley for an eye popping color contrast

Chill until serving

Small slices of bread can be lightly toasted, plain or with garlic and oil

If serving hot, cover the top with mozzarella before heating