Sunday, July 24, 2011

Muffuletta Dip

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

PreparationStir 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.

I served with crostini but actually liked better with Wheat Thins and pita chips. I also used the leftovers as a salad topping and on quesadillas and it was just as delicious!

Recipe inspired by Kelli Tuttle, Drummond, Wisconsin, Southern Living, JANUARY 2011

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