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.
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.
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.
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.
Try tossing the leftovers into a regular green salad and you instantly have a gourmet salad.
More Muffaletta Recipes
- 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.
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Originally posted October 11, 2017.
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2 thoughts on “Muffaletta Dip”
waiting for your next post, very good information, keep it up.
The dish is very attractive and outstanding, the dish is very nutritious. I really like this dish, very nutritious.