Hot Muffuletta Dip Recipes
MUFFULETTA DIP, SLOW COOKER
The convenience of the slow cooker makes this dip a snap to make and it's perfect for game day. Feeds a bunch of hungry football fans.SouRce unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Meat Appetizers
Number Of Ingredients 11
Steps:
- rinse and drain pickled vegetables. Remove stems from peppers. Chopped vegetables. You should have about 1 cup. In a 1 1/2 or 2 quart slow cooker, mix pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning and if desired crushed red pepper.
- Cover and cook on low heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk, 2 to 3 tablespoons, to reach dipping consistency. Serve at once or keep warm covered, on warm setting or low heat setting for up to two hours, stirring occasionally and adding milk as needed. Serve with salami on toasted bread. Make 22 servings.
MUFFALETTA DIP
Dip everyone loves! Serve with Wheat Thins®.
Provided by Rosemary Branson
Categories Cheese Dips and Spreads
Time 25m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine stuffed olives, black olives, and Italian dressing together in a bowl. Mix cream cheese, mozzarella cheese, ham, and salami together in a separate bowl. Spread cheese mixture into a pie plate.
- Bake in the preheated oven until bubbling, 15 to 20 minutes. Top dip with olive mixture.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 1.2 g, Cholesterol 27.5 mg, Fat 9.8 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 456 mg, Sugar 0.2 g
HOT MUFFULETTA DIP
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.
Provided by Saveur
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
- Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.
Nutrition Facts : Calories 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, Sodium 1551.5 mg, Sugar 1.2 g
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5/5 (2)Category APPETIZERSServings 6Total Time 40 mins
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Servings 8Total Time 35 minsCategory AppetizerCalories 275 per serving
- Place the olives, canned roasted bell peppers and drained giardiniera (pickled cauliflower, carrots, celery and peppers) in a food processor fitted with a stainless steel cutting blade and process until everything is finely chopped. If not using a food processor, chop finely with a knife. Move this mixture to a large bowl.Using a knife, chop provolone cheese in squares (if you bought it as slices) or cubes if you bought it as a cheese block. Chop salami with a knife as well. Add salami and provolone cheese to the bowl with the other ingredients.
- To soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds.Add softened cream cheese to a bowl with chopped olives, giardiniera, roasted bell peppers, salami, and provolone cheese. Mix well to combine.
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MUFFULETTA DIP RECIPE | MYRECIPES
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5/5 (13)Total Time 1 hr 10 minsServings 4
- 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.
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Total Time 30 mins
- Preheat oven to 375°F. Beat together cream cheese, provolone, mozzarella, salami, ham, and hot sauce in the bowl of a stand mixer fitted with a paddle attachment until well blended. Spread cheese and meat mixture in bottom of a 2-quart baking dish coated with cooking spray. Bake in preheated oven until bubbly and heated through, 12 to 15 minutes. Let stand at room temperature while crostini are prepared.
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Estimated Reading Time 7 mins
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- 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.
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