Easy Mardi Gras Hot Muffuletta Dip is a tantalizing appetizer made with tasty green olives, salami, provolone cheese, and tangy giardiniera.
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
- Seafood Jambalaya
- Hurricane Cocktails
- Mardi Gras Snack Mix
- Creamy Shrimp Creole
- Cajun Shrimp and Grits
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:
- Redneck Caviar
- Corn Dip with Cream Cheese
- 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. You can use homemade giardiniera, or purchased. Plus, you need cream cheese, fresh parsley for garnish, and a little mozzarella cheese.
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.
Add this mixture to 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 that has been sprayed with non-stick cooking spray. 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.
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!
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Easy Mardi Gras Hot Muffuletta Dip
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.
Rachel
Delicious! Took this to a party and everyone loved!
Sharon Rigsby
I’m so glad folks enjoyed your dip! Thanks for letting me know!
John
Can you make this in a slow cooker?
Sharon Rigsby
Hi John, I have never tried to make it in a slow cooker, so I don’t have times for you, but I don’t see any reason it wouldn’t work. I hope you enjoy it.!
Sharon
Lisa
I would love to try this recipe, but i do not have a food processor 🙁 Any suggestions are greatly appreciated!
Sharon Rigsby
Hi Lisa,
Just use a knife and chop everything up really finely and you should be fine! I hope you enjoy it!
Jolie
Could this be made in a crockpot?
Sharon Rigsby
Hi Jolie, I have never made it in a crockpot, but I can’t see any reason it wouldn’t work. But remember, when it’s baked in the oven, the top part gets crispy, and you won’t have that in a crockpot. I would guess it would take about two to three hours on low, or one hour on high. I hope you enjoy it. Please let me know how it works for you in a crockpot!
Sharon
LeeAnn
I have jarred muffalata, would i be able to use that in place? How much would you recommend using?
Sharon Rigsby
Hi LeeAnn, I have never used jarred muffuletta; until today, I had never even heard of it. But after a quick search on the internet, it looks like it contains both olives and giardiniera. I can’t say for sure, but I think you should be able to substitute it in the same amounts as the olives and giardiniera. If you decide to try it, please let me know how it goes.
All the best,
Sharon
Dave
How much does this make?
Sharon Rigsby
Hi David, I haven’t measured it, but I would say from two and a half cups to 3 cups. I hope you enjoy it!
Sharon
Suzanne
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.
Theresa
Made is for super bowl party and everyone loved it. Will be making it again.
Thanks
Mel
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.
Sharon Rigsby
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
Bluefamily
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!
Collette
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.