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  • 1 16 ounce jar pickled mixed vegetables (giardiniera)
  • 1 8 ounce package cream cheese, cut up
  • 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
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon crushed red pepper (optional)
  • Milk
  • Thinly sliced salami
  • Focaccia squares or sliced ciabatta bread, toasted
Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (you should have 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-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 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.

nutrition information

Per Serving: cal. (kcal) 70, Fat, total (g) 6, chol. (mg) 17, sat. fat (g) 3, carb. (g) 2, Monounsaturated fat (g) 1, sugar (g) 1, pro. (g) 3, vit. A (IU) 1118, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 4, Cobalamin (Vit. B12) (g) 0, sodium (mg) 419, Potassium (mg) 36, calcium (mg) 61, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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