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Hot Italian Antipasti Dip
Hot Italian Antipasti Dip
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Prep Time:
30 minutes
Total Time:
55 minutes
Italian veggie, salami, and dual cheese unite for the perfect appetizer harmony.
Ingredients:
  • 1 lb loaf ciabatta bread, cut into 3/4-inch slices
  • 2 tablespoons olive oil
  • 2 cups shredded Italian cheese blend (8 oz)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream
  • 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped and patted dry
  • 3 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh oregano leaves
  • 1 teaspoon crushed red pepper flakes
  • 8 thin slices salami, cut in thin strips
  • 2 thin slices prosciutto, cut in thin strips
  • 1/2 cup roasted red bell pepper strips, patted dry
  • 1/4 cup halved pitted kalamata olives
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup shredded fresh basil leaves
Instructions:
  • Preheat oven to 350°F. Grease a large cookie sheet and an 8-inch square (2-quart) glass baking dish using cooking spray.
  • Lay the bread slices on a baking sheet and generously brush both sides with flavorful olive oil. Let them sit while you prepare the next step.
  • Combine Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano, and pepper flakes in a medium bowl, then spread the mixture evenly in a baking dish.
  • Layer salami and prosciutto over the cheese mixture in the baking dish, followed by roasted peppers and olives. Sprinkle with Parmesan cheese. Bake until bubbly, about 20-24 minutes. At the same time, toast bread slices in the oven until golden brown, also about 20-24 minutes.
  • Garnish the dip with fresh basil before serving alongside crispy toasted bread slices.

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