Muffuletta Dip

Recipe from Lisa @The Cutting Edge of Ordinary
adapted from a recipe at The Lettered Cottage 
 
½ lb. deli-style ham - chopped

¼ lb. salami, any variety – chopped

¼ lb slicing pepperoni - chopped

2 cups Italian blend cheese - shredded

1/2 cup green onion - chopped

4 pepperoncini , chopped (optional)

½ cup chopped pickles

1 cup black olives, chopped

1 cup mayo

1/4 cup Zesty Italian dressing

1/2 - 1 cup Roma tomatoes - seeded and chopped

Whisk mayo and dressing together in a large bowl. Add all the remaining ingredients together except the tomatoes. Refrigerate for at least an hour to overnight.

Add tomatoes right before serving. Serve with crackers.

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