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Hot Muffuletta Dip

Saveur

"A tasty hot-and-spicy spread worthy of your your Mardi Gras celebration. I find giardiniera in the store by the pickles and other jarred, pickled vegetables. I like to serve this with chunks of French or focaccia bread, but it's great with crackers or tortilla chips, too."
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Ingredients

45 m servings 336 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
  3. Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 336 calories; 29.3 g fat; 4.7 g carbohydrates; 14.3 g protein; 79 mg cholesterol; 1552 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 24 Ratings

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Most helpful positive review

Hi everyone! Thanks for looking at my recipe and thanks to those that made and enjoyed. A couple of things lost in the editing process...definitely put a rough chop to the veggies, and make c...

Most helpful critical review

This was way too salty, big disappointment!

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Hi everyone! Thanks for looking at my recipe and thanks to those that made and enjoyed. A couple of things lost in the editing process...definitely put a rough chop to the veggies, and make c...

I can't even describe how good this is. Cheesy, briney, meaty goodness. ! I doubled a batch for a Mardi-Gras themed birthday party, and I don't think there will be a drop left. The only change ...

Wow! It was love at first bite for us and this dip which now has a permanent home in my recipe box. I actually ended up making it twice in one week. Only a couple changes mostly for personal ...

I don't even know what to say! Ate it cold then ate it hot on crusty french bread. MM AND MMMM.

This is excellent! I made this for Fat Tuesday last night and I can't say enough good things about this. I followed the recipe to a 'T' and was a little concerned it might be too salty, but it i...

Baked a double batch in a cast iron skillet and served in the skillet with chunks of French bread on the side. Guests loved it! Lots of flavor without any specific ingredient overpowering the ta...

Great recipe for using up the half-full jars of olives, giardiniera, and roasted peppers that always seem to accumulate in the fridge door! This recipe can be made beforehand and re-heated; the ...

This was way too salty, big disappointment!

Fabulous! Good cold and hot. I served it with crackers. A real keeper! Thanks Savuer!