Muffaletta Hoagie Dip

• 1 cup Pitted Black Olives
• 1 jar (6 Oz. Size) Marinated Artichoke Hearts, Drained
• 1/4 cups Jarred Roasted Red Pepeprs
• 1 cup Pepperoncini Peppers
• 1/4 pounds Hard Salami
• 1/4 pounds Smoked Ham, Chopped
• 4 ounces, weight Prosciutto, Chopped
• 1/4 pounds Deli Chicken, Chopped
• 1/4 pounds Provolone Cheese, Chopped
• 1/2 cups Mayonnaise
• 4 ounces, weight Cream Cheese, Softened
• 1/4 teaspoons Red Pepper Flakes
• 1 Tablespoon Italian Seasoning
• 1 whole Rye Bread Loaf Round, Hollowed

1. For the olive salad, in a food processor chop vegetables into small chunks.
2. Set aside.
3. In a bowl combine meats, provolone cheese, mayo, cream cheese and seasoning.
4. Stir until well blended.
5. Fill bread bowl with meat mixture.
6. Top with olive salad and chill until ready to serve.
7. Serve with bread pieces.

black olives, hearts, red pepeprs, pepperoncini peppers, salami, ham, deli chicken, provolone cheese, mayonnaise, weight cream cheese, red pepper, italian seasoning, rye bread

Taken from tastykitchen.com/recipes/appetizers-and-snacks/muffaletta-hoagie-dip/ (may not work)