Hot Muffuletta Dip

"A tasty hot-and-spicy spread worthy of your Mardi Gras celebration. I find giardiniera in the store by the pickles and other jarred, pickled vegetables. I like to serve this with chunks of French or focaccia bread, but it's great with crackers or tortilla chips, too."

​

​

Ingredients

1 (8 ounce) package cream cheese, softened

1 cup cubed salami

1 (6 ounce) jar pitted green olives, drained

1/2 cup roasted red peppers, drained and chopped

1/2 cup drained and chopped Giardiniera ( pickled carrots, cauliflower, celery, and hot peppers) 

4 ounces provolone cheese, cubed

1 clove garlic, minced

1 teaspoon chopped fresh parsley

Directions

Preheat oven to 350 degrees 
Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic in a bowl; transfer to a 9-inch pie plate.

Bake in the preheated oven until bubbling and

hot, about 30 minutes. Sprinkle parsley over dip.