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Muffaletta Dip
Muffaletta Dip has all the flavors of a Muffaletta sandwich in dip form. Salami, cheese, and olives make this an unbeatable appetizer.
Course
Appetizer
Cuisine
Southern
Keyword
cold dip, Mardi Gras
Prep Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Author
Christin Mahrlig
Ingredients
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
Instructions
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.
Notes
Can be made 24 hours in advance.