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My review
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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
- 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 2125 Ratings
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Most helpful positive review
2/17/2017
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...
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2/17/2017
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...
11/7/2014
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 ...
12/30/2015
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 ...
7/1/2014
I don't even know what to say! Ate it cold then ate it hot on crusty french bread. MM AND MMMM.
2/18/2015
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...
3/16/2017
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...
4/16/2016
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 ...