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Muffaletta Dip

Muffaletta Dip has all the flavors of a Muffaletta sandwich in dip form. This is a recipe you’ll want to make again and again. It’s perfect for game day and of course Mardi Gras and it’s best if made in advance so the flavors have time to mingle.

Muffaletta Dip in a small bowl surrounded by bagel chips.

What Is A Muffaletta?

Muffalettas are popular New Orleans sandwiches stuffed with meats, cheese, and olive salad. Kind of like an Italian sub, but much better.

Typically a muffaletta will have ham, salami, and maybe mortadella. The olive salad usually is made from olives, pepperoncini, garlic, vinegar, and maybe some capers, roasted red peppers, or pickled cauliflower.

Dip in a small bowl surrounded by chips and fresh vegetables.

Ingredients Used

For this Muffaletta Dip, I’ve used Monterey Jack cheese, salami, olives, red onion, roasted red peppers, olive oil, red wine vinegar, pepperoni, and some herbs. It tastes great on toasted Italian bread.

If you’re looking for a hot dip with lots of melted cheese, try this Hot Muffaletta Dip Recipe.

Muffaletta Dip in small bowl.

Make It Spicier

If you want your dip to be a little spicier, up the crushed red pepper flakes to 1/2 a teaspoon.

Make in Advance and Storage

This recipe should be made at least 1 hour in advance and up to 24 hours in advance. Leftovers will keep for 3 days in an airtight container in the refrigerator. I love these mixing bowls with plastic lids for making and storing this recipe.

Recipe Tip

Try tossing the leftovers into a regular green salad and you instantly have a gourmet salad.

Overhead of dip in a small bowl surrounded by bagel chips.

More Muffaletta Recipes

Muffaletta Dip

Muffaletta Dip has all the flavors of a Muffaletta sandwich in dip form. Salami, cheese, and olives make this an unbeatable appetizer.
PREP: 1 hour 10 minutes
TOTAL: 1 hour 10 minutes


  • 1 (8-ounce) block Monterey Jack cheese, cut into small cubes
  • 1 (8-ounce) log salami, cut into small cubes
  • 1/2 red onion, diced
  • 1/2 cup diced roasted red peppers or fresh red bell pepper
  • 1 cup chopped olives, i use a mixture of green and black
  • 1/4 cup chopped pepperoncini
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon liquid from jar of pepperoncinis
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh parsley


  • Combine cheese, salami, onion, roasted red pepper, olives, and pepperoncini in a large bowl.
  • In a small bowl, whisk together oil, vinegar, pepperoncini liquid, garlic, basil, thyme, and red pepper flakes.
  • Pour on top of cheese and salami mixture and mix in.
  • Sprinkle parsley on top. Refrigerate for at least 1 hour before serving.


Can be made 24 hours in advance.
Author: Christin Mahrlig
Course: Appetizer
Cuisine: Southern
Keyword: cold dip, Mardi Gras

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Originally posted October 11, 2017.

Disclosure: This post may contain affiliate links.

Close-up of Muffaletta Dip in a serving bowl.

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2 thoughts on “Muffaletta Dip”

  1. happy wheels

    The dish is very attractive and outstanding, the dish is very nutritious. I really like this dish, very nutritious.

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