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    Grits and Pinecones » Recipes » Appetizers

    Easy Mardi Gras Hot Muffuletta Dip – A Flavorful Appetizer

    February 16, 2017 by Sharon Rigsby, Updated May 4, 2020 45 Comments

    Jump to Recipe Print Recipe
    Mardi Gras Hot Muffuletta Dip Pinterest pin.

    Easy Mardi Gras Hot Muffuletta Dip is a tantalizing appetizer made with tasty green olives, salami, provolone cheese, and tangy giardiniera.

    Mardi Gras Hot Muffuletta Dip in a white bowl with a big scoop on a piece of toast.

    These yummy ingredients are combined with cream cheese to make a hot and delicious dip. This appetizer is simply bursting with flavor and is perfect for any Mardi Gras, game-day, or Super Bowl party.

    I served this delicious dip at a book club meeting held at my house, along with pralines, a salty/sweet snack mix, and yes, classic hurricane cocktails! But this appetizer which I served with toasted french bread slices was the star of the show!

    More Mardi Gras Recipes:

    Check out these delicious choices:

    • Cajun Dirty Rice with Sausage
    • Chicken and Sausage Jambalaya
    • Hurricane Cocktails
    • Mardi Gras Snack Mix
    • Creamy Shrimp Creole  

    Need more ideas? Check out these posts: Ten + Classic Mardi Gras Recipes and Menu Ideas and The Ultimate Mardi Gras Recipe Collection by my sister Chula, over at the Pudge Factor Blog.

    More dip recipes:

    If you like this dip, you might also like these delicious, quick, and easy dip recipes: 

    • Best Ever Easy Southern Caviar Dip 
    • Easy Cheesy Hot Corn Dip with Rotel and Jalapenos
    • Hot and Cheesy Baked Shrimp Scampi Dip
    • The Ultimate Blue Cheese Spread with Pecans
    • Easy Make-Ahead Buffalo Chicken Dip.

    Recipe ingredients:

    You will need green olives, salami, roasted red peppers, provolone cheese, and garlic powder. You will also need giardiniera, which is pickled carrots, cauliflower, celery, and pepperoncini peppers. Plus, you need cream cheese, fresh parsley for garnish, and a little mozzarella cheese. 

    Muffuletta Dip ingredients including salami, giardiniera, cream cheese, and olives

    How to make muffuletta dip:

    Gather your ingredients and preheat the oven to 350 degrees F.

    Place the olives, roasted red pepper, and drained giardiniera (discard pickles if there are any) in a food processor fitted with a steel blade and process until everything is coarsely chopped.

    Using a food processor to cut olives, carrots, cauliflower and red bell pepper.

    Add this mixture to a bowl along with the softened cream cheese, salami, and provolone cheese and mix well to combine.

    Mixing all of the ingredients in a bowl to make a dip.

    Place this mixture in an oven-safe dish that has been sprayed with non-stick cooking spray. Top with the mozzarella cheese.

    Dip in a baking dish ready to be baked in the oven.

    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.

    Easy Mardi Gras Hot Muffuletta Dip hot out of the oven with toasted bread rounds for dipping

    Sharon’s tips:

    You can make this dip a day or so ahead. Just cover it unbaked, and refrigerate until you are ready to bake it.

    You can find jarred giardiniera, next to the pickles in your grocery store.

    This dip is best served with sturdy crackers or toasted French bread rounds.

    ★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    Easy Mardi Gras Hot Muffuletta Dip-7

    Easy Mardi Gras Hot Muffuletta Dip

    Sharon Rigsby
    Easy Mardi Gras Hot Muffuletta Dip is a tantalizing muffuletta dip made with tasty green olives, salami, provolone cheese, and tangy giardiniera which is pickled carrots, cauliflower, and celery.
    4.42 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizer
    Cuisine American, Southern
    Servings 8 servings
    Calories 300 kcal

    Ingredients
      

    • 6 oz pitted green olives
    • ½ cup roasted red pepper
    • ½ cup giardiniera
    • 8 oz cream cheese softened
    • 1 teaspoon garlic powder
    • 1 cup salami cut into small cubes
    • 4 oz provolone cheese cut into small cubes
    • 1 tablespoon grated mozzarella cheese
    • 1 teaspoon fresh parsley finely minced for garnish

    Instructions
     

    • Preheat the oven to 350 degrees F.
    • Place the olives, roasted red pepper, and drained giardiniera (discard pickles if there are any) in a food processor fitted with a steel blade and process until everything is coarsely chopped.
    • Place this mixture in a bowl along with the softened cream cheese, salami, and provolone cheese and mix well to combine.
    • Pour this mixture in an oven-safe dish that 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.

    Notes

    You can make this dip a day or so ahead. Just cover it unbaked, and refrigerate until you are ready to bake it.
    You can find jarred giardiniera, which is pickled carrots, cauliflower, celery, and pepperoncini peppers, next to the pickles in your grocery store.
    This dip is best served with sturdy crackers or toasted French bread rounds.
     

