Muffuletta dip, slow cooker

Lynnda Cloutier


The convenience of the slow cooker makes this dip a snap to make and it's perfect for game day. Feeds a bunch of hungry football fans.SouRce unknown

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2 Hr


Slow Cooker Crock Pot


one jar pickled mixed vegetables, 16 ounces, giardiniera
one package cream cheese, cut up, 8 ounces
1 cup shredded provolone cheese, 4 ounces
2 ounces cooked ham, finely chopped
1/2 cup pitted kalamata and/or green olives, rinsed, drained, and chopped
two cloves garlic, minced
1 teaspoon dried italian seasoning, crushed
1/4 teaspoon crushed red pepper, optional
thinly sliced salami
focaccia squares, toasted

Directions Step-By-Step

rinse and drain pickled vegetables. Remove stems from peppers. Chopped vegetables. You should have about 1 cup. In a 1 1/2 or 2 quart slow cooker, mix 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 at once or keep warm covered, on warm setting or low heat setting for up to two hours, stirring occasionally and adding milk as needed. Serve with salami on toasted bread. Make 22 servings.

About this Recipe

Main Ingredient: Pork
Regional Style: Italian