Photo of Antipasto Dip by WW

Antipasto Dip

2
Point(s)
Total Time
17 min
Prep
15 min
Cook
2 min
Serves
8
Difficulty
Easy
Think of this super-savory appetizer as an Italian spin on seven-layer dip, one that tastes like a delicious Italian sub. Onto a bed of garlicky, Parmesan-enhanced yogurt go layers of turkey pepperoni, tomatoes, marinated artichokes, pepperoncini peppers, ripe olives, and crisped prosciutto. The prosciutto will lose its crispiness over time but will still be delicious. If you want to keep it crispy, store it separately from the dip and sprinkle it on just before serving. Scoop up with endive and radicchio leaves, crudites, or crostini.

Ingredients

Prosciutto

1 oz, 2 thin slices

Plain fat free Greek yogurt

1 cup(s)

Grated Parmesan cheese

cup(s)

Kosher salt

¼ tsp

Garlic

1 medium clove(s), grated

Small, thinly sliced turkey pepperoni

15 piece(s), chopped

Grape tomatoes

½ cup(s), chopped

Basil

2 Tbsp, chopped

Marinated artichokes

½ cup(s), chopped

Pepperoncini

¼ cup(s), thinly sliced

Small canned black ripe olive(s)

4 Tbsp, sliced

Instructions

  1. Arrange the prosciutto slices onto a double layer of paper towels. Microwave on High until slightly shriveled and crisp, 1 ½ to 2 minutes. Cool to room temperature.
  2. In a medium bowl, stir together the yogurt, Parmesan, salt, and garlic. Spread the yogurt mixture into a 9-inch pie plate. Sprinkle evenly with the pepperoni, tomatoes, basil, artichokes, pepperoncini, and olives. Crumble the prosciutto over the dip.
  3. Serving size: about ¼ cup