A classic New Orleans sandwich turned tailgating favorite with this flavor packed, easy to transport, Muffuletta Dip recipe.
This Muffuletta Dip packs all the flavor of the beloved muffuletta sandwich but eliminates the need for bread. You can serve it alongside toast points, pita chips, or even regular ole Ritz crackers. The dip is so delicious no one even cares what kind of crackers you have available as it’s merely a vessel for loading the dip.
What is a Muffuletta?
The Muffuletta is a classic New Orleans sandwich piled high with cured meats, cheese and a signature olive salad. The word muffuletta means “little muffin” and refers to round bread loaves used for the sandwiches when Italian bakers made the loaves to sell to Italian delis in New Orleans. According to food historians, because the delis wrapped the sandwiches in the same paper the bread loaves came in, the sandwich took on the same name.
What is Olive Salad?
Olive salad is a tangy, Bruny combination of pickled vegetables, olives, pepperoncini, olive oil, and dried herbs. You could certainly attempt making it yourself, but it’s available in most grocery stores. I use Central Grocery’s Italian Olive Salad. Central Grocery is a New Orleans staple known for inventing the muffuletta sandwich and is said to have the best olive salad. It’s available on Amazon so if you’re hoping for an “authentic” taste of the New Orleans, I’d stick with ordering first and then try to create homemade from there.
This is one of those quintessential, easy to transport dips that can be kept cold and then served chilled or at room temperature, making it ideal for tailgating, or football watching parties. You literally just chop everything up, combine, refrigerate for a bit (or overnight) so that all the flavors meld and voila; you’re ready to roll.
Kick things up a notch or two or ten, by having your Muffuletta Dip as the centerpiece of your football snacking tray surrounded by crackers, cheeses, meats and veggies.
Be sure to take a photo quickly once you place it out because the speed in which this will disappear will blow your mind!
- 1 cup Italian olive salad, drained
- 1 cup diced salami (about 4 oz.)
- ¼ cup grated Parmesan cheese
- ¼ cup chopped pepperoncini salad peppers
- 1 (2 ¼ oz.) can sliced black olives, drained
- 4 oz. provolone cheese, diced
- 1 celery rib, finely chopped
- ½ red bell pepper, chopped
- 1 Tbsp. olive oil
- French bread crostini, Melba toast, crackers, etc.
Stir together first 9 ingredients.
Cover and refrigerate for at least 4 hours before serving.
Serve with French bread crostini.
Store leftovers in refrigerator for up to 5 days.
At one of my very first cookbook signings (this recipe is in Picnics, Potlucks & Porch Parties) a woman declared she had enough cookbooks but was interested in sampling the Muffuletta Dip that I had displayed. After her third cracker full of dip, she asked me to sign two cookbooks saying they were worth this recipe alone!
If you’re looking for other cold dips for tailgating, here’s a couple:
But if you’re staying close to home, you’ll LOVE the Hot Muffuletta Dip. It’s a creamy, bubbly version of the Muffuletta Dip and always a crowd pleasing option. It packs the same flavors with a bit of cream cheese. It’s right up there with the award-winning Crawfish Queso on my list of favorite dips to serve.