Dinner

Muffuletta Dip Recipe

ByClara Bennett January 5, 2026January 5, 2026

Introduction

This Muffuletta Dip brings the bold flavors of the classic New Orleans sandwich into an easy, shareable appetizer. Loaded with olives, Italian meats, and cheeses, it’s perfect for parties or cozy nights in.

A large round bread bowl with a golden brown crust topped with sesame seeds holds a creamy dip filled with chopped pieces of green bell pepper, red bell pepper, chunks of ham, and melted cheese on top. Around the bread bowl, there are roughly cut golden toasted bread cubes placed on a white marbled surface. The dip appears thick and rich with visible layers of creamy cheese and colorful vegetable and meat pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 garlic cloves, finely chopped
1 (8-oz.) package cream cheese, softened
1 cup chopped pitted mixed olives
1 cup shredded provolone
1/2 cup store-bought or homemade chopped roasted red peppers
1/2 cup store-bought or homemade giardiniera
1/4 cup shredded Parmesan
3 ounces mortadella, chopped
2 ounces coppa, chopped
2 ounces sweet soppressata, chopped
2 tablespoons drained capers
1 (1-lb.) sesame or plain round boule
Crackers, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a large bowl, combine garlic, cream cheese, olives, provolone, roasted red peppers, giardiniera, Parmesan, mortadella, coppa, soppressata, and capers. Mix thoroughly to blend all ingredients.
Step 2: Cut out the center of the bread boule, leaving a 1-inch border to create a bread bowl. Scoop out the inside bread and tear or cut it into 1-inch pieces. Place the bread bowl and bread pieces on a baking sheet.
Step 3: Fill the bread bowl with the prepared dip mixture and place the baking sheet in the oven. Bake for 30 to 35 minutes, until the dip is warmed through. Remove bread pieces if they start to brown too much.
Step 4: Serve the dip warm with the toasted bread bowl pieces and crackers on the side for dipping.

Tips & Variations

For an extra creamy texture, stir in a splash of olive oil before baking.
Use a mixture of green and black olives for a more complex olive flavor.
Substitute the Italian meats with your favorite cured meats or add chopped artichoke hearts for a twist.
To make it vegetarian, omit the meats and increase the amount of olives and roasted peppers.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short bursts, stirring in between. The bread bowl is best enjoyed fresh but can be toasted again before serving leftover dip.

How to Serve

A close-up shows a woman's hand holding a piece of soft, thick white bread topped with a chunky, creamy mixture that includes pink bits of meat, green capers, and small pieces of red pepper. On the white plate below are two more pieces of bread: one is plain and torn, revealing a light, fluffy texture inside, and the other is a square piece of bread with a golden-brown crust sprinkled with sesame seeds. Next to the bread is a small dollop of the same creamy mixture with visible red, pink, and green chunks, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can combine the dip ingredients and refrigerate them overnight. Fill the bread bowl and bake just before serving for the best texture and freshness.