Antipasto Dip
2
Points®
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
⅓ cup(s)
Kosher salt
¼ tsp
Garlic
1 clove(s), grated
Turkey pepperoni
15 piece(s), chopped
Grape tomatoes
½ cup(s), chopped
Fresh basil
2 Tbsp, chopped
Marinated artichokes
½ cup(s), chopped
Pepperoncini
¼ cup(s), thinly sliced
Small canned black ripe olives
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
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