Muffuletta Dip

Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.


1 cup Italian olive salad, drained (like Boscoli Italian Olive Salad) I substituted  Giardiniera that I added some chopped green olives and capers to since I couldn’t find Italian olive salad.

1 cup diced salami (about 4 oz.)

1/4 cup grated Parmesan cheese

1/4 cup chopped pepperoncini salad peppers

1 (2 1/4-oz.) can sliced black olives, drained

4 ounces provolone cheese, diced

1 celery rib, finely chopped

1 red bell pepper, chopped

1 tablespoons olive oil 

1/4 cup chopped fresh parsley

Serve with: French bread crostini or pita chips


Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini or pita chips. Store leftovers in refrigerator up to 5 days.

To use leftovers, toss in a Caesar salad or add to a flat bread or thin pizza crust along with additional grated provolone or mozzarella for a Muffuletta Pizza.  Also good tossed with cooked rotini pasta and Italian dressing for a Muffuletta pasta salad.