Hot Muffuletta Dip
1 8oz package cream cheese, softened
1 cup salami, cubed
1 6oz jar pitted green olives, drained
1/2 cup roasted red peppers, drained and chopped
1/2 cup giardiniera (pickled carrots, cauliflower, celery, and hot peppers)
4oz provolone cheese, cubed
1 clove garlic
1 tsp chopped fresh parsley (plus more for serving)
- Preheat oven to 350F.
- Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to an oven-safe container, and bake until bubbling and hot, about 30 minutes.
- Remove from oven, and sprinkle parsley over dip. Serve hot.