Tuesday, December 21, 2010

Antipasto Dip

My mom made this for Thanksgiving.  It was a huge hit!   It made a ton.  We ate it over a course of 3 days.
In food processor, pulse:   
2-3 cloves garlic
1 1/4 cup pitted kalamata olives
1 1/4 cup pimento stuffed green oives
1/4 cup olive oil
6 or more tbls's red wine vinegar
1 tbsp Italian seasoning
I pulsed separately:
1 cup genoa salami
1 cup ham
1 cup pepperoni
1 cup provolone or mozzerella (or combo of both)
Add the meat & cheese to olive mixture.
*note:  you will probably need to add more red wine vinegar & olive oil when you serve.  Serve with sturdy crackers or Italian bread slices.

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