Muffuletta Dip

By lromito

Recipe inspired by Kelli Tuttle, Drummond, Wisconsin, Southern Living

JANUARY 2011

Ingredients

• 1 cup Italian olive salad, drained
• 1 cup diced salami (about 4 oz.)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped pepperoncini salad peppers
• 1 (2 1/4-oz.) can sliced black olives, drained
• 4 ounces provolone cheese, diced
• 1 celery rib, finely chopped
• 1/2 red bell pepper, chopped
• 1 tablespoon olive oil
• 1/4 cup chopped fresh parsley
• Serve with: French bread crostini

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.

Note: We tested with Boscoli Italian Olive Salad.