Place the olives, roasted red pepper, and drained giardiniera (discard pickles if there are any) in a food processor fitted with a steel blade and process until everything is coarsely chopped.
Place this mixture in a bowl along with the softened cream cheese, salami, and provolone cheese and mix well to combine.
Pour this mixture in an oven-safe dish that has been sprayed with non-stick cooking spray and top with the mozzarella cheese.
Bake for 25-30 minutes or until the cheese is melted and bubbling.
You can make this dip a day or so ahead. Just cover it unbaked, and refrigerate until you are ready to bake it.You can find jarred giardiniera, which is pickled carrots, cauliflower, celery, and pepperoncini peppers, next to the pickles in your grocery store.This dip is best served with sturdy crackers or toasted French bread rounds.