Active Time
15 Mins
Total Time
30 Mins
Serves 10

Ever wondered what it might taste like if hot artichoke dip and a muffuletta had a baby? We did… and just FYI, it’s delicious. We transformed the New Orleans classic sandwich into an epically flavorful dip—perfect for a Mardi Gras party or Super Bowl snacking. 

How to Make It

Step 1

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.

Step 2

Brush baguette slices with 4 teaspoons of the olive oil, and place on a baking sheet. Bake in preheated oven until toasted, about 15 minutes.

Step 3

Combine olives, carrots, cauliflower, pepperoncinis, celery, parsley, vinegar, sugar, and remaining 2 teaspoons olive oil in a medium bowl. Sprinkle olive mixture evenly over cooled cheese and meat mixture. Serve with crostini.

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