Muffuletta Dip

Muffuletta Dip Recipe

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

We could call this Saints Dip for last year's Super Bowl winners! Parmesan cheese helps hold ingredients together. You can also serve this versatile recipe with crackers over a block of cream cheese or toss leftovers in a Caesar salad.

 

Yield:

Makes about 4 cups
Total time: 1 Hour, 10 Minutes

Recipe from

Southern Living

Recipe Time

Total: 1 Hour, 10 Minutes

Ingredients

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 ounces provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1 tablespoon olive oil
1/4 cup chopped fresh parsley
Serve with: French bread crostini

Preparation

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.

Note: We tested with Boscoli Italian Olive Salad.

Recipe inspired by Kelli Tuttle, Drummond, Wisconsin,

Southern Living

January 2011
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