This recipe is a fun variation of the muffuletta.
Recipe & photo: bhg.com
1 jar(s)(16 oz.) pickled mixed vegetables (giardiniera)
1 pkg(8 oz.) cream cheese, cut up
1 cshredded provolone cheese (4 oz.)
2 ozcooked ham, finely chopped
1/2 cpitted kalamata and/or green olives, rinsed, drained, and chopped
2 clovegarlic, minced
1 tspdried italian seasoning, crushed
1/4 tspcrushed red pepper (optional)
·thinly sliced salami
·focaccia squares or sliced ciabatta bread, toasted
How to Make MUFFULETTA DIP
- Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (should be 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.
- Cover and cook on LOW for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 Tbsp.) 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.