Hot Muffuletta Dip Recipes

MUFFALETTA DIP

Muffaletta Dip image

Dip everyone loves! Serve with Wheat Thins®.

Provided by Rosemary Branson

Categories Cheese Dips and Spreads

Time 25m

Yield 18

Number Of Ingredients 7

Ingredients

½ cup chopped stuffed olives
¼ cup chopped black olives
2 tablespoons Italian dressing
1 (8 ounce) package cream cheese
1 cup shredded mozzarella cheese
4 slices smoked ham, chopped
4 slices hard salami, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine stuffed olives, black olives, and Italian dressing together in a bowl. Mix cream cheese, mozzarella cheese, ham, and salami together in a separate bowl. Spread cheese mixture into a pie plate.
Bake in the preheated oven until bubbling, 15 to 20 minutes. Top dip with olive mixture.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 1.2 g, Cholesterol 27.5 mg, Fat 9.8 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 456 mg, Sugar 0.2 g

MUFFULETTAS

Muffulettas image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.

MUFFULETTA

Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

HOT MUFFALETTA SANDWICH

Hot Muffaletta Sandwich image

This recipe was originally submitted by Mean Chef (IHHDRO), and I adopted it after he left the site. My original review stated, "This is an incredible sandwich...the kind that you order from a great soup/sandwich deli. I loved it as is, but Hubby would have liked a few less capers, as he isn't as much of a salt-fiend as I am. I did have to use a sweet yellow onion, as I had forgotten to pick up a red one. I also used black forest ham and roma tomatoes. Great sandwich." We have made this several times and love this sandwich.

Provided by Ms B.

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 French rolls
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
4 -6 garlic cloves, finely chopped
3 -4 teaspoons capers, drained
2 -3 pinches dried oregano, crushed
1/2 cup roasted red pepper, diced
4 pickled peppers, mild, sliced
1/2 red onions or 1/2 sweet yellow onion, thinly sliced
1/2 cup pimento stuffed olive, sliced
1 large tomatoes, thinly sliced
4 ounces dry salami, thinly sliced
4 ounces smoked turkey or 4 ounces mortadella
8 ounces provolone cheese, thinly sliced
olive oil, for brushing

Steps:

Open the rolls and pull out a bit of their fluffy insides.
Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano.
Layer one side of each roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally the cheese.
Replace roll tops, close up tightly and press together well to help seal.
Heat a heavy nonstick skillet over medium-high heat and lightly brush the outside of each roll with olive oil.
Place 2 sandwiches at a time in the hot pan.
Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted.
The sandwiches also can be pressed by placing a heavy skillet on top during grilling.
(If the bread is browning too quickly, reduce heat to medium.) Cook sandwiches until golden brown on one side, then turn and brown the second side.
Sandwiches are ready when crisply golden and the cheese has oozed a bit and crisped in places.
Cut into halves and eat right away.

Nutrition Facts : Calories 412.3, Fat 25.7, SaturatedFat 11.8, Cholesterol 46, Sodium 1171.3, Carbohydrate 25.5, Fiber 2.3, Sugar 2.3, Protein 20.3

MUFFULETTA DIP

Muffuletta Dip image

Made with ham, salami and olives, our cheesy baked Muffuletta Dip is a delicious take on the classic New Orleans sandwich.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 30m

Yield Makes 2-1/4 cups dip or 18 servings, 2 Tbsp. dip and 11 pieces.

Number Of Ingredients 8

Ingredients

1/2 cup pimento-stuffed green olives, chopped
1/4 cup black olives, chopped
2 Tbsp. KRAFT Lite House Italian Dressing
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
4 slices OSCAR MAYER Smoked Ham, chopped
4 slices OSCAR MAYER Hard Salami, chopped
large thin wheat snack crackers

Steps:

Heat oven to 350ºF.
Combine olives and dressing.
Mix next 4 ingredients; spread onto bottom of 9-inch pie plate.
Bake 15 to 20 min. or until heated through. Top with olive mixture. Serve with crackers.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g