Real Recipes From Real Home Cooks ®

muffuletta dip

a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

For the uninitiated, a muffuletta is traditionally a sandwich on a round Sicilian sesame bread, originated by Italian immigrants in New Orleans. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold. This recipe is a fun variation of the muffuletta. Recipe & photo:

serves Makes 22 servings
prep time 25 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For muffuletta dip

  • 1 jar
    (16 oz.) pickled mixed vegetables (giardiniera)
  • 1 pkg
    (8 oz.) cream cheese, cut up
  • 1 c
    shredded provolone cheese (4 oz.)
  • 2 oz
    cooked ham, finely chopped
  • 1/2 c
    pitted kalamata and/or green olives, rinsed, drained, and chopped
  • 2 clove
    garlic, minced
  • 1 tsp
    dried italian seasoning, crushed
  • 1/4 tsp
    crushed red pepper (optional)
  • milk
  • thinly sliced salami
  • focaccia squares or sliced ciabatta bread, toasted

How To Make muffuletta dip

  • 1
    Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (should be about 1 cup).
  • 2
    In a 1-1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
  • 3
    Cover and cook on LOW for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 Tbsp.) to reach dipping consistency.
  • 4
    Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally, and adding milk as necessary. Serve with salami on toasted bread.