You'll feel like you are in the Big Easy when you dig into this delicious cheesy Hot Pepperoni Muffuletta Dip. It's cheesy, briny, meaty and oh so good!

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

1. To make the dip,  gather up all the ingredients, including Hormel® Pepperoni.

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!

Hot Pepperoni Muffuletta Dip, Muffuletta Dip

Appetizer, Dips

American

Yield: 12 servings

Author: Renee Paj

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

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine all ingredients except the parsley.
3. Spread mixture into an oven safe dish. Bake in oven for 25 -30 minutes or until dip is hot and bubbly.
4. Garnish with fresh parsley and serve hot with crusty bread or crackers.

NOTES:

Adapted from Allrecipes

Calories
134.57

Fat (grams)
11.76

Sat. Fat (grams)
5.84

Carbs (grams)
1.95

Fiber (grams)
0.30

Net carbs
1.64

Sugar (grams)
0.93

Protein (grams)
5.46

Sodium (milligrams)
302.36

Cholesterol (grams)
28.41

Nutritional Information provided is an estimate.

Copyright © 2014 Renee's Kitchen Adventures

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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 

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