Mardi Gras : Muffuletta Dip

1 1/4 cup olive salad drained and divided {I like the Boscoli Family brand}
2 cups Italian blend cheese shredded
1/4 lb deli ham diced
1/4 lb deli salami diced
1/4 lb capicola {or substitute mortadella} diced
8 oz container Olive cream cheese spread
2 -10 inch round Muffuletta bread loaves {or sub another bread bowl like Sourdough or Italian}
2 tsp garlic powder
olive oil for drizzling

Preheat oven to 350 degrees.
Cut the top off the bread bowls and remove the center leaving a ¾” shell.
Cut the top and the insides of loaf into bite sized squares for dipping. Spread on a baking sheet and set aside.
Add cream cheese, 1 1/2 cups shredded cheese, olive salad {drained}, and all 3 diced meats to a large bowl.
Stir well until combined.
Spread mixture into the bread bowls {or an 8X8 baking dish}.
Top with remaining 1/2 cup shredded cheese.
Bake for 20 minutes until melted and heated through {see step below about covering dip}.
Meanwhile, sprinkle garlic powder and drizzle olive oil over the cubed bread.
When the dip has 5 minutes of bake time remaining, remove and cover with aluminum foil so the cheese does not get too brown and add the tray of bread to toast in the oven.
Remove from oven and add bread bowls to a platter with toasted bread cubes on the side for dipping.
Garnish with a couple tbsp of olive salad {be sure to drain the extra oil} on top of each bread bowl and serve hot with toasted bread for dipping.