Muffuletta Dip for Mardi Gras

Name: Muffuletta Dip for Mardi Gras
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 cup Italian olive salad, drained such as Boscoli Italian Olive Salad I substituted Giardiniera that I added some chopped green olives and capers to since I couldn’t find Italian olive salad.; 1 cup diced salami; 1/4 cup grated Parmesan cheese; 1/4 cup chopped pepperoncini salad peppers; 1 2 1/4-oz. can sliced black olives, drained; 4 ounces provolone cheese, diced; 1 celery rib finely chopped; 1 red bell pepper chopped; 1 tablespoons olive oil; 1/4 cup chopped fresh parsley

by Mary @ Home is Where the Boat Is

4 cups

10 min

Muffuletta Dip is a quick appetizer to throw together for a taste of the Big Easy to celebrate Mardi Gras!

Inspired by the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad, Muffuletta Dip is a make-ahead recipe is a crowd-pleaser and comes together in 10 minutes, with a minimum of 1 hour chilling time up to 24 hours, allowing the flavors to meld.This recipe makes approximately 4 cups and be easily adjusted.

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!

Find more quick and easy recipes, party inspiration and cocktails for a taste of The Big Easy to celebrate Mardi Gras, HERE. You’ll find recipes for Muffuletta Puff Pastry Pinwheels, Mini King Cake Parfaits, Homemade Italian Giardinera and more!

Muffuletta Dip for Mardi Gras

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Recipe details

Yield 4 cups
Time spent: Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 cup Italian olive salad, drained such as Boscoli Italian Olive Salad I substituted Giardiniera that I added some chopped green olives and capers to since I couldn’t find Italian olive salad.
1 cup diced salami
1/4 cup grated Parmesan cheese
1/4 cup chopped pepperoncini salad peppers
1 2 1/4-oz. can sliced black olives, drained
4 ounces provolone cheese, diced
1 celery rib finely chopped
1 red bell pepper chopped
1 tablespoons olive oil
1/4 cup chopped fresh parsley

Instructions

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.

Comments

Kim Stringer Opperman on Feb 18, 2022

I used pepperoni instead of salami (saved a trip to the store). Was really good. Next time I won’t drain all of the liquid out of the Italian salad mix instead of using the olive oil

1 Reply
Naomie Moore aka baileyanddaisey, Castaic CA on Feb 17, 2023

Oh yum! This looks marvelous! And could be lunch for me at work! And plenty to share. Good amount of protein to vegetable. Thanks for sharing! !❤️

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