Easy Mardi Gras Hot Muffuletta Dip is a tantalizing dip made with tasty green olives, salami, provolone cheese and tangy giardiniera.
These yummy ingredients are combined with cream cheese to make a hot and scrumptious dip that is guaranteed to make you swoon and is perfect for any Mardi Gras celebration or party.
I served this delicious Easy Mardi Gras Muffuletta Dip at a book club meeting held at my house, along with oh-so-sweet Pralines, a salty/sweet Mardi Gras Snack Mix and yes, Hurricanes! All of the ladies in my group seemed to enjoy the Mardi Gras themed snacks and yes, they enjoyed the Hurricanes, but the Muffuletta Dip which I served with toasted french bread slices was clearly the star of the show!
Looking for more Mardi Gras recipes? Check out my post, Ten Classic Mardi Gras Recipes.
If you like this dip, you might also like these delicious, quick and easy dips:
Best Ever Easy Southern Caviar Dip,
The ingredients for Easy Mardi Gras Muffuletta Dip include the traditional ingredients which make up the filling for New Orleans’ style muffuletta sandwiches including green olives, salami, roasted red peppers, giardiniera, provolone cheese, and garlic powder. You can find jarred giardiniera, which is pickled carrots, cauliflower, celery and pepperoncini peppers, next to the pickles in your grocery store. I also added cream cheese, fresh parsley for garnish, and a little mozzarella cheese to bring all of the ingredients together in a dip.
When you are ready to make Easy Mardi Gras Hot Muffuletta Dip, gather your ingredients and preheat the oven to 350 degrees F.
Place the olives, roasted red pepper, and drained giardiniera (use only the pickled cauliflower, carrots, celery and hot peppers, discard pickles if there are any) in a food processor fitted with a steel blade and process until everything is finely chopped.
Place this mixture in a bowl along with the softened cream cheese, salami, and provolone cheese and mix well to combine.
Place this mixture in an oven-safe dish which has been sprayed with non-stick cooking spray and top with the mozzarella cheese.*
Bake for 25-30 minutes or until the cheese is melted and bubbling. Garnish with parsley and serve with crackers or toasted French bread rounds.
* You can make Easy Mardi Gras Hot Muffuletta Dip a day or so ahead. Just cover it unbaked, and refrigerate until you are ready to bake it.
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Easy Mardi Gras Hot Muffuletta Dip
Ingredients
- 6 oz pitted green olives
- 1/2 cup roasted red pepper
- 1/2 cup giardiniera
- 8 oz cream cheese softened
- 1 tsp garlic powder
- 1 cup salami cut into small cubes
- 4 oz provolone cheese cut into small cubes
- 1 Tbsp grated mozzarella cheese
- 1 tsp fresh parsley finely minced for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Place the olives, roasted red pepper, and drained giardiniera, (use only the pickled cauliflower, carrots, celery and hot peppers, discard pickles if there are any) in a food processor fitted with a steel blade and process until everything is finely chopped.
- Place this mixture in a bowl along with the softened cream cheese, salami, and provolone cheese and mix well to combine.
- Place this mixture in an oven-safe dish which has been sprayed with non-stick cooking spray and top with the mozzarella cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbling. Serve with crackers or toasted French bread rounds.
Wow, this looks delicious. Can’t wait to try it.
Carolyn
Thanks Carolyn, it is really good and I know you guys would enjoy it!
I tried this a couple months ago….It is probably the best dip Ive ever eaten.
Hey Ramona, thank you so much for your kind comment! I’m so glad you like it and it’s definitely one of our favorites too!
All my best,
Sharon
Sharon, this looks so good! A perfect Mardi Gras appetizer.
Velva
Thanks, Velva! From your posts on Facebook, it looks like you guys ate your way through Charleston! Did you have fun?
Love that you made a muffuletta dip! I’ve got to try this recipe ASAP 🙂
Very creative twist! Great party recipe.
What size serving dish did you use ? What do you recommend if I am doubling the recipe ? Thanks!
Hi Cam, I use a 1 1/2 quart baking dish with about 2-inch sides and it is perfect. If you are doubling the recipe, a 2-2 1/2 quart dish should be fine!
Sincerely,
Sharon
I am making this next week for work, and I have the premade muffuletta salad (thank you Costco). How much would you suggest putting in with the other measured ingredients? (i.e. how much does buying the items separately and doing the food process yield?). Thank You!
Hi Amy, I looked online and the only muffuletta salad I could find from Costco looks like it contains green olives and giardiniera. If that is what you have, I would probably use 1-1/2 cups of your salad drained. I don’t know what the proportions of olives to giardiniera are, but if it doesn’t look like there are enough olives, you might want to add some more. Hope it works out for you and everyone enjoys it!
Sincerely,
Sharon
IT was delicious! Thank you. Everyone at worked liked it.
Hey Amy,
So glad you and your co-workers liked it!
All my best,
Sharon
This looks awesome but think I’ll use my pre-made Olive Salad from Central Grocery in NOLA! It makes everything good!
Hi Cindy, thanks for your comment! I imagine it is really awesome!
Sharon
Mostly because I wouldn’t have to chop it! Am I the only person that doesn’t own a full size food processor? Probably!
My husband found this recipe for a Mardi Gras supper club we’re going to tomorrow night!!! I love that I can prep ahead of time and bake right before we leave. Just wanted to point out that the written directions don’t include chopping or adding in the roasted red pepper 🙂
Hi Melissa, thank you so much for letting me know about the roasted red peppers. I’ve had this recipe on my blog over a year and you are the first to point that out and I never caught it. I have corrected the post! Thanks again and I hope you and your friends enjoy the dip!
All my best,
Sharon
Sharon – the dip was a HIT!!!! Thanks so much! Happy Mardi Gras 🙂
If served with crackers, any recommendations on what kind?
Hey Marisa,
I have only served it with the toasted bread rounds, but I’m sure it would be good with pretty much any type of sturdy cracker. I would probably try to get one that doesn’t have too many other strong flavors going on that might clash with the dip. Good luck and I hope you enjoy the dip!
Sharon
I absolutely LOVE this recipe! I think it will be the perfect addition to my upcoming Mardi Gras party. Check out my blog post for my party decorating and serving ideas! https://www.twofunnygirls.com/blog/2019/02/12/personalize-mardi-gras-party/
I’m bringing this to work for a party, but we do not have an oven there. If I bake it the night before, will it be okay served chilled? My other option is to reheat in a microwave or leave it in a crockpot.
Hi Tina, I think your best bet would be just to reheat the dip in the microwave before the party. I hope you enjoy it!
Sharon
Can you freeze leftover dip?
Hi Nancy,
Yes, you should be able to freeze the leftover dip. I would stick it in the refrigerator overnight to let it that and then heat it up again and it should be fine.
Sharon
Made this last evening for our annual Fat Saturday party (cause we all work on Tuesdays), It was delicious and a huge hit. Will definitely make it again!
Hi Rob,
Thanks so much for leaving your comment! I’m so glad you and your friends enjoyed the dip!
All my best,
Sharon