Muffuletta Dip

Creamy, briny, and boldly alive. Olives tangle with sweet peppers and tangy pickles, all folded into a velvety base that hums with garlic and herbs. Every scoop is a party of contrasts: salty bursts against cool cream, crunch against silk, and that unmistakable New Orleans kick lingering on your tongue.

Prep:15 min
Yield:2 cups

Ingredients

• 8 ounces cream cheese, softened
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon red wine vinegar
• 1 teaspoon minced fresh parsley
• 1/2 cup chopped pitted green olives
• 1/4 cup chopped pitted Kalamata or Greek olives
• 1/4 cup chopped ripe olives
• 1/4 cup chopped roasted sweet red peppers
• 1/4 cup chopped pepperoncini
• 1 teaspoon capers, drained
• Assorted crackers

Directions

1. In a small bowl, beat cream cheese, olive oil, garlic, red wine vinegar and parsley until well combined. Fold in olives, peppers, pepperoncini and capers. Serve with assorted crackers.