Appetizers and Snacks

Italian Three Layer Dip

Italian Three Layer Dip from A Thousand Crumbs (2 of 3)

Happy official start of Summer!  Anyone else love a good healthy dip that doubles as the perfect appetizer?  I love entertaining, and serving fresh and light meals that highlight the flavors of the season, but I don’t always have time to prepare a fancy meal.  This Italian three layer dip looks so pretty and sophisticated, and it comes together in a snap!

A bright basil and parsley pesto meets sun dried tomatoes and creamy goat cheese to make this dreamy dip.  I serve it with a nutty crispy cracker alongside a nice hummus or crudités platter, but toss it with hot pasta for a quick meal, or use it as a spread on a wrap or sandwich.

Italian Three Layer Dip

Print Recipe
Serves: 4-5 Cooking Time: 10 Minutes


  • 1/2 cup sun dried tomatoes, chopped
  • 2 cups packed basil leaves
  • 1 cup packed parsley leaves
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked pepper
  • 1-2 garlic cloves, to taste
  • 2 Tbsp olive oil
  • goat cheese



Add basil, parsley, salt, pepper, garlic, and olive oil to a small food processor, and pulse until smooth. Add more olive oil if needed.


Layer chopped sun dried tomatoes in the bottom of a small (1.5 cup) dish, followed by the fresh pesto. Crumble goat cheese on top


A Nutribullet or similar blender would work really well in place of a small food processor I use plain sun dried tomatoes, but if you use the ones in oil, make sure you drain and rinse them first

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