Muffuletta cheese dip is a savory dip or spread that is just great for entertaining. The Gardener has regular wine and cheese gatherings with his “man group” and they really enjoyed my concoction. I hope you will enjoy it too!
You will need 2 bowls, spoon or spatula, measuring cups and spoons, and 2 storage containers.
Begin by making a muffuletta mix (this can also be used to make muffuletta sandwiches.) Place the contents of the Italian olive salad jar in a bowl. Add sliced kalamata olives and capers and mix well. Store in tightly closed container in refrigerator.
Tips: 1. If you can’t find Boscoli Italian olive salad (I ask my World Market to order it for me), you can try a giardiniera and add green and kalamata olives and capers. 2. This mix should be enough to make the dip 3 times. In a medium bowl stir together mayonnaise, muffuletta mix, Pickapeppa sauce, and Creole seasoning. Tip: Cajun spice blend can be substituted with 1 tsp salt, 1/2 tsp cayenne, 1/4 tsp paprika, 1/4 tsp black pepper. Be sure to only use about ¼ tsp of this blend! Stir in the grated cheese until thoroughly mixed. Will store for 1 week in refrigerator.
Serve with crisps (I like Trader Joe’s fig or pomegranate) or crackers. Will also make an amazing grilled cheese sandwich!
Use muffuletta ingredients to make a savory cheese dip or spread. Flavors include cheddar and Italian olive salad. Similar to pimento cheese, muffuletta cheese dip is delicious on crackers, crisps, or bread.
Ingredients
- 1 32 oz. Boscoli Family Italian olive salad
- 3 oz. Kalamata olives, pitted, drained, sliced
- ¼ 3.5 oz. bottle capers
- ¾ cup Duke's mayonnaise
- ½ cup muffuletta mix
- 10 drops Pick A Peppa sauce (or Worcestershire sauce to taste)
- ¼ tsp Cajun seasoning (I recommend Tony Chachere's Creole Seasoning)
- 8 oz. sharp Cheddar cheese, grated
Instructions
- Begin by making a muffuletta mix (this can also be used to make muffuletta sandwiches.) Place the contents of the Italian olive salad jar in a bowl. Add sliced kalamata olives and capers and mix well. Store in tightly closed container in refrigerator.
- In a medium bowl stir together mayonnaise, muffuletta mix, Pickapeppa sauce, and Creole seasoning.
- Stir in the grated cheese until thoroughly mixed. Will store for 1 week in refrigerator.
- Serve with crisps (I like Trader Joe's fig or pomegranate) or crackers. Will also make an amazing grilled cheese sandwich!
Notes
Tips: 1. If you can't find Boscoli Italian olive salad (I ask my World Market to order it for me), you can try a giardiniera and add green and kalamata olives and capers. 2. This mix should be enough to make the dip 3 times. 3. Cajun spice blend can be substituted with 1 tsp salt, 1/2 tsp cayenne, 1/4 tsp paprika, 1/4 tsp black pepper. Be sure to only use about ¼ tsp of this blend!
Affiliate links: if you make a purchase using these links, I’ll receive a small compensation towards maintaining this blog, at no extra cost to you.
Sorry this is so late! Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
I had never heard of it before. This internet socialization teaches us so very much. Your dish sounds delicious! TFS
Hey Clearissa, I mixed together two of my favorite cuisines, New Orleans and North Carolina!
What a great idea! I love muffuletta sandwiches but who would have thought about it as an appetizer? You did! I love it! Thanks for sharing at the What’s for Dinner party!
Thanks, Helen. This cheese spread has been a big hit. It’s a mashup of pimento cheese and muffuletta!