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