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Muffaletta Hoagie Dip
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Description
A blend of deli meats and cheese topped with a homemade olive salad.
Ingredients
- FOR THE OLIVE SALAD:
- 1 cup Pitted Black Olives
- 1 jar (6 Oz. Size) Marinated Artichoke Hearts, Drained
- ¼ cups Jarred Roasted Red Pepeprs
- 1 cup Pepperoncini Peppers
- FOR THE DIP:
- ¼ pounds Hard Salami
- ¼ pounds Smoked Ham, Chopped
- 4 ounces, weight Prosciutto, Chopped
- ¼ pounds Deli Chicken, Chopped
- ¼ pounds Provolone Cheese, Chopped
- ½ cups Mayonnaise
- 4 ounces, weight Cream Cheese, Softened
- ¼ teaspoons Red Pepper Flakes
- 1 Tablespoon Italian Seasoning
- 1 whole Rye Bread Loaf Round, Hollowed
Preparation
For the olive salad, in a food processor chop vegetables into small chunks. Set aside.
In a bowl combine meats, provolone cheese, mayo, cream cheese and seasoning. Stir until well blended.
Fill bread bowl with meat mixture. Top with olive salad and chill until ready to serve.
Serve with bread pieces.
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