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Muffaletta Dip
Course
Appetizer
Servings
8
Ingredients
1
(8-ounce)
block lowfat Jack cheese,
cut into a small dice
1
(8-ounce)
log salami,
cut into a small dice
1/2
red onion,
diced
1/2
cup
diced roasted red pepper or fresh red bell pepper
1
cup
chopped olives,
I use a mixture of green and black
1/4
cup
chopped pepperoncini
1/4
cup
olive oil
2
tablespoons
red wine vinegar
1
tablespoon
liquid from pepperoncini
1
garlic clove,
minced
1/2
teaspoon
dried basil
1/4
teaspoon
dried thyme
or 1 teaspoon fresh
1/4
teaspoon
red pepper flakes
1
tablespoon
chopped fresh parsley
Instructions
Combine cheese, salami, onion, red pepper, olives, and pepperoncini in a large bowl.
In a small bowl, whisk together oil, vinegar, pepperoncini liquid, garlic, basil, thyme, and red pepper flakes.
Pour on top of cheese, salami mixture and mix in.
Sprinkle parsley on top. Refrigerate for at least 1 hour before serving.