Warm and Cheesy Muffuletta Dip
Warm Muffuletta Dip is a cheesy party dip overflowing with salami, roasted red bell peppers, green olives and pickled giardiniera. And it's bubbling with melted provolone and cream cheeses! Perfect for Sunday night football or Mardi Gras celebration!
- ½ cup pitted green olives chopped
- ½ cup jarred roasted red pepper chopped
- ½ cup giardiniera chopped
- 8 oz cream cheese softened
- 1 garlic clove minced
- 4 oz salami choppes
- 4 oz provolone cheese choppes
- ¼ cup Sharp cheddar cheese shredded
- 2 sprigs parsley chopped
Place the olives, canned roasted bell peppers and drained giardiniera (pickled cauliflower, carrots, celery and peppers) in a food processor fitted with a stainless steel cutting blade and process until everything is finely chopped. If not using a food processor, chop finely with a knife. Move this mixture to a large bowl.Using a knife, chop provolone cheese in squares (if you bought it as slices) or cubes if you bought it as a cheese block. Chop salami with a knife as well. Add salami and provolone cheese to the bowl with the other ingredients.
Soften Cream Cheese:
To soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds.Add softened cream cheese to a bowl with chopped olives, giardiniera, roasted bell peppers, salami, and provolone cheese. Mix well to combine.
Move the mixture into the 9 inch round baking dish (or similar size). Top with shredded Cheddar cheese.Bake at 375 F for 25 minutes until cheese is bubbling. Remove from oven and sprinkle with fresh chopped parsley.
Calories: 275kcal | Carbohydrates: 12g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 1161mg | Potassium: 125mg | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 5.9mg | Calcium: 170mg | Iron: 0.5mg