Hot Muffuletta Dip recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
1 cup cubed salami
1 (6 ounce) jar pitted green olives, drained
½ cup roasted red peppers, drained and chopped
½ cup drained giardiniera (pickled carrots, cauliflower, celery, and hot peppers)
4 ounces provolone cheese, cubed
1 clove garlic, minced
1 teaspoon chopped fresh parsley

Nutrition Info

335.9 calories
carbohydrate: 4.7 g
cholesterol: 79.1 mg
fat: 29.3 g
fiber: 0.7 g
protein: 14.3 g
saturatedFat: 14.5 g
servingSize: -
sodium: 1551.5 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl, transfer to a 9-inch pie plate.

  3. Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.

Recipe Yield

6 servings

Recipe Note

A tasty hot-and-spicy spread worthy of your your Mardi Gras celebration. I find giardiniera in the store by the pickles and other jarred, pickled vegetables. I like to serve this with chunks of French or focaccia bread, but it's great with crackers or tortilla chips, too.

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