Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- ½ cup mayonnaise
- 1 cup muffuletta olive salad, drained and chopped (reserve 2 tablespoons for topping)
- 1½ cups shredded provolone cheese, divided
- 1 cup shredded mozzarella cheese, divided
- ½ cup Genoa salami, finely chopped
- ½ cup deli ham, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Toasted baguette slices, crackers, or pita chips for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, 8×8-inch dish, or 10-inch cast iron skillet with cooking spray or a thin layer of olive oil.
- Create the Creamy Base: In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Using a wooden spoon or rubber spatula, mix vigorously until completely smooth and well blended with no lumps remaining. This creates the luscious foundation for your dip.
- Add the Flavor Components: To the cream cheese mixture, add the drained and chopped muffuletta olive salad (reserving 2 tablespoons for topping), minced garlic, Italian seasoning, red pepper flakes (if using), and black pepper. Stir until everything is evenly distributed throughout the mixture.
- Fold in Cheeses and Meats: Add 1 cup of the provolone cheese, ¾ cup of the mozzarella cheese, all of the chopped salami, and all of the chopped ham to the bowl. Fold everything together gently but thoroughly, ensuring the meats and cheeses are evenly distributed throughout the creamy base.
- Transfer to Baking Dish: Spread the mixture evenly into your prepared baking dish, smoothing the top with your spatula. The mixture should be spread edge to edge in an even layer.
- Add Cheese Topping: Sprinkle the remaining ½ cup provolone and ¼ cup mozzarella evenly over the top of the dip. Scatter the reserved 2 tablespoons of olive salad across the cheese layer for extra flavor and visual appeal.
- Bake: Cover the dish loosely with aluminum foil and bake for 15 minutes. This allows the dip to heat through without over-browning the cheese.
- Finish and Brown: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and beginning to turn golden brown around the edges. The dip should be hot throughout and bubbling at the sides.
- Garnish and Serve: Remove from the oven and let cool for 5 minutes to allow the dip to set slightly. Sprinkle with fresh chopped parsley for a pop of color. Serve warm with toasted baguette slices, crackers, or pita chips.
Notes
- Olive Salad Brands: Boscoli and Central Grocery make excellent jarred muffuletta olive salads available online. If making your own, ensure it’s well-seasoned with vinegar and olive oil.
- Draining is Key: Be sure to drain the olive salad well before adding to prevent a watery dip. Pat with paper towels if needed.
- Meat Variations: Feel free to add mortadella for authenticity, or use all salami if you prefer. Turkey can substitute for ham for a lighter option.
- Spice Level: Adjust red pepper flakes to taste, or add a few dashes of hot sauce to the base mixture if you like more heat.
- Make It Vegetarian: Omit the meats and double the olive salad and cheese for a vegetarian version that’s still packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: ⅟₁₂ of recipe (approximately ⅓ cup)
- Calories: 245
- Sugar: 1g
- Sodium: 685mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 48mg