1 can (14 ounce) artichoke hearts, drained & quartered
1/2 pound 3 inch pepperoni slices
1 cup cherry tomatoes, sliced
1/2 cup pitted ripe olives
8 pepperoncini peppers
1 package (8 ounce) Kraft Monterey Jack Cheese cubes/sticks
Additions and/or substitutions:
1 small jar Spanish olives
1 large jar marinated mushrooms
8 ounces Kraft Cheddar Cheese cubes
8 ounce Kraft Jalapeno Cheese cubes
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Let's Make It
Pour dressing over artichoke hearts, pepperoni, tomatoes, olives, peppers, and marinate overnight. (I have substituted with the marinade in the mushrooms.)
Drain and arrange on a lettuce lined platter, topping off with the cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.