This dip is a riff on the muffuletta, a popular sandwich created in New Orleans. You can serve this on French bread crostini or with crackers over a block of cream cheese. Try tossing leftovers into a Caesar salad or tuck them into a wrap. If you want to come closer to the flavor of a real muffuletta sandwich, you can mix in some diced ham and mortadella along with the salami, and use a blend of provolone and mozzarella.
Ingredients:
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
1/4 cup chopped fresh parsley
Serve with: French bread crostini
Preparation:
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.