    Nutrition

    Calories: 300kcalCarbohydrates: 3gProtein: 10gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 56mgSodium: 894mgPotassium: 112mgSugar: 1gVitamin A: 1050IUVitamin C: 4.1mgCalcium: 140mgIron: 1.3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Appetizer Recipes recipes

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    Reader Interactions

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    1. Suzanne

      November 20, 2022 at 10:58 am

      5 stars
      This was happily devoured by my guests. Very flavorful. I used jalapeño stuffed olives and enjoyed the slight heat. I will definitely make this again. (If your guests aren’t olive fans, this may be too strong.) I made this for a Mardi Gras party—perfect.

      Reply
    2. Theresa

      February 13, 2021 at 5:26 pm

      Made is for super bowl party and everyone loved it. Will be making it again.
      Thanks

      Reply
    3. Mel

      November 01, 2020 at 7:30 am

      5 stars
      I made this dip for a tailgate yesterday and it was a big hit. I served it with fried pork skins and think they went well. I made one substitution due to product availability and used Mozzetta California Hot Vegetable Mix for the giardiniera. It had the addition of jalapeño peppers.

      Reply
      • Sharon Rigsby

        November 02, 2020 at 2:56 pm

        Hi Mel, thanks so much for taking the time to leave a comment and I’m so glad you enjoyed the dip. I also love the idea of your substitute with the jalapeno pepper.
        All the best,
        Sharon

        Reply
        • Bluefamily

          February 24, 2022 at 11:24 pm

          5 stars
          I pickled my own vegetables and made it in my Crock-Pot. I was a hit at the Potluck dinner at the Order of the Eastern Star meeting. Everyone commented on it.
          Thank you!

    4. Collette

      March 12, 2020 at 1:06 pm

      5 stars
      I made this recipe for a Mardi Gras dinner party starter and served it with Sazarac cocktails. I thought it was delicious and contributed to the New Orleans vibe that I was going for! I won’t wait til next year to serve it again though, it was too good and simple.

      Reply
    5. E

      February 07, 2020 at 8:31 am

      Has anyone tried making it in a crockpot? I’d love to be able to bring it to a party and keep it warm throughout the party! Please let me know ☺️

      Reply
      • Sharon Rigsby

        February 08, 2020 at 9:42 am

        Hi Elyssa, I’ve never made it in a crockpot, but I don’t see any reason it wouldn’t work. I hope you enjoy it.
        Sharon

        Reply
      • Tara Girmus

        February 29, 2020 at 10:01 am

        I made this last night using a crockpot. It worked really well and was a huge hit! I will definitely make this again!

        Reply
        • Kay

          February 13, 2022 at 1:54 am

          Only 1 Tbs of Cheese???

        • Sharon Rigsby

          February 13, 2022 at 8:25 am

          Only one tablespoon of mozzarella, however feel free to add a bit more if you prefer. It also calls for 4 ounces of provolone!
          I hope you enjoy it!

    6. Barbara James

      January 27, 2020 at 2:39 pm

      Could I use sliced salami, as long as I get the required amount?

      Reply
      • Sharon Rigsby

        January 27, 2020 at 3:52 pm

        Hi Barbara, I don’t see any reason why salami wouldn’t work!
        I hope you enjoy it!
        All the best,
        Sharon

        Reply
    7. Cindy B Taylor

      January 12, 2020 at 9:42 am

      5 stars
      Do you think that you could substitute Olive Salad for the olives, red pepper & giardinieria? Always looking to save a step.
      It looks awesome! I can’t wait to make it!

      Reply
      • Sharon Rigsby

        January 12, 2020 at 7:55 pm

        Hi Cindy, I’ve never done that so I can say for sure, however, although the taste will be different, I would think it still would be delicious. If you decide to do this, be sure to let me know how it turns out.
        All my best,
        Sharon

        Reply
      • P johnson

        May 31, 2022 at 1:21 pm

        5 stars
        I made it with olive salad. It was terrific. They scraped the bowl!

        Reply
    8. Rob

      March 10, 2019 at 1:13 pm

      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!

      Reply
      • Gritsandpinecones

        March 12, 2019 at 1:36 pm

        Hi Rob,
        Thanks so much for leaving your comment! I’m so glad you and your friends enjoyed the dip!
        All my best,
        Sharon

        Reply
    9. Nancy Liggera

      February 26, 2019 at 10:30 pm

      Can you freeze leftover dip?

      Reply
      • Gritsandpinecones

        March 01, 2019 at 3:30 pm

        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

        Reply
    10. Tina

      February 24, 2019 at 7:23 am

      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.

      Reply
      • Gritsandpinecones

        February 24, 2019 at 8:59 am

        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

        Reply
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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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