Best Muffuletta Dip Slow Cooker Recipes

Muffuletta dip, slow cooker image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 11

- one jar pickled mixed vegetables, 16 ounces, giardiniera
- one package cream cheese, cut up, 8 ounces
- 1 cup shredded provolone cheese, 4 ounces
- 2 ounces cooked ham, finely chopped
- 1/2 cup pitted kalamata and/or green olives, rinsed, drained, and chopped
- two cloves garlic, minced
- 1 teaspoon dried italian seasoning, crushed
- 1/4 teaspoon crushed red pepper, optional
- milk
- thinly sliced salami
- focaccia squares, toasted

Steps:

rinse and drain pickled vegetables. Remove stems from peppers. Chopped vegetables. You should have about 1 cup. In a 1 1/2 or 2 quart slow cooker, mix pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning and if desired crushed red pepper.
Cover and cook on low heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk, 2 to 3 tablespoons, to reach dipping consistency. Serve at once or keep warm covered, on warm setting or low heat setting for up to two hours, stirring occasionally and adding milk as needed. Serve with salami on toasted bread. Make 22 servings.

MUFFULETTA DIP image

Provided by Ellen Bales @Starwriter

Number Of Ingredients 11

1 jar(s) (16 oz.) pickled mixed vegetables (giardiniera)
1 package(s) (8 oz.) cream cheese, cut up
1 cup(s) shredded provolone cheese (4 oz.)
2 ounce(s) cooked ham, finely chopped
1/2 cup(s) pitted kalamata and/or green olives, rinsed, drained, and chopped
2 clove(s) garlic, minced
1 teaspoon(s) dried italian seasoning, crushed
1/4 teaspoon(s) crushed red pepper (optional)
- milk
- thinly sliced salami
- focaccia squares or sliced ciabatta bread, toasted

Steps:

Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (should be about 1 cup).
In a 1-1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
Cover and cook on LOW for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 Tbsp.) to reach dipping consistency.
Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally, and adding milk as necessary. Serve with salami on toasted bread.