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
- 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.
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!
Thank you so much for visiting Grits and Pinecones!
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 (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.
Made is for super bowl party and everyone loved it. Will be making it again.
Thanks
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.
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
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!
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.
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 ☺️
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
I made this last night using a crockpot. It worked really well and was a huge hit! I will definitely make this again!
Only 1 Tbs of Cheese???
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!
Could I use sliced salami, as long as I get the required amount?
Hi Barbara, I don’t see any reason why salami wouldn’t work!
I hope you enjoy it!
All the best,
Sharon
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!
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
I made it with olive salad. It was terrific. They scraped the bowl!
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
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
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