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 cubes smaller than you would for say, a cheese plate. Will melt and spread better. And they forgot Tabasco sauce in the list of ingredients....a few shakes or more depending on how spicy you like . Or just have a bottle on the side so your guests can drizzle. Hope you enjoy your Mardi Gras celebrations! And other celebrations throughout the year that bring food, friends, and family together! Saveur.
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 I made was using garlic powder instead of chopping garlic, purely out of laziness. Thinking I'll have to make another batch just for me tomorrow! Thank you Saveur for a great recipe that will be a favorite of ours for years to come.
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 tastes. I found a hot giardiniera relish at the store and figuring that it already had been chopped into nice sized bits I reduced the amount to 1/4 cup and used 1/2 cup each green and black olives roughly chopped them to match the relish. The first batch I used salami and the second time I used mortadella and served with bread both were amazing!
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 is so delicious and not at all too salty. Very savory and cheesy--yum! My husband loved it and said it was one of the best things I have ever made. Absolutely a keeper!
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 taste may even be better the next day after the flavors have melded. Just be patient and reheat slowly and thoroughly.
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 taste.
Fabulous! Good cold and hot. I served it with crackers. A real keeper! Thanks Savuer!
This was addictively briney and creamy! It definitely brought to mind the flavors of a muffuletta. Paired perfectly with toasted slices of italian style crusty bread. The crunchy/creamy contrast was a perfect texture combo.
This was way too salty big disappointment!
