Muffuletta Dip

By JanetLynn198

Ingredients

• 1 (16oz) jar pickled mixed vegetables (giardiniera)
• 1 (8oz) pkg cream cheese, cut up
• 1 cup shredded provolone cheese (4oz)
• 2 oz cooked ham, finely chopped
• 1/2 cup pitted green olives, rinsed, drained, and chopped
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning, crushed
• 1/4 tsp crushed red pepper (optional)
• Milk
• Thinly sliced salami
• Focaccia squares or sliced ciabatta bread, toasted

Details

Preparation time 20mins
Cooking time 200mins
Adapted from BHG.com

Preparation

Step 1

1. Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (1cup). In a 2qt slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.

2. Cover and cook on low-heat setting for 2-3 hours. Stir until cream cheese is smooth. Stir in enough milk (2-3 tbsp) to reach dipping consistency.

3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally and adding milk as necessary. Serve with salami on toasted bread.