Antipasto Dip

An entire charcuterie board in one simple, bright, and highly addictive dip. This antipasto dip is the perfect holiday appetizer that can be made a day or two ahead of time!

Ingredients

  • 1/4 cup finely chopped marinated artichoke hearts

  • 1/4 cup finely chopped roasted red peppers

  • 1/4 cup finely chopped sweet cherry peppers

  • 1/4 cup finely chopped pepperoncini peppers

  • 1 tablespoon capers, rinsed and drained

  • 2 tablespoons chopped pimento-stuffed olives

  • 2 tablespoons salami, sopressata, or pepperoni thinly sliced and chopped

  • 3 mozzarella cheese sticks, thinly sliced

  • Zest and juice of half a lemon

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon chopped fresh parsley

  • Kosher salt and freshly ground pepper

  • Toasted crostini or crackers, for serving

Directions

In a medium bowl, combine artichoke hearts, peppers, capers, olives, and meat and cheese. Stir in lemon zest, juice, oil, and parsley.

Season to taste with salt and pepper. Serve at room temperature with crostini or crackers, or refrigerate, covered, for up to 2 days.