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.
8 oz. cream cheese, softened
4 oz. shredded provolone cheese (about 1 cup)
4 oz. shredded mozzarella cheese (about 1 cup)
4 oz. finely chopped salami
4 oz. finely chopped deli ham
2 tsp. hot sauce (such as Crystal or Louisiana)
6 tsp. olive oil, divided
1 (12-oz.) baguette, sliced in 1/4-in-thick slices
3/4 cup pimiento-stuffed green olives, sliced
1/2 cup kalamata olives, sliced
1/2 cup matchstick carrots, chopped
1/2 cup finely chopped pickled cauliflower (from jarred giardiniera)
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.
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.
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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