Description
A flavorful and easy-to-make Mardi Gras Hot Muffuletta Dip combining olives, roasted red peppers, giardiniera, salami, and cheeses, baked to bubbly perfection for a festive appetizer.
Ingredients
Scale
Olive Mixture
- 6 oz pitted green olives
- 1/2 cup roasted red pepper
- 1/2 cup giardiniera (drained, discard pickles if any)
Cheese and Meat
- 8 oz cream cheese, softened
- 1 cup salami, cut into small cubes
- 4 oz provolone cheese, cut into small cubes
- 1 Tbsp grated mozzarella cheese
Seasoning and Garnish
- 1 tsp garlic powder
- 1 tsp fresh parsley, finely minced (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F to prepare for baking the dip.
- Process Vegetables: Place the pitted green olives, roasted red pepper, and drained giardiniera into a food processor fitted with a steel blade. Pulse until the mixture is coarsely chopped but not pureed.
- Combine Ingredients: Transfer the chopped mixture to a bowl. Add softened cream cheese, garlic powder, salami cubes, and provolone cheese cubes. Mix everything well until evenly combined.
- Prepare Baking Dish: Spray an oven-safe dish with non-stick cooking spray, then pour the dip mixture into the dish and spread evenly. Sprinkle the grated mozzarella cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and sprinkle with freshly minced parsley before serving warm as a festive Mardi Gras appetizer.
Notes
- Ensure the giardiniera is well-drained to avoid excess moisture in the dip.
- You can substitute mozzarella with provolone or Monterey Jack for different flavor profiles.
- This dip pairs wonderfully with crusty bread, crackers, or raw vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Use a food processor for quick and even chopping of vegetables and olives.
