Hot Muffuletta Dip Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Molly
Reviewed: Apr. 30, 2015
Wow, did we enjoy this recipe! We ate it hot the first night and cold the following day with the leftovers. Not caring for olives, I used extra giardiniera in their place. My store carried regular giardiniera and hot. I opted to use the hot as we like spicy/hot items. DH is not a cream cheese eater, but he sure enjoyed this dip. Thanks Savy, for a delicious appy that will be sure to be made again. It is really different and that was a huge part of its appeal.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: Apr. 3, 2015
This was way too salty, big disappointment!
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Reviewed: Mar. 24, 2015
Fabulous! Good cold and hot. I served it with crackers. A real keeper! Thanks Savuer!
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Photo by Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA
Photo by PatarinskiGabs
Reviewed: Feb. 18, 2015
I doubled the recipe for a Mardi Gras event and it turned out well! My only complaint is that I feel like it's a bit too chunky to make a very good dip, and I don't know how it will be when its cold. I'm serving it with butter crackers. Very flavorful! I'd suggest slicing the ingredients into smaller pieces next time.
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Reviewed: Feb. 18, 2015
This is excellent! I made this for Fat Tuesday last night and I can't say enough good things about this. I followed the recipe to a 'T' and was a little concerned it might be too salty, but it is so delicious and not at all too salty. Very savory and cheesy--yum! My husband loved it and said it was one of the best things I have ever made. Absolutely a keeper!
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Photo by Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA
Living In: Henderson, Nevada, USA

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Photo by Abbey
Reviewed: Nov. 7, 2014
I can't even describe how good this is. Cheesy, briney, meaty goodness. ! I doubled a batch for a Mardi-Gras themed birthday party, and I don't think there will be a drop left. The only change I made was using garlic powder instead of chopping garlic, purely out of laziness. Thinking I'll have to make another batch just for me tomorrow! Thank you Saveur for a great recipe that will be a favorite of ours for years to come.
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Photo by Abbey

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA
Living In: Cedar Rapids, Iowa, USA
Reviewed: Jul. 1, 2014
I don't even know what to say! Ate it cold then ate it hot on crusty french bread. MM AND MMMM.
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Photo by hazelnut

Cooking Level: Professional



 
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