Best 3 Muffuletta Dip Slow Cooker Recipes

Indulge in the vibrant flavors and rich history of New Orleans with our tantalizing Muffuletta Dip. Inspired by the iconic Muffuletta sandwich, this dip captures the essence of New Orleans cuisine in a delectable spread. Dive into a symphony of flavors with a creamy base infused with zesty olive salad, tangy provolone cheese, and a medley of cured meats, including savory ham, flavorful salami, and spicy pepperoni. This irresistible dip is perfect for any occasion, whether you're hosting a lively party or enjoying a cozy night in. Served with a crispy baguette or crackers for dipping, it's a culinary journey that will transport your taste buds to the heart of the Big Easy. But that's not all! This article also presents a collection of equally enticing recipes that showcase the versatility of the Muffuletta Dip. Discover variations like the Muffuletta Dip Casserole, a hearty and comforting dish that combines the dip with pasta and gooey cheese. If you crave a lighter option, the Muffuletta Dip Stuffed Avocados offer a refreshing and flavorful twist. And for those who love a classic, the Muffuletta Dip Sandwich elevates your lunchtime routine with a burst of New Orleans charm. Get ready to embark on a culinary adventure with our Muffuletta Dip and its accompanying recipes, promising an unforgettable taste experience that will leave you craving more.

Here are our top 3 tried and tested recipes!

MUFFULETTA DIP, SLOW COOKER

Muffuletta dip, slow cooker image

The convenience of the slow cooker makes this dip a snap to make and it's perfect for game day. Feeds a bunch of hungry football fans.SouRce unknown

Provided by Lynnda Cloutier @eatygourmet

Categories Meat Appetizers

Number Of Ingredients 11

Ingredients

- one jar pickled mixed vegetables, 16 ounces, giardiniera
- one package cream cheese, cut up, 8 ounces
- 1 cup shredded provolone cheese, 4 ounces
- 2 ounces cooked ham, finely chopped
- 1/2 cup pitted kalamata and/or green olives, rinsed, drained, and chopped
- two cloves garlic, minced
- 1 teaspoon dried italian seasoning, crushed
- 1/4 teaspoon crushed red pepper, optional
- milk
- thinly sliced salami
- focaccia squares, toasted

Steps:

rinse and drain pickled vegetables. Remove stems from peppers. Chopped vegetables. You should have about 1 cup. In a 1 1/2 or 2 quart slow cooker, mix pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning and if desired crushed red pepper.
Cover and cook on low heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk, 2 to 3 tablespoons, to reach dipping consistency. Serve at once or keep warm covered, on warm setting or low heat setting for up to two hours, stirring occasionally and adding milk as needed. Serve with salami on toasted bread. Make 22 servings.

REAL N'AWLINS MUFFULETTA

Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

Ingredients

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Steps:

To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

MUFFULETTA DIP

MUFFULETTA DIP image

For the uninitiated, a muffuletta is traditionally a sandwich on a round Sicilian sesame bread, originated by Italian immigrants in New Orleans. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold. This recipe is a fun variation of the muffuletta. Recipe & photo: bhg.com

Provided by Ellen Bales @Starwriter

Categories Other Appetizers

Number Of Ingredients 11

Ingredients

1 jar(s) (16 oz.) pickled mixed vegetables (giardiniera)
1 package(s) (8 oz.) cream cheese, cut up
1 cup(s) shredded provolone cheese (4 oz.)
2 ounce(s) cooked ham, finely chopped
1/2 cup(s) pitted kalamata and/or green olives, rinsed, drained, and chopped
2 clove(s) garlic, minced
1 teaspoon(s) dried italian seasoning, crushed
1/4 teaspoon(s) crushed red pepper (optional)
- milk
- thinly sliced salami
- focaccia squares or sliced ciabatta bread, toasted

Steps:

Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (should be about 1 cup).
In a 1-1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
Cover and cook on LOW for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 Tbsp.) to reach dipping consistency.
Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally, and adding milk as necessary. Serve with salami on toasted bread.

Tips:

For a creamy dip, use full-fat cream cheese and sour cream. For a lighter dip, use low-fat or fat-free dairy products.
If you don't have olive salad, you can make your own by chopping up some olives, celery, carrots, and bell peppers.
Feel free to add other ingredients to your dip, such as chopped cooked meat, seafood, or vegetables.
Serve the dip with crackers, bread, or vegetables for dipping.
If you're making the dip ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

Whether you're looking for a quick and easy appetizer or a hearty party dip, this Muffuletta Dip is sure to please everyone. With its creamy texture, flavorful ingredients, and versatile serving options, this dip is a winner. So next time you're looking for a crowd-pleasing recipe, give this Muffuletta Dip a try.