Best 6 Hot Italian Antipasti Dip Recipes
Hot Italian Antipasti Dip is a delightful and flavorful appetizer that will be a hit at any gathering. Whether you're hosting a party, having friends over for game night, or just looking for a tasty snack, this dip is sure to impress. Combining the bold flavors of Italian sausage, hot peppers, and tangy cheeses, this dip is a symphony of flavors that will tantalize your taste buds. Served warm and bubbly, with crispy bread or crackers, this dip is the perfect way to start a meal or enjoy as a snack.
Check out the recipes below so you can choose the best recipe for yourself!
HOT ITALIAN ANTIPASTI DIP
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
HOT ITALIAN ANTIPASTI DIP
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Provided by Betty Crocker Kitchens
Time 55m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, Sodium 530 mg, Sugar 2 g, TransFat 0 g
WARM ANTIPASTI DIP
Steps:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Lightly coat an 8x8-inch baking dish or similar 2-quart casserole dish with nonstick spray and set aside.
- Arrange the bread slices in a large rimmed baking sheet (you can leave it unlined or line it with parchment paper for easy cleanup). Brush 1/2 tablespoon of the oil over the first sides of the slices. Flip the slices over and brush the second sides with the remaining 1/2 teaspoon oil. Place in the oven and bake for 5 minutes. Remove the pan from the oven, flip the slices over, then return to the oven and continue baking until lightly toasted, 5 to 6 additional minutes. Set aside to cool. Reduce the oven temperature to 350 degrees F.
- In the bowl of a standing mixer fitted with the paddle attachment or a medium mixing bowl, beat the cream cheese, Greek yogurt, garlic, Italian seasoning, red pepper flakes, and salt together on medium speed until smooth and combined, about 1 minute. With a rubber spatula, fold in the mozzarella, artichoke hearts, three-quarters of the cherry tomatoes, half of the bell peppers, and half of the olives, reserving the rest to sprinkle on top. Spread the mixture evenly in the prepared baking dish.
- Scatter the salami and remaining tomatoes, bell peppers, and olives evenly over the top. Sprinkle with the Parmesan. Bake 25 to 30 minutes, until bubbling and hot throughout. Sprinkle with the basil. Serve hot with the toasted bread slices.
ANTIPASTO DIP
Great antipasto. If you use a food processor to chop, be careful not to liquefy. Cook time includes chill time.
Provided by pines506
Time 8h25m
Yield 5 cups
Number Of Ingredients 14
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.
Nutrition Facts : Calories 277.7, Fat 22.2, SaturatedFat 3.1, Sodium 821.4, Carbohydrate 17.1, Fiber 6.3, Sugar 4.3, Protein 5.9
HOT ANTIPASTO
My husband's family requests this colorful appetizer dish for our annual Christmas Eve potluck. Everyone loves that there are so many delicious ingredients to nibble on. It's a real crowd-pleaser. -Susan Leighton, Portland, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 28 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl. , Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full)., Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 167 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 845mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
HOT ANTIPASTO
While most antipasto you come across are served cold, this dish is a warm rendition of the traditional Italian favorite. It's so easy to make using those pop-open-tube crescent rolls, and the outcome tastes fantastic! Note* times are approximate and the number of servings will vary, depending on how large you cut the squares. Note**I didn't think to look at the cans of biscuits when I made this, so the size of them in this recipe is approx.
Provided by FLUFFSTER
Categories < 60 Mins
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on.
- bottom of pan.
- Layer meat and cheeses, ending with all of the roasted peppers on top.
- Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving about 1/3.
- Unroll second can of crescent rolls and lay over layers.
- Brush top layer with remaining egg mixture.
- Bake at 450°F for 20 minutes or until golden brown.
- Cool and cut into small squares. Serve warm.
Nutrition Facts : Calories 244.3, Fat 16.3, SaturatedFat 7.9, Cholesterol 111.5, Sodium 810.6, Carbohydrate 9, Fiber 1.6, Sugar 2.5, Protein 15.5
Tips:
- For a creamy dip, use a food processor or blender to combine the ingredients until smooth.
- For a chunky dip, chop the ingredients by hand and stir them together.
- To make the dip ahead of time, cover it and refrigerate for up to 3 days.
- Serve the dip with crackers, bread, or vegetables.
- Garnish the dip with chopped fresh herbs, such as basil, oregano, or parsley.
Conclusion:
Hot Italian Antipasti Dip is a delicious and easy appetizer that is perfect for any occasion. It is creamy, cheesy, and full of flavor. The dip can be made ahead of time and served with crackers, bread, or vegetables. It is also a great way to use up leftover antipasti ingredients.
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