Ingredients
The following ingredients have 24 Servings
- 1-1/2 Cups Spanish Green Olives (chopped)
- ½ Cup Pitted Kalamata Olives (chopped)
- 1 Cup Giardiniera (chopped)
- 2 Fresh Garlic cloves (minced)
- 1 Tbsp. Italian Parsley (finely chopped)
- 3 Tbsp. Red Wine Vinegar
- Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
- 1 - 1½ Cups Olive Oil
- 8 ounce package of cream cheese, softened
- 2 cups shredded Italian Style cheese (mozzarella, provolone)
Instruction
- In a medium bowl combine the first 8 ingredients to make the muffuletta salad and refrigerate. This can be done the day before.
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the olive salad mixture with the softened cream cheese.
- Mix 1/2 cup of the shredded cheese in with the cream cheese mixture.
- Spoon the mixture in a 9x13 baking dish.
- Sprinkle the remaining shredded cheese evenly over the top.
- Bake for approximately 20 - 25 minutes or until it is heated through and the cheese is melted.
