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Hot Muffuletta Dip

Hot Muffuletta Dip


"A tasty hot-and-spicy spread worthy of your your Mardi Gras celebration. I find giardiniera in the store by the pickles and other jarred, pickled vegetables. I like to serve this with chunks of French or focaccia bread, but it's great with crackers or tortilla chips, too."
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45 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1552 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
  3. Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 20
  1. 23 Ratings

Most helpful positive review

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 ...

Most helpful critical review

This was way too salty, big disappointment!

Most helpful
Most positive
Least positive

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 don't even know what to say! Ate it cold then ate it hot on crusty french bread. MM AND MMMM.

Hi everyone! Thanks for looking at my recipe and thanks to those that made and enjoyed. A couple of things lost in the editing process...definitely put a rough chop to the veggies, and make c...

Wow! It was love at first bite for us and this dip which now has a permanent home in my recipe box. I actually ended up making it twice in one week. Only a couple changes mostly for personal ...

Fabulous! Good cold and hot. I served it with crackers. A real keeper! Thanks Savuer!

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 i...

Baked a double batch in a cast iron skillet and served in the skillet with chunks of French bread on the side. Guests loved it! Lots of flavor without any specific ingredient overpowering the ta...

So darn good! I chopped everything really fine and added some jalapeños and hot sauce too. The folks at the Mardi Gras party kept asking who made it. They loved it! Thank you!!!

I doubled the recipe for a cocktail party and received raves. Many asked me for the recipe. I followed the recipe, however I did chop the green olives and all the pickled vegetables. I am having...

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