Oops! Seems this recipe somehow slipped through the cracks last week. It was part of the UFC 136 menu. My first thought was Mexican 7 layer dip, because people generally like it. But that didn't fit with pizza bread so I changed things around and made a Mediterranean version that, I think, is more delicious than the original.
4 oz light cream cheese
2 Tbsp pesto
1/2 can great northern beans, drained and rinsed
2 large cloves of roasted garlic
1/2 can diced tomatoes, lightly drained
1 large onion, caramelized
1/2 C olive tapenade*
1 C shredded spinach
1/2 C shredded mozzarella**
For onion, roughly chop. Over med/med-low heat cook down in oil and/or butter for about 20 minutes, stirringly occasionally to prevent burning. When onions are very soft, sweet, and a caramel brown color they are done.
Combine cream cheese and pesto. Spread in the bottom of a 5x5 or 6x6 dish.
Mash beans and roasted garlic together. Spread on top of cream cheese.
Evenly distribute tomatoes (not too much liquid) over bean layer.
Top tomatoes with onions.
Spread a thin layer of olive tapenade.
Top with spinach then mozzarella.
Bake at 350 deg F for 25-20 minutes until cheese is melted and bubbly (optional). Serve immediately.
Serves 8. (Less or more depending on the other items offered.)
*Store bought olive tapenade is great. I used about 10 large olive each of black and green Spanish, 1/2 of a roasted red bell pepper, and 1 Tbsp fresh chopped parsley. If you don't like olives, just chop up a whole red bell pepper and use that.
**This is great hot, room temp, or cold. If you know that you intend on serving it room temp or cold, use a finely shredded mozzarella and don't bake it.