Game Day Muffuletta Dip
Source of Recipe
From "Picnics, Potlucks, & Porch Parties" by Aimee Broussard
Recipe Introduction
"If you've never had a New Orleans muffuletta, it's basically a sandwich piled high with salami, ham or other deli meats, and cheese - topped off with a zesty olive salad on seeded round Italian bread. They are gigantic, delicious, and can be a bit messy. This dip embodies all the flavors of the sandwich in an easy-to-eat and easy-to-transport dip."
List of Ingredients
◦  1 cup Italian olive salad, drained
◦  1 cup diced salami (about 4 ounces)
◦  ¼ cup grated Parmesan cheese
◦  ¼ cup chopped peperoncini salad peppers
◦  1 (2¼-ounce) can sliced black olives, drained
◦  4 ounces provolone cheese, diced
◦  1 celery stalk, finely chopped
◦  ½ red bell pepper, chopped
◦  1 Tbsp olive oil
◦  ¼ cup chopped fresh parsley
◦  French bread crostini
Recipe
Stir together all ingredients except parsley and crostini.
Cover, and chill 1 hour, or up to 24 hours, before serving.
Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.
Makes 4 cups
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