Muffuletta Dip

Muffuletta Dip

one jar pickled mixed vegetables, 16 ounces, giardiniera

one package cream cheese, cut up, 8 ounces

1 cup shredded provolone cheese, 4 ounces

2 ounces cooked ham, finely chopped

1/2 cup pitted kalamata and/or green olives, rinsed, drained, and chopped

two cloves garlic, minced

1 teaspoon dried Italian seasoning, crushed

1/4 teaspoon crushed red pepper, optional

milk

thinly sliced salami

focaccia squares, toasted

Rinse and drain pickled vegetables. Remove stems from peppers. Chopped vegetables. You should have about 1 cup. In a 1 1/2 or 2 quart slow cooker, mix pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning and if desired crushed red pepper.  Cover and cook on low heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk, 2 to 3 tablespoons, to reach dipping consistency. Serve at once or keep warm covered, on warm setting or low heat setting for up to two hours, stirring occasionally and adding milk as needed. Serve with salami on toasted bread.