Muffuletta Dip
Author: Nicole
Ingredients
  • 6 ounces pitted green olives, drained
  • 1 cup roasted red peppers
  • 1 cup giardiniera (celery, carrots, peppers and cauliflower only), drained
  • 2 garlic cloves
  • 8 ounces cream cheese, softened
  • 5 ounces Genoa salami, cut into small cubes
  • 8 ounces shredded Italian cheese blend (Provolone and Mozzarella)
  • Serve with crackers or sliced bread
Instructions
  1. Preheat the oven to 350°F. Spray 9-inch square baking dish with oil.
  2. Place olives, roasted red peppers and giardiniera (discard pickles if there are any) and garlic cloves in a food processor fitted with a steel blade and process until finely chopped.
  3. Transfer mixture to a medium bowl. Using a fork, mix in softened cream cheese, salami and shredded cheese mixture.
  4. Spread mixture into prepared dish. Refrigerate until ready to bake – recipe can be made a day in advance.
  5. Bake for 25-30 minutes or until the cheese is melted and bubbling.
  6. Serve with crackers or sliced bread.
Recipe by Riegl Palate at https://www.rieglpalate.com/muffuletta-dip/