Bold and Zesty Muffaletta Dip

March 18, 2019

Bold and Zesty Muffaletta Dip

Muffaletta Dip

A delicious party dip inspired by New Orleans' favorite sandwich.

Prep Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Author Judit Lipoczi


  • 8 oz cream cheese softened
  • 4 oz shredded provolone cheese
  • 4 oz shredded mozzarella cheese
  • 4 oz salami finely chopped
  • 4 oz deli ham finely chopped
  • 2 tsp hot sauce such as Crystal or Louisiana
  • 6 tsp olive oil divided
  • 1 baguette sliced in 1/4-inch thick slices
  • 3/4 cup pimiento-stuffed green olives sliced
  • 1/2 cup kalamata olives sliced
  • 1/2 cup matchstick carrots chopped
  • 1/2 cup pickled cauliflower finely chopped
  • 2 tbsp sliced pepperoncini
  • 1 celery stalk finely chopped
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 2 tsp red wine vinegar
  • 1/2 tsp granulated sugar


  1. Preheat oven to 375°F. Using a stand mixer with a paddle attachment, beat together cream cheese, provolone, mozzarella, salami, ham, and hot sauce in the mixer's bowl until well blended. Spread the mixture in the bottom of a 2-quart baking dish coated with cooking spray. Bake in the oven until it's bubbly and heated through, about 12 to 15 minutes. Now put it aside at room temperature while we work on the crostini.

  2. Brush baguette slices with 4 teaspoons of olive oil, and arrange on a baking sheet. Bake in the oven until toasted, about 15 minutes.

  3. Combine olives, carrots, cauliflower, pepperoncini, celery, parsley, vinegar, sugar, and the remaining 2 teaspoons olive oil in a medium bowl. Sprinkle the resulting mixture evenly over step one's mixture, now cooled. Serve with crostini.


You May Also Like