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Muffuletta Dip
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Ingredients:
| 6 oz Can Pitted Green Olives |
| 1/2 Cup Roasted Red Pepper |
| 1/2 Cup Giardiniera |
| 8 oz Cream Cheese, softened |
| 1 Tsp Garlic Powder |
| 1 Cup Salami, cut into small cubes |
| 6 oz Provolone Cheese, cut into small cubes |
| 1 -2 Cups Shredded Mozzarella Cheese, for topping |
| Fresh Parsley, chopped, for garnish |
| Crackers or Sliced Baguette, for dipping |
Directions:
- Preheat oven to 350 degrees. Spray a baking dish with cooking spray.
- Drain the olives, roasted red pepper, and giardiniera. Place in the bowl of a food processor and pulse until coarsely chopped.
- Chop the salami and provolone cheese.
- Add the olive mixture, salami, provolone, cream cheese, and garlic powder to a bowl. Mix until fully incorporated.
- Pour into the baking dish and top with mozzarella cheese. Add 1-2 cups, depending on how much cheese you want.
- Bake for 20-25 minutes or until the cheese is melted and starting to turn golden brown. Sprinkle with fresh chopped parsley.
- Serve warm with crackers or sliced baguette.
- **Can make ahead of time. Do not bake. Cover with foil and place in the fridge. When ready to bake, remove the foil, bake for 20-25 minutes. Garnish with chopped parsley. **
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