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.

Antipasto Dip

oz Prosciutto 2 thin slices

cup(s) Plain fat free Greek yogurt

0.333 cup(s) Grated Parmesan cheese

salt

clove(s) Garlic clove(s) grated

piece(s) Small, thinly sliced turkey pepperoni chopped

0.5 cup(s) Grape tomatoes chopped

Tbsp Basil chopped

0.5 cup(s) Marinated artichokes chopped

0.25 cup(s) Pepperoncini thinly sliced

Tbsp Small canned black ripe olive(s) sliced

Image of Antipasto Dip

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.

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.

antipasto dip

Prep Time: 15 minutes

Cook Time: 2 minutes

Total: 17 minutes

Servings: 8

Ingredients

Instructions

Top Similar Recipes from Across the Web

Antipasto

Antipasto Salad

Antipasto Salad

Antipasto Wreath

Antipasto Platter

Antipasto Salad

Antipasto Platter

Antipasto Platter

Antipasto Platter

Caprese Antipasto

Antipasto Salad

Antipasto pizza

Antipasto salad

Antipasto bruschetta

Greek antipasto

Simple antipasto

Antipasto platter

Antipasto Salad

Antipasto Skewers