Veggie Muffaletta Dip

Veggie Muffaletta Dip

Bell peppers, sweet onion, pimiento-stuffed green olives, black olives, pepperoncini peppers, capers, and provolone cheese make this Veggie Muffuletta Dip a special treat.

Veggie Muffaletta Dip
Makes 10 to 12 servings
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Ingredients
  1. 2 large red bell peppers, halved and seeded
  2. 2 large yellow bell peppers, halved and seeded
  3. 1 large sweet onion, sliced into 1-inch-thick rings
  4. 1 tablespoon olive oil
  5. 8 ounces provolone cheese, diced
  6. 1 cup chopped pimiento-stuffed green olives
  7. ½ cup chopped black olives
  8. ½ cup chopped pepperoncini peppers
  9. 3 tablespoons capers
  10. 3 tablespoons chopped fresh parsley
  11. 1 tablespoon fresh lemon juice
  12. ½ teaspoon garlic powder
  13. ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 450˚. Line a rimmed baking sheet with aluminum foil.
  2. Place peppers, skin side up, and onion on prepared pan; drizzle with olive oil.
  3. Bake for 25 minutes or until peppers are blackened.
  4. Transfer peppers to a resealable plastic bag, and let stand for 15 minutes. Peel peppers, discarding skins. Chop peppers and onion.
  5. In a large bowl, stir together peppers, onion, cheese, and all remaining ingredients.
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