HOT PEPPERONI MUFFULETTA DIP (Adapted from Renee’s Kitchen Adventures)
1 – 8 oz pkg of cream cheese, softened
1 cup pepperoni (preferably uncured), chopped small
1/2 cup sliced green pimento stuffed olives
1/2 cup roasted red peppers, drained and chopped small
1/2 cup giardiniera, drained and chopped finely
4 oz provolone cheese, cubed
1 tsp minced garlic
1 TBSP chopped fresh parsley
Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except the parsley. Toss in a food processor and pulse a few times to get all ingredients mixed and chopped to desired consistency.
Spread mixture into an oven safe baking dish or glass pie plate.
Bake in oven for 25 -30 minutes or until dip is hot and bubbly. Garnish with fresh parsley and serve hot with crostini or crackers.
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