I saw this recipe for Muffuletta Dip a couple of years ago in Southern Living and flagged it to make at some point; as it sounded like something that I knew my husband would love. With this year's Super Bowl being in New Orleans, I thought it was the perfect time to try this dip out, and now I'm kicking myself that I waited so long. It is seriously good, and if you love good Italian subs, you will love this dip.
A muffuletta is a round submarine-type sandwich that originated in Louisiana and is made of layers olive salad, capicola, mortadela, salami, pepperoni ham, Swiss and provolone cheeses. So basically take that goodness and mixture of flavors, and then imagine it in a dip, and you have this recipe. It's salty from the salami and olives, and tangy from the pepperoncini. The provolone is sharp, but balances the tangy peppers, and there is a nice crunch from the celery and red bell pepper. My husband, who loves any kind of Italian sub, hero, hoagie, muffuletta, etc., raved over this dip, and thinks it's the perfect Super Bowl food. So there you go...
This dip is really good served with French bread crostini-- I just sliced French bread and placed on a baking sheet for about 5-10 minutes at 350 degrees until crisp, and then let people spoon the dip onto the bread when serving. Also, this dip tastes better as the flavors blend together so make sure you prepare this at least an hour before serving.
1 cup Italian olive salad, drained
1 cup diced salami (about 4 oz.)
1/4 cup grated Parmesan cheese
1/4 cup chopped pepperoncini salad peppers
1 (2 1/4-oz.) can sliced black olives,drained
4 oz. provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1 Tbsp. olive oil
1/4 cup chopped fresh parsley
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving.. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days. This dip can also be served with crackers over a block of softened cream cheese.
Recipe makes about 4 cups.
Recipe from Southern Living