11/28/2021

Sunday Dinner

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Muffuletta Dip




Every Sunday after Thanksgiving is Gumbo Day. It is a family tradition that I hold close to my belly heart and it is an oh so yummy way to use up that leftover turkey. The only thing that really changes on that menu is the appetizer and dessert.

I have already talked about the origin of Muffulettas in THIS post. What I didn't talk about was the spelling and pronunciation; Muff-UH-letta or Muff-AH-letta. It's kind of like Pimento/Pimiento; both are acceptable. This Muffuletta dip, to me, it's a "clean out your refrigerator" kind of recipe.  I mean, I literally had 6 out of 8 of the ingredients in my refrigerator that needed to be put to a tasty use. It comes together quickly, but the only thing to really point out is that it needs to be made several hours in advance, or preferably overnight, for the flavors to develop. I like to serve it with NOLA French Bread crostini or, in tonight's case, just some store-bought bagel chips.  Happy Sunday!

Muffuletta Dip
makes about 3 cups

1 cup Muffuletta or Italian olive salad, rinsed and drained well
1/4 cup chopped pepperoncini peppers
1 medium jarred, roasted red bell pepper, cut into 1/4-inch dice
1/4 cup sliced black olives
4-ounces salami, cut into 1/4-inch dice
4-ounces aged Provolone, cut into 1/4 inch dice
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley 

In a medium bowl, combine first 7 ingredients. Cover and chill for at least 6 hours and up to 24 hours. Allow the mixture to set at room temperature for 30 minutes before serving. Stir in parsley. Serve with French bread crostini. or bagel chips. Leftovers can be stored, covered in the refrigerator for up to 3 days.  Enjoy!

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