You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
Toss 2 cups shredded romaine lettuce with olive oil.
Pulse 1/4 cup each mayonnaise, sour cream, basil and parsley with1 tablespoon olive oil, 2 teaspoons each red wine vinegar and capers, and 1 small garlic clove in a food processor until smooth. Season with salt and pepper.
Cut 4 ounces (salami, soppressata or prosciutto) into strips.
Cut about 4 ounces into cubes.
Drain and chop 3/4 cup oil-packed sun-dried tomatoes.
Drain and chop 1 cup giardiniera (Italian pickled vegetables).
Pulse 1 cup canned beans (drained and rinsed) and 2 tablespoons olive oil in a food processor until smooth; season with salt and pepper.
Photograph by Charles Masters
Recipe courtesy of Food Network Magazine
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