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.