MUFFALETTA DIP (Courtesy Pip and Ebby)

16-oz. jar pickled mixed vegetables (giardiniera), rinsed, drained and chopped (remove stems from peppers if there are any)
8-oz. package cream cheese, cubed
4 oz. provolone cheese slices, cubed
2 oz. cooked ham, finely chopped
1/2 cup pitted Kalamata olives, rinsed, drained and chopped
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/4 tsp crushed red pepper

Mix all ingredients in a slow cooker.  Cover and cook on low setting for 2 to 3 hours, stirring occasionally. Stir in enough milk to reach dipping consistency.

Serve immediately or keep warm on low setting in crock pot for up to 2 hours. Add milk as necessary and continue to stir occasionally.

Serve over salami, atop a square of toasted Focaccia bread.

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