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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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    • Easy Crispy Pan-Fried Shrimp

    Reader Interactions

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    1. Kristy

      February 12, 2019 at 12:27 pm

      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/

      Reply
    2. Marisa

      March 22, 2018 at 1:04 pm

      If served with crackers, any recommendations on what kind?

      Reply
      • Gritsandpinecones

        March 22, 2018 at 1:13 pm

        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

        Reply
    3. Melissa

      February 12, 2018 at 5:59 pm

      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 🙂

      Reply
      • Gritsandpinecones

        February 12, 2018 at 8:50 pm

        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

        Reply
        • Melissa

          February 13, 2018 at 9:02 pm

          Sharon – the dip was a HIT!!!! Thanks so much! Happy Mardi Gras 🙂

    4. Cindy B Taylor

      February 08, 2018 at 5:26 pm

      This looks awesome but think I’ll use my pre-made Olive Salad from Central Grocery in NOLA! It makes everything good!

      Reply
      • Gritsandpinecones

        February 08, 2018 at 7:36 pm

        Hi Cindy, thanks for your comment! I imagine it is really awesome!
        Sharon

        Reply
        • Cindy B Taylor

          February 10, 2018 at 12:05 pm

          Mostly because I wouldn’t have to chop it! Am I the only person that doesn’t own a full size food processor? Probably!

    5. Amy

      February 06, 2018 at 9:06 pm

      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!

      Reply
      • Gritsandpinecones

        February 08, 2018 at 10:09 am

        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

        Reply
        • Amy

          February 18, 2018 at 7:21 pm

          IT was delicious! Thank you. Everyone at worked liked it.

        • Gritsandpinecones

          February 20, 2018 at 3:20 pm

          Hey Amy,
          So glad you and your co-workers liked it!
          All my best,
          Sharon

    6. Cam

      February 02, 2018 at 5:45 pm

      What size serving dish did you use ? What do you recommend if I am doubling the recipe ? Thanks!

      Reply
      • Gritsandpinecones

        February 05, 2018 at 1:17 pm

        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

        Reply
    7. Kitty

      February 28, 2017 at 8:40 pm

      Very creative twist! Great party recipe.

      Reply
    8. karrie @ Tasty Ever After

      February 18, 2017 at 2:21 pm

      Love that you made a muffuletta dip! I’ve got to try this recipe ASAP 🙂

      Reply
    9. Velva

      February 17, 2017 at 8:22 pm

      Sharon, this looks so good! A perfect Mardi Gras appetizer.

      Velva

      Reply
      • Gritsandpinecones

        February 18, 2017 at 9:02 am

        Thanks, Velva! From your posts on Facebook, it looks like you guys ate your way through Charleston! Did you have fun?

        Reply
    10. Carolyn

      February 17, 2017 at 1:39 pm

      Wow, this looks delicious. Can’t wait to try it.

      Carolyn

      Reply
      • Gritsandpinecones

        February 17, 2017 at 1:47 pm

        Thanks Carolyn, it is really good and I know you guys would enjoy it!

        Reply
        • Ramona Singleton

          March 19, 2018 at 3:21 pm

          I tried this a couple months ago….It is probably the best dip Ive ever eaten.

        • Gritsandpinecones

          March 19, 2018 at 3:33 pm

          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

    Newer Comments »

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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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