Muffaletta Dip

By RoketJSquerl

Ingredients

• 1 (8-ounce) block lowfat Jack cheese, cut into a small dice
• 1 (8-ounce) log salami, cut into a small dice
• 1/2 red onion, diced
• 1/2 cup diced roasted red pepper or fresh red bell pepper
• 1 cup chopped olives (I use a mixture of green and black)
• 1/4 cup chopped pepperoncini
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon liquid from pepperoncini
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme, or 1 teaspoon fresh
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

Combine cheese, salami, onion, red pepper, olives, and pepperoncini in a large bowl.
In a small bowl, whisk together oil, vinegar, pepperoncini liquid, garlic, basil, thyme, and red pepper flakes.
Pour on top of cheese, salami mixture and mix in.
Sprinkle parsley on top. Refrigerate for at least 1 hour before serving.