My cold muffuletta dip recipe is packed with all of the amazing flavors of a classic muffuletta sandwich. Made with meat, cheese, olives, and giardiniera, this scoopable dip is great for parties and more.

One of my favorite food cities to visit has to be New Orleans. There are so many amazing restaurants and iconic local dishes, but I never leave without having a muffuletta sandwich. The combination of meat, cheese, and olive salad is hard to beat.

I was craving a sandwich but didn’t have the right bread in my pantry. I decided to use the ingredients I had to make a muffuletta dip instead and it ended up being so good!

Similar to my hoagie dip, this dip is full of the bold and briny flavors in a simple appetizer that is perfect for a game day snack, party, or anytime you want to bring the taste of New Orleans to your house. Try serving it with crackers, bread, or even vegetables.

Be sure to try these other delicious dips like olive dip, bruschetta dip, and cold crab dip.

Why you’ll love this recipe

• No cooking required. All you have to do is chop and mix.
• A great make ahead dip. The longer this dip sits, the more the flavors come together.
• Hearty dip. I call this a sandwich in a bowl. Hearty and delicious.

Ingredients

This muffuletta dip uses ingredients you would find in the sandwich. Deli meat, cheese, and an ingredients that are in a muffuletta olive spread.

• Salami: Salami gives this dip great, hearty texture and flavor. Make sure to chop the meat up into small pieces for the dip.
• Provolone: Provolone cheese is the traditional cheese used on the sandwich.
• Giardiniera: This is a mix of pickled vegetables that add tang and crunch. You can typically find this in a jar by the pickles and olives in the grocery store.
• Olives: I like using green olives and kalamata olives for salty flavor.
• Capers: These add an extra kick of briny, salty flavor.
• Peperoncini: These add a mild heat without being too spicy.
• Roasted red peppers: Add color and a little sweetness.
• Extra virgin olive oil: A mild oil that brings the dip together.
• Red wine vinegar: Adds balance to the dip.
• Parsley: Fresh parsley adds color and fresh flavor.

How to make muffuletta dip

For the full, printable recipe, scroll to the bottom recipe card.

1. Prepare the ingredients by dicing everything into small pieces. Place everything into a large bowl.

2. Stir everything together to combine. Serve or cover and store in the refrigerator.

Heather’s recipe tips

• Chop everything into small pieces. It helps to make the dip easier to scoop.
• Let it chill before serving. This will help all of the flavors come together.

Variations

• Meat: You can add more meat or substitute the salami with things like pepperoni, capocolla, or ham.
• Cheese: The provolone can be substituted with mozzarella cheese. You could also add in some shredded Parmesan cheese for added flavor.
• Spicy: Add a little heat with crushed red pepper flakes.
• Creamy: Make this dip creamy
• Salad: Make it a chopped salad by mixing in chopped lettuce.

Storage instructions

This dip can be stored in an airtight container in the refrigerator for up to 3 days.

I don’t recommend freezing this recipe. It does not thaw out well.

Frequently asked questions

More easy dip recipes

• Dill pickle dip
• Fire cracker dip
• Club sandwich dip
• Doritos dip