Here’s a muffuletta dip that’s
sooo “N’awlins.” Parmesan cheese helps hold ingredients together. You can also serve this versatile recipe with crackers over a block of cream cheese or toss leftovers in a Caesar salad. (Note: You can finely dice the ingredients to
sooo “N’awlins.” Parmesan cheese helps hold ingredients together. You can also serve this versatile recipe with crackers over a block of cream cheese or toss leftovers in a Caesar salad. (Note: You can finely dice the ingredients to
Ingredients
1 cup Italian olive salad, drained
1 cup diced salami (about 4 oz.)
1/4 cup grated Parmesan cheese
1/4 cup chopped pepperoncini salad peppers
1 (2 1/4-oz.) can sliced black olives, drained
4 ounces provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1 tablespoon olive oil
1/4 cup chopped fresh parsley
Serve with: French bread crostini
Preparation
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.
Note: This recipe was tested with Boscoli Italian Olive Salad.
Recipe inspired by Kelli Tuttle, Drummond, Wisconsin, Southern LivingJANUARY 2011
