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
- 335.9 caloriescarbohydrate: 4.7 gcholesterol: 79.1 mgfat: 29.3 gfiber: 0.7 gprotein: 14.3 gsaturatedFat: 14.5 gservingSize: -sodium: 1551.5 mgsugar: 1.2 gtransFat: : -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.