muffuletta dip

Name: MUFFULETTA DIP
Prep time: 25 min
Cook time: 3 h
Cuisine: Italian
Ingredients: 1 jar(s) (16 oz.) pickled mixed vegetables (giardiniera); 1 package(s) (8 oz.) cream cheese, cut up; 1 cup(s) shredded provolone cheese (4 oz.); 2 ounce(s) cooked ham, finely chopped; 1/2 cup(s) pitted kalamata and/or green olives, rinsed, drained, and chopped; 2 clove(s) garlic, minced; 1 teaspoon(s) dried italian seasoning, crushed; 1/4 teaspoon(s) crushed red pepper (optional); - milk; - thinly sliced salami; - focaccia squares or sliced ciabatta bread, toasted

33 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Dec 4, 2013

For the uninitiated, a muffuletta is traditionally a sandwich on a round Sicilian sesame bread, originated by Italian immigrants in New Orleans. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold. This recipe is a fun variation of the muffuletta. Recipe & photo: bhg.com

Rate

prep time 25 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield Makes 22 servings

Ingredients

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

How To Make muffuletta dip

Step 1

Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (should be about 1 cup).

Step 2

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.
Step 3

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.
Step 4

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.
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