Hot Pepperoni Muffuletta Dip
Try this Hot Pepperoni Muffuletta Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 clove minced garlic
- 1 tbs chopped fresh parsley
- 1 - 8 oz. package of cream cheese softened (i used reduced fat)
- 1 cup hormelâ® pepperoni coarsely chopped
- 1/2 cup sliced green pimento stuffed olives
- 1/2 cup roasted red peppers drained and chopped
- 1/2 cup giardiniera drained and chopped (find in the grocery store by the pickles)
- 4 oz. provolone cheese cubed
- Carbohydrate 3.192945 g
- Cholesterol 0 mg
- Fat 0.13926 g
- Fiber 0.897449961185455 g
- Protein 0.584205 g
- Saturated Fat 0.0147905 g
- Serving Size 1 1 -3 cup (42g)
- Sodium 2.979 mg
- Sugar 2.29549503881455 g
- Trans Fat 0.082816 g
- Calories 16 calories
Preheat oven to 350 degrees F.In a large bowl, combine all ingredients except the parsley.Spread mixture into an oven safe dish. Bake in oven for 25 -30 minutes or until dip is hot and bubbly.Garnish with fresh parsley and serve hot with crusty bread or crackers.
