Best Hot Muffuletta Dip Recipes

MUFFULETTA

Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MUFFULETTAS

Muffulettas image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.

MUFFULETTA DIP

MUFFULETTA DIP image

For the uninitiated, a muffuletta is traditionally a sandwich on a round Sicilian sesame bread, originated by Italian immigrants in New Orleans. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold. This recipe is a fun variation of the muffuletta. Recipe & photo: bhg.com

Provided by Ellen Bales @Starwriter

Categories Other Appetizers

Number Of Ingredients 11

Ingredients

1 jar(s) (16 oz.) pickled mixed vegetables (giardiniera)
1 package(s) (8 oz.) cream cheese, cut up
1 cup(s) shredded provolone cheese (4 oz.)
2 ounce(s) cooked ham, finely chopped
1/2 cup(s) pitted kalamata and/or green olives, rinsed, drained, and chopped
2 clove(s) garlic, minced
1 teaspoon(s) dried italian seasoning, crushed
1/4 teaspoon(s) crushed red pepper (optional)
- milk
- thinly sliced salami
- focaccia squares or sliced ciabatta bread, toasted

Steps:

Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (should be about 1 cup).
In a 1-1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
Cover and cook on LOW for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 Tbsp.) to reach dipping consistency.
Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally, and adding milk as necessary. Serve with salami on toasted bread.