Muffuletta Dip (with Alabama Twist)
If you love a good Muffuletta Sandwich made popular at the Central Grocery & Deli in New Orleans, you will flip over this Muffuletta Dip. I simply took all the ingredients inside the sandwich- olive salad, deli meats and cheeses- and chopped them up!
Servings: 12 servings
Equipment
- cutting board
Ingredients
- ½ cup Italian pickled vegetables Giardiniera (Found next to olives)
- ⅓ cup chopped green olives
- 2 tablespoons chopped black or kalamata olives
- 2 tablespoons chopped pepperoncini peppers
- 2 tablespoons chopped roasted bell pepper from a jar (can be omitted if pimiento in green olives)
- 1 garlic clove minced (½ teaspoon)
- ½ cup chopped hard salami (venison or pork) Genoa or summer sausage
- ½ cup chopped capocolla prosciutto, ham, or mortadella
- ¾ cup diced provolone or mozzarella chesse combination of both
- 2 tablespoons shredded or crumbled Parmesan cheese grated tends to make the dip murky
- ¼ teaspoon dried oregano or 1 tablespoon chopped fresh
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or liquid from Giardiniera or green olives
- 2 tablespoons chopped fresh parsley
- French bread crostini Pita chips, or crackers
Instructions
- Combine all the ingredients in a large bowl and refrigerate at least 2 hours but it tastes even better overnight so the flavors and meld together. Serve with French bread crostini, pita chips, or crackers.
Notes
If you don’t want to hand chop everything and don’t mind the mixture being a little “processed/blended”, chop everything in the food processor starting with the garlic clove alone, then add the rest. I’d still chop the meat and cheese with a knife.
Any combination of cured meats with a variety of mild cheeses will work in this flavorful New Orleans dip.
