Muffuletta Dip or Topping
A delicious dip or topping great for any gathering.
Yields about 4 cups
Ingredients
- 1 cup Italian olive salad drained
- 1 cup diced salami about 4 oz
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped pepperoncini salad peppers
- 1 can (2 1/4-oz) sliced black olives, drained
- 4 ounces provolone cheese diced (can also use fresh mozzarella or a mix of both)
- 1 celery rib finely chopped
- 1/2 red bell pepper chopped
- 1/4 cup red onion chopped
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley
Instructions
- Stir together all ingredients. Cover and chill 1 to 24 hours before serving.
- Serve with sliced baguettes and/or crackers. Store leftovers in refrigerator up to 5 days.
Notes
Adapted from My Recipes