Ingredients
| 1 | 8-ounce package cream cheese, softened |
| 1 | cup HORMEL® Pepperoni, coarsely chopped |
| ½ | cup sliced green pimento stuffed olives |
| ½ | cup roasted red peppers, drained and chopped |
| 4 | ounces provolone cheese, cubed |
| 1 | clove garlic, minced |
| 1 | tablespoon chopped fresh parsley |
Directions
Preheat oven to 350°F.
In a large bowl, combine all ingredients except parsley.
Spread mixture into an oven safe dish. Bake in oven for 25-30 minutes or until dip is hot and bubbly.
Garnish with fresh parsley and serve hot with crusty bread or crackers.