Warm Muffuletta Dip is a cheesy party dip overflowing with salami, roasted red bell peppers, green olives and pickled Giardiniera. And it's bubbling with melted provolone and cream cheeses!
Love Dips? Try Buffalo Chicken Dip, Whipped Ricotta with Pesto and Cannoli Dip next.
Warm and Cheesy Muffuletta Dip is a perfect accompaniment to an afternoon of watching Sunday football or celebrating Mardi Gras. It's reminiscent of a classic New Orleans Muffuletta Sandwich, which consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, salami, ham, Swiss cheese and provolone.
If you're making this for a party or gathering, here's something worth knowing: this recipe holds up beautifully made a day or two ahead. I've put together a complete guide to make-ahead appetizers you can prep 48 hours in advance, including timing tips for dips, stuffed bites, marinated appetizers, and more.
How to make Muffuletta Dip
If you've never made a homemade Muffuletta Dip before, it's super simple! As a matter of fact, there's not much prep to it, except chopping the ingredients, but even that's really simple: either use a food processor or a knife. Probably food processor is the best choice to chop the ingredients. Then all that is left to do is mix everything up and bake it at 375 F.
I used two kinds of cheese for this Muffuletta Dip: cream cheese and shredded sharp Cheddar cheese.
Start by preheating the oven to 375 degrees F.
While the oven is preheating, prepare the ingredients. In order to do that place the olives, canned roasted bell peppers and drained giardiniera (pickled cauliflower, carrots, celery and peppers) in a food processor fitted with a stainless steel cutting blade and start chopping the ingredients.
Make sure that everything is finely chopped, even though this process should take no more than 30 seconds in the food processor. And remember that these yummy ingredients are soon to be combined with cream cheese to make the most tantalizing Muffuletta Dip!
The next step is to add this processed mixture to a large bowl and set it aside.
Now let's turn to the provolone cheese and salami chopping! Using a knife, chop provolone cheese in squares (if you bought it as slices) or cubes if you bought it as a cheese block. Chop salami with a knife as well and add both to the large bowl with the remaining ingredients.
Soften Cream Cheese.
Since we will be mixing the cheese into the mixture, it's better to work with the soft cheese. In order to soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds.
Now add softened cream cheese to a bowl with chopped olives, giardiniera, roasted bell peppers, salami, and provolone cheese. Next mix well to combine. That Muffuletta Dip is coming along pretty well at this point.
Move the mixture into the 9 inch round baking dish (or use square or oval dish of similar size). Then top with shredded Cheddar cheese.
Finally, bake at 375 F for 25 minutes until cheese is bubbling. Once ready, serve hot or warm with the crackers or chips of your choice. But let me tell you, this Warm Muffuletta Dip is unbelievably good with toasted baguette! And that's my favorite way to eat it.
Can I make it ahead?
Yes! You will go through all the steps up until the dish ready to go in the oven. But instead of baking, cover it with saran wrap or aluminum foil and refrigerate until the day of the party. This Warm and Cheesy Muffuletta Dip party recipe … could it get any easier or tastier?
If you are looking for more appetizers, you might enjoy these: Brie Bread Appetizer and Olive, Pesto, Feta and Sun-Dried Tomato Bread.
More delicious condiments, sauces & seasonings
Warm and Cheesy Muffuletta Dip
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Ingredients
- ½ cup pitted green olives chopped
- ½ cup jarred roasted red pepper chopped
- ½ cup giardiniera chopped
- 8 oz cream cheese softened
- 1 garlic clove minced
- 4 oz salami choppes
- 4 oz provolone cheese choppes
- ¼ cup Sharp cheddar cheese shredded
- 2 sprigs parsley chopped
Instructions
- Preheat the oven to 375 degrees F.
Chopping/Processing Ingredients:
- Place the olives, canned roasted bell peppers and drained giardiniera (pickled cauliflower, carrots, celery and peppers) in a food processor fitted with a stainless steel cutting blade and process until everything is finely chopped. If not using a food processor, chop finely with a knife. Move this mixture to a large bowl.Using a knife, chop provolone cheese in squares (if you bought it as slices) or cubes if you bought it as a cheese block. Chop salami with a knife as well. Add salami and provolone cheese to the bowl with the other ingredients.
Soften Cream Cheese:
- To soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds.Add softened cream cheese to a bowl with chopped olives, giardiniera, roasted bell peppers, salami, and provolone cheese. Mix well to combine.
Assembly:
- Move the mixture into the 9 inch round baking dish (or similar size). Top with shredded Cheddar cheese.Bake at 375 F for 25 minutes until cheese is bubbling. Remove from oven and sprinkle with fresh chopped parsley.
Serving Suggestion:
- Serve hot (or warm) with toasted baguette or the crackers or chips of your choice.
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