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Muffuletta Dip

Makes: 22 servings
Serving size: 2 tablespoons
Prep 25 mins Cook 2 hrs to 3 hrs  (low)
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  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
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)
  • Servings Per Recipe 22,
  • cal. (kcal) 70,
  • Fat, total (g) 6,
  • chol. (mg) 17,
  • sat. fat (g) 3,
  • carb. (g) 2,
  • Monosaturated fat (g) 1,
  • sugar (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 1118,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 419,
  • Potassium (mg) 36,
  • calcium (mg) 61,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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