MUFFULETTA DIP

NOLA Muffuletta DipMakes 3-1/2 cups, 12 servings

1 ounce mozzarella cheese, grated
1 cup light sour cream
1 cup olive salad
1 ounce pepperoni*, sliced, diced
1 ounce hard salami, sliced, diced
1 ounce ham, sliced, diced
1/4 teaspoon each pepper and salt
1 teaspoon dried Italian seasoning mix
1/4 teaspoon hot pepper sauce
1/4 teaspoon Creole seasoning
1/8 teaspoon garlic powder1 (6-ounce) package regular or light cream cheese, softened


Place mozzarella and sour cream in a mixing bowl and soften at room temperature for 30 minutes.

Chop any large pieces of olive salad and fold into cheese mixture by hand, until well blended. Mix in all the seasonings (pepper, salt, Italian seasoning, hot pepper sauce, Creole seasoning and garlic powder). Adjust seasonings to taste.
Add pepperoni, salami and ham and mix well. Add cream cheese and mix gently.


To serve, garnish with a little chopped olive salad. Serve with crackers, toasted French bread rounds, pita chips, etc. Or allow to marinate 8 to 24 hours, refrigerated, before serving.

*Pepperoni is not a traditional muffuletta ingredient, but it adds a nice little zip to this dish.