I made this dip for Super Bowl Sunday. It’s easy and it’s good hot or cold! Make sure and rinse your olives and pepperoncini so it’s not too salty! This can be assembled and refrigerated a day ahead. Just bring to room temp before baking. I also want to talk about how versatile this recipe is. You can add sausage for a heartier dip. You can spread it on French bread and broil it until melted and bubbly for a crostini appetizer or French bread “pizza”. You can spread it cold on a hoagie or crusty