Recipes for the table

Yarod

Cheese

Muffuletta Dip

Discover how to make delicious muffuletta dip, a perfect appetizer to use up leftover turkey and other ingredients.

done

Muffuletta Dip

Sunday Dinner

Muffuletta Dip

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A bowl of chopped antipasto salad with olives, cheese, salami, and vegetables, surrounded by slices of toasted bread on a dark surface.

Every Sunday after Thanksgiving is Gumbo Day. It is a family tradition that I hold close to my belly heart, and it is an oh-so-yummy way to use up that leftover turkey. The only things that really change on that menu are the appetizer and dessert.

I have already talked about the origin of Muffulettas in THIS post. What I didn’t talk about was the spelling and pronunciation; Muff-UH-letta or Muff-AH-letta. It’s kind of like Pimento/Pimiento; both are acceptable. This Muffuletta dip, to me, it’s a “clean out your refrigerator” kind of recipe. I mean, I literally had 6 out of 8 of the ingredients in my refrigerator that needed to be put to a tasty use.

It comes together quickly, but the only thing to really point out is that it needs to be made several hours in advance, or preferably overnight, for the flavors to develop. I like to serve it with NOLA French Bread, crostini, or in tonight’s case, just some store-bought bagel chips. Happy Sunday!

Muffuletta Dip

By Nicole Prep: 5 minsRefrigeration Time: 6 hrsTotal: 6 hrs 5 mins Servings: 3 cups A bowl of chopped antipasto salad with olives, cheese, salami, and vegetables, surrounded by slices of toasted bread on a dark surface. This zesty Muffuletta Dip has all of the flavors of the classic New Orleans sandwich!

Ingredients 

  • 1 cup Muffuletta or Italian olive salad, rinsed and drained well
  • ¼ cup chopped pepperoncini peppers
  • 1 medium jarred, roasted red bell pepper, cut into 1/4-inch dice
  • ¼ cup sliced black olives
  • 4 ounces salami, cut into ¼-inch dice
  • 4 ounces aged Provolone, cut into ¼-inch dice
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ cup chopped fresh flat-leaf parsley

Instructions 

  1. In a medium bowl, combine the first 7 ingredients. Cover and chill for at least 6 hours and up to 24 hours. Allow the mixture to set at room temperature for 30 minutes before serving. Stir in parsley. Serve with French bread crostini, or bagel chips. Leftovers can be stored, covered in the refrigerator for up to 3 days. Enjoy!

Nutrition

Calories: 408kcal, Carbohydrates: 5g, Protein: 22g, Fat: 34g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 62mg, Sodium: 2313mg, Potassium: 298mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1139IU, Vitamin C: 21mg, Calcium: 432mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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