Muffuletta Dip

Muffuletta Dip

David Venable

Prep Time: 15 minutes

Serves: 8 to 12 people

Ingredients

  • 4 oz mild or sharp provolone
  • 2 oz Genoa salami
  • 2 oz Capicola
  • 2 oz mortadella
  • 1 cup Giardiniera, drained
  • 1/2 cup green olives with pimentos, drained
  • 1/4 cup extra virgin olive oil
  • 1 tsp Italian seasoning herbs
  • 1/2 cup whipped cream cheese
  • 2 Tbsp parsley, chopped fine

Preparation

Chop deli meats and cheese then set aside.

In a bowl of a food processor, quickly pulse giardiniera and olives, then add in deli meats and provolone. Pulse everything until chopped fine and uniform. Remove ingredients from the food processor, place in a medium sized mixing bowl and fold in herbs and cream cheese.

Heat oven to 375˚F. Once oven is ready, cut focaccia in half, then cut bread lengthwise in 1/4" wide slices and place on cookie sheets; drizzle with olive and bake for about 15 minutes. Remove from oven when bread is toasted and lightly crispy, allow to cool.
Spoon dip into your favorite serving bowl and serve alongside toasted focaccia.

 

  • 1 (10-oz) loaf of focaccia
  • extra virgin olive oil for drizzling

 

Cook's Notes

This recipe can be made a day in advance. Keep cold overnight and allow to come to room temperature before serving.

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