Thursday, August 21, 2014
Muffuletta Dip (Giveaway winner too!)
Yes, I've been a bad, bad blogger once again. I suck, I admit it.
I'm just so terribly busy in my real life, not that this isn't real life, but you know what I mean right?
It hasn't been because I haven't been cooking and baking. I have been. Honestly. I bring you this recipe as proof.
This is our new favorite dip! It's so good!
I posted a picture of it on Facebook and got some great feedback, so I knew I had to share this with you all.
If you're not familiar with Muffuletta let me explain. The Muffuletta is a sandwich that is very popular in New Orleans. Here is a little info:
The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread. It's a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone.
So it's a delicious sandwich and now it's a delicious dip! I tweaked this a bit from the original recipe. (Don't I always?). I added pickles cause it just seemed like the right thing to do. The original also called for 1/2 green and 1/2 black olives, but my boys don't like green olives so I used only black. Feel free to substitute whatever you'd like. It's a very forgiving dip!
Feel free to scoop up any leftovers and use them as a filling on a sandwich. I can tell you that's what one of my boys did and he loved it!
I promise you this will become one of your favorites. Football season is just around the corner and you know that means it's dip time!
Oh before I forget...the winner of my last giveway!!
Robin I sent you an email! Congrats!
Let's all go make some dip!
Adapted from a recipe at the Lettered Cottage
½ lb. deli-style ham - chopped
¼ lb. salami, any variety – chopped
¼ lb slicing pepperoni - chopped
2 cups Italian blend cheese - shredded
1/2 cup green onion - chopped
4 pepperoncini , chopped (optional)
½ cup chopped pickles
1 cup black olives, chopped
1 cup mayo
1/4 cup Zesty Italian dressing
1/2 - 1 cup Roma tomatoes - seeded and chopped
Whisk mayo and dressing together in a large bowl. Add all the remaining ingredients together except the tomatoes. Refrigerate for at least an hour to overnight. Adjust the mayo/dressing amounts to make as creamy (or not) as you prefer.
Add tomatoes right before serving. Serve with crackers.