Feburary : Supper Club

Supper Club rules :

A dinner party brings a group of people together over a meal, but it is just a one-off event. A potluck asks attendees to contribute food or drink, but the menu is lucky or not, as is the guest list. A cooking co-op shares the meal-prep duties, but participants do not always eat together. A supper club is a little bit of each of these, but it goes further, deeper, and longer

There are no fixed rules for supper clubs, but there is surprising consistency on certain points. Members take turns as congenial hosts and charming guests. The host usually selects and prepares the entrée, the others provide sides and desserts, and those with the least interest or skill in cooking (or the busiest schedules of late) bring the beverages.

How Much Food to Plan

With everyone contributing to your meals, it can be hard to decide how much food you’ll all need. For a group of eight, plan on two main dishes, three sides, a dessert, and a couple of drink options. Add more dishes for more people, such as another side and a second dessert.

Our Supper Club is 2/10 and the theme is Super Bowl ? tailgating favorite’s : at Bens and Lucy house…

I am Bringing 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.