• 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.

For the sandwich:

• Preheat oven to 350 degrees.
• Split the bread loaf in half.
• Spread olive salad on the inside of the top half.
• Add all sliced meat on the bottom inside loaf.
• Top with sliced cheese.
• Optionally you can add a few tablespoons of  spicy brown mustard to the top loaf (my Mom likes to add this!)
• Place the top loaf on top of meat cheese and place on a baking sheet.
• Toast in the oven until golden and cheese is melted, about 10 minutes.
• Cut into fourths and serve warm.

For the olive salad:

• Combine all ingredients in a large bowl or pot and mix well.
• Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil.
• Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.