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!
Nutrition
One whole recipe of muffuletta mix is about 1380 calories. Use about 1/3 for dip. One whole recipe of dip is about 1757 calories, about 42 tbsp at 42 calories each. Nutrition facts are approximations.
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- Muffuletta mix
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- Muffuletta cheese dip
Resource links
- https://www.boscoli.com/node/8
- Boscoli family Italian olive salad
- http://www.seriouseats.com/recipes/2013/02/classic-new-orleans-muffuletta-recipe.html
- Classic New Orleans muffuletta sandwich from Serious Eats
- https://www.thrillist.com/travel/new-orleans/the-big-easys-five-best-muffalettas
- The Big Easy’s 5 Best Muffulettas from Thrillist
- http://www.foodtimeline.org/foodsandwiches.html#muffulettas
- Muffuletta history from Food Timeline
- https://www.southernliving.com/dairy/cheese/pimento-cheese-history
- Pimento cheese history from Southern Living
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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!