Muffuletta Dip

Muffuletta Dip Enlarge Image
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11 users rated this recipe an average rating of 4.0
Makes:
22 servings
Serving Size:
2 tablespoons
Prep:
25 mins
Cook:
2 hrs to 3 hrs (low)
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Muffuletta Dip

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
1
teaspoon dried Italian seasoning, crushed
1/4
teaspoon crushed red pepper (optional)
 
Milk
 
Thinly sliced salami
 
Focaccia squares or sliced ciabatta bread, toasted

Directions

  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.

Nutrition Facts

(Muffuletta Dip)
    Per serving:
  • 70 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 17 mg chol.,
  • 419 mg sodium,
  • 2 g carb.,
  • 1 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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