MUFFULETTA DIP, SLOW COOKER

Muffuletta dip, slow cooker image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 11

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- 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.