Muffuletta Dip

By yollymg

Ingredients

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

Preparation

Step 1

1. Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (you should have about 1 cup). In a 1 1/2- or 2-quart 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 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 tablespoons) 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.