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MUFFALETTA DIP Recipe

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This recipe for MUFFALETTA DIP, by , is from The Best of Marti Gras, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judith Harmon

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
SERVINGS: 8
Preparation Time:
Preparation Time:
PREP TIME: 1 HOUR 10 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES
Personal Notes:
Personal Notes:
Muffaletta Dip has all the flavors of a Muffaletta sandwich in dip form. Salami, cheese, and olives make this an unbeatable appetizer.

 

 

 

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