Shelly's Recipe

MUFFULETTA DIP

Category: Dips - Cold

1 cup chopped green olives with pimientos
3⁄4 cup chopped cooked ham
3⁄4 cup chopped salami
3⁄4 cup chopped provolone cheese
1⁄2 cup chopped mozzarella cheese
1⁄2 cup chopped cauliflower
1⁄2 cup chopped pitted kalamata olives
1⁄2 cup finely chopped celery
1⁄4 cup finely chopped carrot
2 tbsp chopped fresh parsley
2 tbsp capers, drained
1⁄4 tsp crushed red pepper, dried oregano and dried rosemary
1⁄4 cup white wine vinegar
2 tbsp olive oil
Pita chips

In a large bowl, combine green olives, ham, salami, provolone, mozzarella, cauliflower, kalamata olives, celery, carrot, parsley, capers, red pepper, oregano, and rosemary.

In a small bowl, whisk together vinegar and oil. Pour over olive mixture, tossing to coat. Serve with pita chips.

Makes 15 servings
Note: This dip can be prepared one day ahead and stored, covered, in refrigerator. Add vinaigrette just before serving.