CHEESY ANTIPASTO DIP

8-ounces cream cheese, softened

1 cup sour cream

½ cup Hellmann’s Light Mayonnaise

1 tablespoon Dijon mustard

1 ½ cups provolone cheese, shredded

1 cup red onion, diced

6 cloves garlic, chopped

½ cup grated parmesan cheese

1, 14-ounce can quartered artichokes, drained

1, 4-ounce jar chopped pimentos

8-ounces ham steak, cut into ¼” dice

8-ounces salami, but into small rings

1 cup kalamata olives, pitted and chopped

½ cup fresh parsley, chopped (plus more for garnish)

Pita chips

Preheat oven to 350 degrees.

Combine all of the ingredients together in a large bowl, reserving about ¼ cup of the salami.  Mix until everything is well combined.  Place the dip in a 2-quart casserole dish and dot the top with the reserved salami.

Bake for 30 minutes until hot, bubbly, and lightly browned on top.  Sprinkle the top with more chopped parsley and serve hot with pita chips.

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