Antipasto Dip

All the flavors of your favorite antipasto platter... in a delicious dip! This Antipasto Dip starts with a creamy base and is topped with salami, cheese, olives, pepperoncinis, and so much more. Perfect for dipping crackers, crostini, or any of your favorite dippers!

Print Pin

Prep Time: 15

Servings:

Calories: 175kcal

Author: Cathy Trochelman

Ingredients

8 ounces cream cheese softened
1 cup sour cream OR plain Greek yogurt
1 packet Italian dressing mix (0.7 ounces)
4 slices provolone cheese chopped
12 slices pepperoni chopped
6 slices salami chopped
1/4 cup Parmesan cheese shaved
1/4 cup roasted red peppers jarred, chopped
1/4 cup green olives chopped
2-4 Tablespoons giardiniera
2 Tablespoons pepperoncinis chopped
1 Tablespoon fresh parsley minced

Instructions

Prepare the toppings by chopping the meats, cheeses, and veggies into small, bite sized pieces. Set aside.
Make the base. Combine the cream cheese, sour cream and Italian seasoning mix in a medium mixing bowl. Use a hand mixer to blend until smooth and creamy. Spread into a shallow pan or pie plate.
Add the toppings to the base as desired. Garnish with fresh pepper and parsley.
Enjoy with crackers, crostini, pita chips, or any of your favorite dippers.

Notes

Recipe Variations

Substitute plain Greek yogurt for the sour cream
Use 1/2 cup sour cream + 1/2 cup mayo (instead of 1 full cup sour cream)
Substitute 1/2 teaspoon salt + 1/4 teaspoon garlic powder + 1/4 teaspoon basil + 1/4 teaspoon oregano for the Italian seasoning mix
Add any of your favorite antipasto ingredients, such as marinated artichoke hearts, olive tapenade, prosciutto, mozzarella, pesto, or capers
Use as many ingredients as you have on hand (no need to include them all!)
Omit the meats to make it vegetarian
Heat in the oven for a warm, gooey dip

Storage Tips

Leftover Antipasto Dip can be stored, covered, in the refrigerator for up to 5 days. Enjoy straight from the fridge, at room temperature, or even heated!

Nutrition