Muffuletta Dip
A bold and zesty dippable version of the classic southern style New Orleans muffuletta olive salad sandwich.
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Servings: 6
Ingredients
- 1/4 lbs. hard salami
- 1/4 lbs. provolone cheese
- 3/4 cup diced pepperoni
- 2-1/2 tbsp chopped pimentos
- 1/2 cup diced green olives
- 1/3 cup diced kalamata olives
- 6-7 diced pepperoncini peppers
Vinaigrette
- 1/4 cup red wine vinegar
- 3 tbsp extra virgin olive oil
- 1-1/2 tbsp liquid from pepperoncini jar
- 1 tbsp fresh parsley
- 1 tbsp fresh thyme
Instructions
- Dice salami, pepperoni, and cheese into small cubes.
- Dice olives and pepperoncini peppers into small bite-sized pieces.
- Mix meats, cheese, olives, peppers, and pimentos in a medium-sized bowl.
- For the vinaigrette, chop the fresh herbs and mix them with vinegar, olive oil, and a small amount of liquid from the pepperoncini pepper jar.
- Toss muffuletta mix with the vinaigrette.
- Serve room temperature or cover and refrigerate for 1-2 hours and serve cold.
Notes
KKM Recommended Dippers and Serving Ideas
- We like to serve this with slices of toasted flatbread or pita bread.
- You can also serve it with a sturdy cracker or on toasted baguette rounds.
- Make it a salad by topping fresh greens with a few tablespoons of the dip mixture. Crumble croutons on top for a crunchy texture.
- Eat it as a condiment by topping burgers and hot dogs with the dip.
- Eat it with a spoon right out of the jar for a delicious low-carb snack.