Muffuletta Dip
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Muffuletta Dip
Directions
- 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.
- 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.
- 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 ,
- 6 g fat
- (3 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 17 mg chol. ,
- 419 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 3 g pro.