Ingredients:

  • 8 oz Neufchâtel cheese, softened
  • 1/2 cup Plain Non-fat Greek Yogurt
  • 1/4 cup Light Mayonnaise
  • 1 tsp Garlic powder
  • 1 cup Italian Olive Salad, drained well
  • 1/2 cup Mild Giardiniera, finely chopped
  • 1/2 cup Roasted Red Peppers, diced
  • 4 oz Lean Turkey Salami, finely diced
  • 4 oz Smoked Lean Ham, finely diced
  • 1 cup Shredded Part-Skim Mozzarella
  • 1/2 cup Sharp Provolone, chopped or shredded
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (180°C). In a large mixing bowl, combine the softened Neufchâtel, Greek yogurt, light mayo, and garlic powder. Use a spatula to whip the ingredients together until the texture is smooth and aerated.
  2. Thoroughly drain the olive salad and giardiniera using a fine-mesh strainer, pressing down with a spoon to remove excess oils and brines. Fold the drained olives, giardiniera, roasted peppers, turkey salami, and ham into the whipped cream base until evenly distributed.
  3. Transfer the mixture into a 1-quart oven-safe baking dish and smooth the surface. Top evenly with shredded mozzarella and provolone. Bake for 18–22 minutes until the edges are bubbling and the cheese is melted and golden brown. Garnish with fresh parsley and serve warm.