Ingredients
For the Dip
- 8 oz mortadella cubed small
- 6 oz capicola cubed small
- 6 oz sweet soppressata cubed small
- 8 oz cream cheese softened
- 1 cup whole-milk ricotta cheese
- 1½ cups shredded provolone cheese
- ¾ cup olive salad drained well and chopped
- ½ cup giardiniera drained well and chopped
- ⅓ cup jarred roasted red peppers finely chopped
- 2 tbsp capers drained and chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp black pepper
- Optional: pinch of crushed red pepper flakes
For Serving
- 1-2 large round crusty bread loaves Italian or sourdough
- Bread cubes from the removed center
- Olive oil and Italian seasoning
Method
- Preheat oven to 375°F. Cut a circle out of the top of the bread and hollow out the center, leaving about a 1-inch thick shell. I used 2 sourdough loaves to fit the whole recipe. If the bread bowls are small, use 2. Any crusty bread would be perfect.
- Cut the removed bread into bite-size cubes. Place the bread cubes on a parchment lined sheet pan.
- In a large bowl, using an electric hand mixer, mix cream cheese and ricotta until smooth. Stir in provolone, olive oil, garlic, Italian seasoning, black pepper, and red pepper flakes (if using).
- Fold in mortadella, capicola, sweet soppressata, olive salad, giardiniera, roasted red peppers, and capers until evenly combined.
- Spoon the dip into the bread bowl(s) and place on a baking sheet with the bread cubes. Drizzle the bread cubes and bowl with olive oil. Sprinkle Italian seasoning over the bread cubes. Cover the sheet pan loosely with foil, and bake 20 minutes.
- Remove foil and bake another 10–15 minutes, until hot and bubbly.
- Let cool for 5 minutes, then serve warm with toasted bread cubes for dipping.