Muffuletta Dip
Ingredients
- 1 lb deli ham, sliced ¼-inch thick
- ½ lb deli salami, sliced ¼-inch-thick
- 4 oz sopressatta, sliced ¼-inch-thick
- 1 (8-oz) pkg provolone cheese
- 1 (7-oz) jar sliced pimiento-stuffed olives, drained and chopped
- ½ cup chopped black olives
- ½ cup chopped peperoncini peppers
- 3 Tbsp chopped capers
- 3 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 (16-oz) pkg toasted baguette slices
Instructions
- Chop ham, salami, sopressatta and provolone into ¼-inch cubes; place in a large bowl.
- Stir in olives, peperoncini peppers, capers, parsley, lemon juice and oil.
- Cover and chill at least 4 hours or up to 2 days before serving.
- Serve with toasted baguette slices.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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