Muffaletta Dip has all the flavors of a Muffaletta sandwich in dip form. Salami, cheese, and olives make this an unbeatable appetizer.
Ingredients
- ▢1 (8-ounce) block Monterey Jack cheese, cut into small cubes
- ▢1 (8-ounce) log salami, cut into small cubes
- ▢1/2 red onion, diced
- ▢1/2 cup diced roasted red peppers 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 jar of pepperoncinis
- ▢1 garlic clove, minced
- ▢1/2 teaspoon dried basil
- ▢1/4 teaspoon dried thyme
- ▢1/4 teaspoon red pepper flakes
- ▢1 tablespoon chopped fresh parsley
Instructions
- Combine cheese, salami, onion, roasted 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 and salami mixture and mix in.
- Sprinkle parsley on top. Refrigerate for at least 1 hour before serving.
Notes
Can be made 24 hours in advance.
