Author: Nicole
- 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
- Preheat the oven to 350°F. Spray 9-inch square baking dish with oil.
- 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.
- Transfer mixture to a medium bowl. Using a fork, mix in softened cream cheese, salami and shredded cheese mixture.
- Spread mixture into prepared dish. Refrigerate until ready to bake – recipe can be made a day in advance.
- Bake for 25-30 minutes or until the cheese is melted and bubbling.
- Serve with crackers or sliced bread.
Recipe by Riegl Palate at https://www.rieglpalate.com/muffuletta-dip/
3.4.3177