Muffuletta Dip

makes about 3 cups

1 cup Muffuletta or Italian olive salad, rinsed and drained well

1/4 cup chopped pepperoncini peppers

1 medium jarred, roasted red bell pepper, cut into 1/4-inch dice

1/4 cup sliced black olives

4-ounces salami, cut into 1/4-inch dice

4-ounces aged Provolone, cut into 1/4 inch dice

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup chopped fresh flat-leaf parsley

In a medium bowl, combine first 7 ingredients. Cover and chill for at least 6 hours and up to 24 hours. Allow the mixture to set at room temperature for 30 minutes before serving. Stir in parsley. Serve with French bread crostini. or bagel chips. Leftovers can be stored, covered in the refrigerator for up to 3 days. Enjoy!

Printed from thegalleygourmet.net