This Muffuletta Dip is an easy low carb recipe based on my favorite sandwich in the Big Easy. This dip is perfect for any Game Day snacking or family gatherings. Loaded with flavor and ready in no time.
Muffuletta: the second most famous sandwich in New Orleans
Most of the time when you think of famous New Orleans sandwiches the Po’ Boy is the first thing to come to mind. The Muffuletta is a hybrid sandwich that may be lesser known but I promise it’s packed with meaty goodness. The Muffuletta definitely has Italian roots but it’s a New Orleans original. It’s said to have been created by the owner ( a Sicilian immigrant) of the Central Deli on Decatur st in 1906. The massive sandwich consists of olive salad, Italian meats and cheeses piled high on a 9” round sandwich roll. It’s normally cut into triangle slices and sold by the slice or shared with a number of people.
Over the years many other delis and restaurants have created their own versions with different combinations of meats and cheeses although the olive salad is a mandatory component of the sandwich. The other main debate is whether the sandwich should be served hot or cold. I’m definitely on the fence in this question. Both are quite delicious and it’s amazing how different the same ingredients can transform when heated. The melted cheese along with the warm Italian meats really do come alive when heated but I am also a fan of the classic version served cold.
Now let’s talk about this Muffuletta Dip
The dip itself is super easy to prepare. Simply dice up the meat and cheese and make sure your cream cheese is completely softened. Next fold the ingredients together with a spatula and it’s ready to go. If you don’t want to buy the Olive Salad you can use this recipe for a quick homemade version.
- 1 cup diced green olives
- 2 tbsp diced capers
- ½ cup kalamata olives
- ¼ cup diced carrots
- ¼ cup diced celery
- 2 tbsp red wine vinegar
- ¼ diced roasted red pepper
- ¼ cup diced peperoncini
- 2 tbsp olive oil
- 2 tsp Italian seasoning
I decided to serve the dip in a ball by forming it in plastic wrap then chilling it for about 30 minutes before serving. You can serve the muffuletta dip in any dish you like or you can serve it warm and top with extra Swiss or provolone on top. I find the dip can become a little greasy when heated but still quite tasty.
What meats and cheese are in a muffuletta?
I have seen lots of different meat and cheese combinations but I’ve found the most common to be ham and salami with Swiss cheese. I know the swiss seems like a strange pairing with Italian meats. Feel free to substitute provolone or mozzarella cheese. Italian meats like: Mortadella, pepperoni and Capicola can also be added. Any combination of these meats and cheeses are fantastic and you can play with the ingredients you prefer.
Need More Appetizer Inspiration?
- mix together softened cream cheese, boursin cheese, red wine vinegar and parmesan cheese
- fold in chopped salami, ham, swiss and olive salad
- to serve cold place in fridge for 15 minutes to firm up if serving immediately. if serving later take out at least 30 minutes before serving to soften up
- To serve hot place in a oven safe dish ad bake at 350 degrees F. for about 15-20 minutes. blot any excess grease from the top. Then sprinkle shredded cheese on top and broil for a few minutes to melt cheese.
- Serve with Veggies, Crustini, crackers, Pork Rinds or Cheese crisps
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