Muffuletta Dip
Original recipe from Southern Living. I changed it for my taste....it's sooo good as a dip, or spooned onto bread rounds and toasted until cheese melts.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1/4 cup chopped fresh parsley
- 1 t. olive oil
- 1 cup italian olive salad drained
- 1 cup diced salami (about 4 oz)
- 1/4 cup chopped pepperoncini salad peppers
- 1 - 2 1/4 oz can sliced black olives drained (i used chopped kalamata olives instead)
- 1/4 cup grated parmesan
- 4 oz. provolone cheese diced
- 1 celery rib finely chopped
- 1/2 red bell pepper finely chopped
- Carbohydrate 9.17977 g
- Cholesterol 100.246 mg
- Fat 37.70616 g
- Fiber 2.3910999455452 g
- Protein 39.93921 g
- Saturated Fat 23.744631 g
- Serving Size 1 1 Recipe (253g)
- Sodium 1418.526 mg
- Sugar 6.7886700544548 g
- Trans Fat 2.167298 g
- Calories 536 calories
I also added some Fratesi's Italian Dressing to bind it all together. - any good quality salad dressing would work) Combine all ingredients and chill 1-24 hrs. before serving.
