J’s Muffuletta Dip

I tried this dip out on my coworkers for a recent carry in and it went over surprisingly well! I say surprisingly, because I originally thought it was a bit too salty. Turns out the longer it marinades in the refrigerator, the less salty it becomes! Super special thanks to J for finding the original recipe from an SEC Tailgate Recipe Book and tweaking it to be perfect!

Ingredients:
1 cup Italian olive salad, drained (we used the HyVee mix)
1 cup diced salami (about 4 ounces, sandwich cold cuts is fine!)
1/4 cup grated Parmesan cheese
1/4 cup peperoncini salad peppers, diced to your liking
1 can (2-1/4-ounces) sliced black olives, drained
4 ounces provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1/4 cup chopped fresh parsley

Directions:
Stir together all of the ingredients. Cover and chill for one to 24 hours before serving (again, the longer the better!). Stir in parsley just before serving. Serve with French-bread crostini or crackers or tortilla chips. Store the leftovers in refrigerator for up to five days.

My opinion:
Originally, I thought it was too salty. Turns out it’s perfect and I don’t love olives!

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