Ingredients:

  • 1 cup Pitted Green Olives, Roughly chopped
  • 1/2 cup Pitted Kalamata Olives, Roughly chopped
  • 1/2 cup Italian Giardiniera (mixed pickled vegetables), Drained well, roughly chopped
  • 1 Tbsp Capers (drained)
  • 2 Fresh Garlic Cloves, Finely minced
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 oz block Full-Fat Cream Cheese, Softened to room temperature
  • 1 cup Shredded Provolone Cheese
  • 1 cup Low-Moisture Shredded Mozzarella
  • 4 oz Hard Deli Salami, Finely diced
  • 2 oz Diced Cooked Ham (optional, for extra richness)
  • Salt, To taste
  • 1/4 cup Grated Parmesan Cheese, For topping
  • 1 Tbsp Fresh Parsley, Chopped, for garnish

Instructions:

  1. Prepare the Olive Salad Base: Finely chop the green olives, Kalamata olives, and giardiniera to achieve a coarse relish consistency. In a medium bowl, combine the chopped olives, giardiniera, capers, minced garlic, olive oil, red wine vinegar, oregano, and black pepper.
  2. Marinate: Stir the olive salad well to combine. Cover the bowl and refrigerate for at least 30 minutes, or ideally for 4 hours (or overnight), allowing the flavors to meld.
  3. Assemble the Dip Base: Preheat your oven to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese until completely smooth. Stir in the shredded Provolone, shredded Mozzarella, diced salami, and optional ham. Mix until just combined.
  4. Fold in Salad and Transfer: Gently fold in 3/4 cup of the prepared olive salad mixture. Reserve the remaining salad for topping after baking. Add a small pinch of salt if necessary. Spread the entire dip mixture evenly into a 9-inch pie dish or shallow baking dish.
  5. Bake Initial: Bake the dip for 15 minutes, or until the edges are bubbling and the dip is thoroughly warmed through.
  6. Final Bake and Finish: Remove the dish from the oven. Sprinkle the 1/4 cup of grated Parmesan evenly over the surface. Return the dish to the oven and bake for another 10 minutes, or until the topping is golden brown and the dip is completely molten and gooey.
  7. Garnish and Serve: Let the dip rest for 5 minutes. Spoon the remaining reserved olive salad over the center of the hot dip. Garnish generously with chopped fresh parsley before serving immediately with crostini or crudités.