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Recipe Summary

prep:
25 mins
cook:
2 hrs
total:
2 hrs 25 mins
Servings:
22
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 6g; cholesterol 17mg; saturated fat 3g; carbohydrates 2g; mono fat 1g; sugars 1g; protein 3g; vitamin a 1117.6IU; vitamin c 1.2mg; niacin equivalents 0.2mg; folate 4mcg; vitamin b12 0.1mcg; sodium 419mg; potassium 36mg; calcium 60.6mg; iron 0.2mg.
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Reviews

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