Hot Muffuletta Dip recipe
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1 (8 ounce) package cream cheese, softened
1 cup cubed salami
1 (6 ounce) jar pitted green olives, drained
½ cup roasted red peppers, drained and chopped
½ cup drained giardiniera (pickled carrots, cauliflower, celery, and hot peppers)
4 ounces provolone cheese, cubed
1 clove garlic, minced
1 teaspoon chopped fresh parsley
Nutrition Info
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335.9 calories
carbohydrate: 4.7 g
cholesterol: 79.1 mg
fat: 29.3 g
fiber: 0.7 g
protein: 14.3 g
saturatedFat: 14.5 g
servingSize: -
sodium: 1551.5 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -
Directions Hot Muffuletta Dip
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl, transfer to a 9-inch pie plate.
Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.