Muffaletta Dip

Muffaletta Dip

1 cup Italian olive salad, drained

1 cup diced salami (about 4 oz.) $

1/4 cup grated Parmesan cheese $

1/4 cup chopped pepperoncini salad peppers             

1 (2 1/4-oz.) can sliced black olives, drained $

4 ounces provolone cheese, diced

1 celery rib, finely chopped $

1/2 red bell pepper, chopped

1 tablespoon olive oil

1/4 cup chopped fresh parsley

Serve with: French bread crostini.  Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.