Recipe: New Orleans Muffuletta Dip


Bring Fat Tuesday to your backyard barbecue this summer.

By: MaryAnn Dwyer 

Prep time: 20 minutes — Refrigerate: 1 hour — Total time: 1 hr. 20 min.

Ingredients
  • 2 cups salami, cut into small cubes
  • 2 cups capicola, cut into small cubes
  • 2 cups provolone cheese, cut into small cubes
  • 1 cup giardiniera, chopped
  • 3/4 cup celery, finely chopped
  • 1/2 cup roasted red peppers, chopped
  • 1/3 cup pepperoncini
  • 1/2 cup pimento stuffed green olives, finely chopped
  • 1/2 cup Kalamata olives, finely chopped
  • 3 Tbsp. capers
  • 2 cloves garlic, minced
  • 1/3 cup grated parmesan
  • 2 tsp. dried oregano
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1/3 cup fresh parsley, finely chopped
Instructions
  1. Add all ingredients, except parsley, to a large bowl and toss until well combined. Cover and chill in refrigerator for at least one hour before serving. Just before serving add parsley. Serve with pita wedges or toasted baguette slices. Will keep in refrigerator for up to 5 days.

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