We could call this Saints Dip for last year's Super Bowl winners! Parmesan cheese helps hold ingredients together. You can also serve this versatile recipe with crackers over a block of cream cheese or toss leftovers in a Caesar salad.
1 cup Italian olive salad, drained
1 cup diced salami (about 4 oz.)
1/4 cup grated Parmesan cheese
1/4 cup chopped pepperoncini salad peppers
1 (2 1/4-oz.) can sliced black olives, drained
4 ounces provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1 tablespoon olive oil
1/4 cup chopped fresh parsley
Serve with: French bread crostini
How to Make It
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.
Loved this! I made my own Italian olive salad for the fun of it (and had extra to give to friends that love that kind of thing). I also added anchovy paste (to taste), chopped turkey pepperoni, chopped canadian bacon and basil. Think some chopped sundried tomatoes in oil would be a good addition too....Will try that next time.
I brought this to my girlfriend foodies, the hit of the party. I couldn't find the olive salad so used green olives w/ pimento and added a little juice from the olives and pepperoncini. Huge Hit, everyone wants this recipe.
This dip is the only one that went like hot cakes. It did not last long at all. Everyone loved it. I couldn't find the Italian Olive Salad, so I used the canned veggies that you actually put on a muffalata and then followed the rest. I did add a little bit olive tapenade to the mix to get it to stay together a bit easier. Regardless, this was a huge hit with everyone, and I'm pretty sure it will be requested again.