A typical antipasto platter features cured meats, cheeses, olives and anchovies—we took a lot of those elements and turned them into a creamy layer dip with white beans and ricotta. Serve with toasted baguette for scooping.

Transfer 2 tablespoons liquid from bean can to a large bowl. Rinse the beans and add them to the bowl. Add 1 tablespoon oil, Italian seasoning, garlic powder, 1/8 teaspoon salt and 1/4 teaspoon pepper; mash until smooth. Transfer to a 9-inch pie pan and spread into an even layer.

Combine cream cheese, ricotta, lemon juice and the remaining 1/8 teaspoon each salt and pepper in a small bowl; mix until well combined and smooth. Spread on top of the bean layer in the dish.

Sprinkle artichokes and tomatoes in an even layer over the creamy layer. Sprinkle with cheese and then with basil.

Sprinkle salami and pepperoncini evenly over the top. Drizzle with the remaining 1 tablespoon oil.

Prepare through Step 2; cover and refrigerate for up to 2 days.