MARDI GRAS : MUFFULETTA DIP

• 1 1/4 cup olive salad drained and divided {I like the Boscoli Family brand}
• 2 cups Italian blend cheese shredded
• 1/4 lb deli ham diced
• 1/4 lb deli salami diced
• 1/4 lb capicola {or substitute mortadella} diced
• 8 oz container Olive cream cheese spread
• 2 -10 inch round Muffuletta bread loaves {or sub another bread bowl like Sourdough or Italian}
• 2 tsp garlic powder
• olive oil for drizzling

• Preheat oven to 350 degrees.
• Cut the top off the bread bowls and remove the center leaving a ¾” shell.
• Cut the top and the insides of loaf into bite sized squares for dipping. Spread on a baking sheet and set aside.
• Add cream cheese, 1 1/2 cups shredded cheese, olive salad {drained}, and all 3 diced meats to a large bowl.
• Stir well until combined.
• Spread mixture into the bread bowls {or an 8X8 baking dish}.
• Top with remaining 1/2 cup shredded cheese.
• Bake for 20 minutes until melted and heated through {see step below about covering dip}.
• Meanwhile, sprinkle garlic powder and drizzle olive oil over the cubed bread.
• When the dip has 5 minutes of bake time remaining, remove and cover with aluminum foil so the cheese does not get too brown and add the tray of bread to toast in the oven.
• Remove from oven and add bread bowls to a platter with toasted bread cubes on the side for dipping.
• Garnish with a couple tbsp of olive salad {be sure to drain the extra oil} on top of each bread bowl and serve hot with toasted bread for dipping.