• 3 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
2 hrs to 3 hrs (low)
Servings:
22
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

70 calories; total fat 6g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 17mg; sodium 419mg; potassium 36mg; carbohydrates 2g; fiber 0g; sugar 1g; protein 3g; vitamin a 1118IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 61mg; iron 0mg.
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Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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