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Muffuletta Dip

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  • Makes: 22 servings
  • Serving Size: 2 tablespoons
  • Prep: 25 mins
  • Cook: 2 hrs to 3 hrs (low)

Muffuletta Dip

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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