Spicy Muffaletta Dip w/ Toasted Baguettes
1/2 cup salami, diced
1/2 cup cooked ham, diced
4 oz. provolone cheese, diced
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Creole mustard
3 tbs.'s half n' half
1/2 red bell pepper, finely chopped
2 tbs.'s fresh parsley, chopped
1 tsp. or more Cajun seasoning
Few shakes Tabasco, (optional)
In large bowl, combine all ingredients, except half and half and mix well. Add half and half to desired consistency. Chill for one hour or more. Transfer to a dip bowl and served with toasted baguettes. (recipe below)
1 French baguette
4 tbs.'s butter, melted
1 tsp minced garlic
1 tbs. chopped fresh parsley
1 cup cooked ham, cubed
1 cup provolone or mozarella cheese, cubed
1/2 cup red onion, chopped
1/2 cup red bell peppers, chopped
1 6 oz. jar Spanish olives, chopped and drained
1 small can sliced black olives, drained
1 or 2 jalapeno peppers, seeded and diced
2 cloves garlic, minced
1 tbs. fresh parsley, chopped
Combine all ingredients in large mixing bowl. Spoon into a 9 inch pie plate and bake in a preheated 350 degree oven for 25 to 30 minutes. Garnish with chopped parsley and serve with crackers or toasted baguettes. Fab!
And maybe a tray of these babies.
For my Mini Muffaletta recipe, click here.
I am sharing these @
These Chicks Cooked @ This Chick Cooks
Full Plate Thursday @ Miz Helen's Country Cottage
Here's another little clip from the after Thanksgiving blow-out concert at the Blue Moon Saloon. Lil' Buck Sinegal and friends were rockin' the crowd. Sorry that the audio is a bit strange, at times.