Seriously though, this dip is soooo addictive! It's so full of things I love and it reminds me of a city I love...New Orleans!
If you've ever had the pleasure of sitting along the banks of the Mississippi enjoying a muffuletta purchased from Central Grocery on Decatur Street in the French Quarter, this dip will take you right back there.
The traditional muffuletta is prepared with a signature olive salad that consists of olive and giardiniera elements, cured meats and provolone and mozzarella cheeses served on a Sicilian sesame bread. Like the original, this muffuletta dip has olive, giardiniera, cured meat (in this case, Hormel® Pepperoni), and provolone cheese.
I served my muffuletta dip with crusty bread slices. It is a taste sensation!
How to make Hot Pepperoni Muffuletta Dip
2. Chop up about one cup of pepperoni.
3. Add all the ingredients except the chopped parsley to a large bowl and thoroughly combine.
4. Spread mixture into an oven safe ceramic dish.
5. Bake in a preheated oven (350 degrees F) until hot and bubbly, about 30 minutes, then top with a tablespoon of chopped fresh parsley. Serve with crusty bread or crackers.
I'll be making this dip for our New Year's Eve celebration this year...and Mardi Gras....and maybe just because!
Because it tastes so darn good!
Yield: 12 servings
Hot Pepperoni Muffuletta Dip
prep time: 10 Mcook time: 30 Mtotal time: 40 M
Briny, cheesy, meaty warm dip made with pepperoni reminiscent of the sandwich made famous by Central Grocery in New Orleans.
ingredients:
- 1 - 8 oz. package of cream cheese, softened
- 1 cup pepperoni, coarsely chopped (I used Hormel)
- 1/2 cup sliced green pimento stuffed olives
- 1/2 cup roasted red peppers, drained and chopped
- 1/2 cup mild or hot giardiniera, drained and chopped (find in the grocery store by the pickles)
- 4 oz. provolone cheese, cubed
- 1 clove minced garlic
- 1 TBSP chopped fresh parsley
instructions:
How to cook Hot Pepperoni Muffuletta Dip
- Preheat oven to 350 degrees F.
- In a large bowl, combine all ingredients except the parsley.
- Spread mixture into an oven safe dish. Bake in oven for 25 -30 minutes or until dip is hot and bubbly.
- Garnish with fresh parsley and serve hot with crusty bread or crackers.
NOTES:
Adapted from Allrecipes
Calories
134.57
134.57
Fat (grams)
11.76
11.76
Sat. Fat (grams)
5.84
5.84
Carbs (grams)
1.95
1.95
Fiber (grams)
0.30
0.30
Net carbs
1.64
1.64
Sugar (grams)
0.93
0.93
Protein (grams)
5.46
5.46
Sodium (milligrams)
302.36
302.36
Cholesterol (grams)
28.41
28.41
Nutritional Information provided is an estimate.
Copyright © 2014 Renee's Kitchen Adventures
Pin Hot Pepperoni Muffuletta Dip to your Pinterest Boards and share the yumminess!
If you like this recipe, you might also like these other appetizer recipes:
 |
| Creamy Ranch Buffalo Chicken Dip |
 |
| Italian Chicken Sausage Stuffed Mushrooms |
 |
| Easy Pizza Rolls |
Like what you see? Follow RKA on all these social networks!!
>
This looks and sounds amazing. I love a muffuletta and had the one at the Central Market a few years ago.
ReplyDeleteI LOVE muffuletta sandwiches! This dip sounds absolutely delicious and would be perfect for a holiday party or game day. :)
ReplyDeleteThis is such a great recipe, Renee! So perfect for any occasion. Love your photos too!!
ReplyDeletelooks good always looking for something good
ReplyDeleteThis looks like the perfect dip for a party! I love it and have some pepperoni in my fridge I want to use!
ReplyDeleteI am catching up on all your good eats Renee - and of the last several posts I've read, this recipe is the one that has my name written all over it. Yum! Hugs!
ReplyDeleteLooks great - any recommendations for modifications if using a slow cooker?
ReplyDeleteHi Amy! I have not made this in a crockpot, but I don't see why it wouldn't work. Let me know how it works out!
DeleteThis dip looks amazing! Get into my mouth... asap!
ReplyDeletehahaha thank you!
ReplyDeleteMy husband just made this dip and OMG. It's phenomenal. His signature dip has always been hot crab dip, but I think this might be in the rotation now. He followed the recipe exactly, no tweaks.
ReplyDelete