Preheat the oven to 400 degrees F.

Place the olives, roasted red peppers, drained Giardiniera, minced garlic and juice from olives in a food processor until coarsely chopped.

Place the olive mixture in a medium mixing bowl with the cream cheese, provolone cheese, and salami and mix until well combined.

Scoop the cheese mixture into an oven safe dish that has been coated with non-stick cooking spray. Cover with aluminum foil that has been sprayed with non-stick cooking spray.

Bake in preheated oven for 20 minutes.

Carefully remove the dip from the oven, uncover, sprinkle with mozzarella cheese and place back in the oven for an additional 10-15 minutes or until the top of the dip is golden.

The dip should be bubbly and golden on the top.

Serve warm with bagel chips, pita chips, or baguette.