Best Muffuletta Dip Slow Cooker Recipes

MUFFULETTA DIP, SLOW COOKER

Muffuletta dip, slow cooker image

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

Number Of Ingredients 11

Ingredients

- one jar pickled mixed vegetables, 16 ounces, giardiniera
- one package cream cheese, cut up, 8 ounces
- 1 cup shredded provolone cheese, 4 ounces
- 2 ounces cooked ham, finely chopped
- 1/2 cup pitted kalamata and/or green olives, rinsed, drained, and chopped
- two cloves garlic, minced
- 1 teaspoon dried italian seasoning, crushed
- 1/4 teaspoon crushed red pepper, optional
- milk
- thinly sliced salami
- focaccia squares, toasted

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.

MUFFULETTA

Muffuletta image

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Provided by LYNNC51

Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Steps:

Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g

MUFFALETTA DIP

Muffaletta Dip image

Dip everyone loves! Serve with Wheat Thins®.

Provided by Rosemary Branson

Categories Cheese Dips and Spreads

Time 25m

Yield 18

Number Of Ingredients 7

Ingredients

½ cup chopped stuffed olives
¼ cup chopped black olives
2 tablespoons Italian dressing
1 (8 ounce) package cream cheese
1 cup shredded mozzarella cheese
4 slices smoked ham, chopped
4 slices hard salami, chopped

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

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.