A “Saintly” Super Dip

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 create that “olive salad” consistency muffulettas in the Crescent City are so well-known for.)

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

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

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