INGREDIENTS
1 oz
package of cream cheese, softened (I used reduced fat)
1 cup
Hormel® Pepperoni, coarsely chopped
1/2 cup
sliced green pimento stuffed olives
1/2 cup
roasted red peppers, drained and chopped
1/2 cup
giardiniera, drained and chopped (find in the grocery store by the pickles)
4 oz
provolone cheese, cubed
1 clove
minced garlic
1 tbsp
chopped fresh parsley