My husband’s parents are born and raised in the New Orlean’s area, so my husband has always had a special place in his heart for Cajun food. On our first year of dating, I surprised my husband for his birthday with tickets to see a Saint’s football game. The first thing on the agenda when we arrived was to get a Muffaletta as soon as possible (and a po boy, and gumbo, and a hurricane but who’s counting!!!). I had never even heard of these before, but boy was I changed when I did. The bread is out of this world, mixed with olive dressing, cheese and plenty of cured meats!

This dip is a rift on that sandwich, and it surely does the trick. This has become a staple at all of our Superbowl parties! If you need a game day appetizer, this one is always a big hit. A pro tip is to double the olive/Giardiniera /roasted red pepper mixture, freeze half so that the next time you want to make this dip all you have to do is thaw it out and mix it in with the creamy ingredients!

Why You Should Make Muffuletta Dip

Unique. This is a welcome change from classic spinach or buffalo dip.
Crowd Pleaser. This will be the most popular dip at the party!
Make ahead. This can totally be prepped before the party and popped in the oven before guests arrive.

Here’s what you’ll need:

Cream Cheese – at room temperature
Pepperoni & Salami – the meats of the dish
Green Olives – part of the briny olive mixture
Giardiniera Pepper Mix – another briny ingredient
Roasted Red Peppers – drained and chopped
Mozzarella Cheese – cut into cubes
Mayo – just a quarter cup
Garlic – minced for flavor
Ritz Crackers – for serving

Muffuletta Dip Tips

Olive/Pepper Mixture – use your food processor to chop it up! So much faster than hand chopping.
Prep ahead – If you want, go ahead and mix everything and put the dip into your pan. Pop it in the fridge until ready to cook. Maybe add a few more minutes if you refrigerate overnight.

This post may contain affiliate links, please read our disclosure policy for details.

How To Make New Orleans Muffuletta Dip

Heat. Preheat your oven to 350 degrees Fahrenheit.
Prep. Prep all your ingredients that need to be chopped, so they are ready to be mixed in with your creamy ingredients. I use my food processor to chop the olives/peppers/giardiniera mix. I like to set my cream cheese on the counter a few hours prior, so it is nice and soft.
Mix. Once all your meat and veggies are chopped, mix all the ingredients in a large mixing bowl (except for parsley if you are opting to garnish with this). Season with a dash of salt and pepper. Scoop the entire mixture into an 8×8 or 9×9 baking dish and smooth the top.
Bake. Bake in the oven for 25-30 minutes until the top is bubbling, and the top is turning golden brown.
Serve. Garnish with parsley, and serve with ritz crackers, enjoy!

Like this recipe?

Subscribe to Receive More Weekly Recipes!

Trust in the Lord with all your heart
    and lean not on your own understanding;"
Proverbs 3:5

More recipes like this: