 | | Directions | | In a medium bowl mix all ingredients together. Refrigerate several hours. Serve with chips or crackers. **NOTE: You may toss leftovers of this dip into a Caesar salad. |
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Prep Time: 10 minutes
Servings: 8
|  | | Ingredients | | - | | 1 cup Italian olive salad, drained |
| - | | 4 ounces salami, diced |
| - | | 1/4 cup grated Parmesan cheese |
| - | | 1/4 cup pepperoncini salad peppers, chopped |
| - | | 1 can Kalamata olives, drained, pitted, sliced |
| - | | 4 ounces provolone cheese, diced |
| - | | 1 stalk celery, finely chopped |
| - | | 1/2 red bell pepper, chopped |
| - | | 1 tablespoon olive oil |
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