Hot Italian Antipasti Dip

Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven. MORE+ LESS-

By Betty Crocker Kitchens

October 21, 2016

lb loaf ciabatta bread, cut into 3/4-inch slices

tablespoons olive oil

cups shredded Italian cheese blend (8 oz)

package (8 oz) cream cheese, softened

1/2

cup sour cream

jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped and patted dry

cloves garlic, finely chopped

teaspoon chopped fresh oregano leaves

teaspoon crushed red pepper flakes

thin slices salami, cut in thin strips

thin slices prosciutto, cut in thin strips

1/2

cup roasted red bell pepper strips, patted dry

1/4

cup halved pitted kalamata olives

1/2

cup shredded Parmesan cheese

1/4

cup shredded fresh basil leaves

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1

Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2

Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
3

In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
4

Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
5

Top dip with basil; serve with toasted bread slices.