Muffuletta Dip
Ingredients
- 1 (12-oz) jar roasted red bell peppers, drained and chopped
- 8 oz provolone cheese, diced
- 1 cup chopped pimiento-stuffed green olives
- 1 cup chopped black olives
- 1 cup chopped peperoncini peppers
- 3 Tbsp drained capers
- 3 Tbsp chopped fresh parsley
- 1 Tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp pepper
- 1 (8-oz) pkg pita chips
Instructions
- Stir together roasted peppers, cheese, both olives, peperoncini peppers, capers, parsley, lemon juice, garlic powder and pepper in a large bowl.
- Cover and refrigerate at least 4 hours or up to 2 days.
- Serve with pita chips.
Nutritional Information
| Main | Total | |
| Servings | 1 | |
| 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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