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| Hot Muffuletta Dip |
"A tasty hot-and-spicy spread worthy of your your Mardi Gras celebration. I find giardiniera in the store by the pickles and other jarred, pickled vegetables. I like to serve this with chunks of French or focaccia bread, but it's great with crackers or tortilla chips, too."
Ingredients :
- 1 (8 ounce) package cream cheese, softened
- 1 cup cubed salami
- 1 (6 ounce) jar pitted green olives, drained
- 1/2 cup roasted red peppers, drained and chopped
- 1/2 cup drained giardiniera ( pickled carrots, cauliflower, celery, and hot peppers)
- 4 ounces provolone cheese, cubed
- 1 clove garlic, minced
- 1 teaspoon chopped fresh parsley
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 45M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
- Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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