Muffuletta Dip, inspired on the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad, is a quick appetizer to throw together for a taste of the Big Easy to celebrate Mardi Gras!
A crowd-pleaser recipe that can be made ahead, it comes together in 10 minutes, with a minimum of 1 hour chilling time up to 24 hours, allowing the flavors to meld.
adapted from Southern Living
This recipe makes approximately 4 cups and be easily adjusted.
1 cup Italian olive salad, drained (I substituted Giardiniera and some chopped green olives and capers since I couldn’t find Italian olive salad)
1 cup diced salami (about 4 oz.)
1/4 cup grated Parmesan cheese
1/4 cup chopped pepperoncini salad peppers
1 (2 1/4-oz.) can sliced black olives, drained (I used 2 cans)
4 ounces provolone cheese, diced
1 celery rib, finely chopped
1 red bell pepper, chopped
*1 tablespoons olive oil (* I added a little Newman’s Parmesan & Roasted Garlic Dressing that I use for orzo salad)
1/4 cup chopped fresh parsley
Serve with: French bread crostini or pita chips
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini or pita chips. Store leftovers in refrigerator up to 5 days.
Leftovers make a tasty addition to cooked pasta and Italian dressing for a quick Muffuletta pasta salad, or can be used to top a pizza crust or flat bread, with grated provolone or mozzarella cheese for a Muffuletta pizza!