A full bodied Antipasto Dip incorporating all of the delicious ingredients from a classic antipasto board; like cheese, salami, olives, roasted red peppers, artichoke hearts, sun-dried tomatoes and more!
Cold Antipasto Dip In a medium mixing bowl, combine cream cheese, sour cream, seasoning, red pepper flakes, pepper and garlic and mix well.
Mix in shredded cheese, red peppers, salami, green onions, artichokes, and olives. Spread mixture into serving dish. Refrigerate if not using right away, then bring to room temperature (about 20 minutes) before serving. Top with sun-dried tomatoes and if desired fresh rosemary. Serve with sliced veggies, crostini, naan or pita triangles, or crackers.
Hot Antipasto Dip
Preheat oven to 350° F. Assemble dip and mix in the sun-dried tomatoes, scoop into an oven safe baking dish baking for 20-25 minutes until golden and bubbly. Serve with crostini, veggies, crackers or pita.
Notes
Substitutions or Suggestions
Sub out neufatchel for cream cheese or Greek Yogurt
Try any cured meats or combinations; prosciutto, pepperoni, ham, hot salami
Use Kalamata olives, black olives, any olive you want (or mix and match)
Add marinated mushrooms
Use other Italian cheeses like provolone, parmesan, mozzarella