A warm, melty twist on the classic New Orleans sandwich — this Hot Muffuletta Dip is packed with olives, salami, cheeses, and tangy giardiniera, all baked into a gooey, savory crowd-pleaser.
Origin Hot Muffuletta Dip
Inspired by the famous muffuletta sandwich, born in the Italian-American communities of New Orleans, this dip captures all the bold, briny, meaty flavors — without the bread (unless you’re dipping it!).
What I Love About This Recipe
It’s rich, tangy, salty, and cheesy in the best way possible. Perfect for game day, parties, or potlucks — it’s the kind of dip that disappears fast and gets recipe requests every time.
Alos Read : Overnight Breakfast Casserole
Hot Muffuletta Dip
4
servings30
minutes40
minutes180
kcalIngredients
8 oz cream cheese, softened
½ cup mayonnaise
1 cup shredded mozzarella
½ cup grated Parmesan
½ cup chopped salami (or mortadella/ham mix)
½ cup chopped giardiniera (drained)
⅓ cup chopped green olives
⅓ cup chopped black olives
2 tablespoons chopped roasted red peppers
1 garlic clove, minced
Salt and black pepper, to taste
Directions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cream cheese and mayo until smooth. Stir in mozzarella, Parmesan, salami, giardiniera, olives, roasted red peppers, and garlic. Season with a little salt and pepper.
- Transfer to a greased or oven-safe baking dish and smooth the top.
- Bake for 20–25 minutes, or until hot, bubbly, and golden on top.
- Serve immediately with your favorite dippers like bread slices or crackers.
Notes
- For extra browning, broil the dip for the last 1–2 minutes.
- Use a food processor for a more spreadable texture.
- Make it ahead: Prep and refrigerate, then bake right before serving.