Beef Muffuletta Dip

Ingredients:

• 8 ounces deli corned beef, chopped
• 1 shepherd loaf, about 8 inches in diameter
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup chopped green olives
• 4 ounces provolone cheese, chopped
• 1/2 cup drained, chopped giardinera
• 1/4 cup chopped roasted red peppers

• Carrot sticks, celery sticks, crackers (optional)

Cooking:

1. Cut top 1/3 off loaf. Scoop out middle of loaf base, reserve bread pieces. Place hallowed loaf on shallow-rimmed baking sheet.
2. Preheat oven to 350°F. Combine corned beef, cream cheese, olives, provolone, giardiniera and red peppers in large bowl; mix well. Place beef mixture in hallowed loaf. Bake in 350°F oven 35 to 40 minutes or until dip is bubbly. Serve with carrots, celery, crackers and bread pieces, as desired. 
Cook's Tip: You may toast bread pieces by placing on shallow-rimmed baking sheet. Bake in 350°F oven for last 10 minutes of cook time. 


You may bake this dip in 8 by 8-inch baking dish coated with cooking spray for 20 minutes until golden and bubbly.