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Muffuletta Dip Recipe

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An antipasto salad that is great on it's own or served with crackers as a dip. This is loaded with flavor that you're sure to love.
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Servings:
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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
Directions
PREP
10 mins
READY IN
10 mins
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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muffuletta dip

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Jodi Carney User
Rating of 5 out of 5.0 stars
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"I really liked this, both as a salad and a dip with Wheat Thins. I used a little jarred Giardiniera instead of the Italian olive salad, just because I wasn't sure what that was. I also used Feta instead of Parmesan."
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