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Cheesy Muffuletta Dip
Cheesy Muffuletta Dip turns the popular muffuletta sandwich into a hot cheesy dip with Italian cheeses and a muffuletta olive salad with olives and giardiniera.
Course
Appetizer
Servings
24
Calories
99
kcal
Author
Michele F
Ingredients
1-1/2
Cups
Spanish Green Olives
chopped
½
Cup
Pitted Kalamata Olives
chopped
1
Cup
Giardiniera
chopped
2
Fresh Garlic cloves
minced
1
Tbsp.
Italian Parsley
finely chopped
3
Tbsp.
Red Wine Vinegar
Kosher Salt & Freshly Ground pepper To Taste
salt may not be necessary
1 - 1½
Cups
Olive Oil
8
ounce
package of cream cheese, softened
2
cups
shredded Italian Style cheese
mozzarella, provolone
Instructions
In a medium bowl combine the first 8 ingredients to make the muffuletta salad and refrigerate. This can be done the day before.
Preheat the oven to 350 degrees F.
In a large bowl, stir together the olive salad mixture with the softened cream cheese.
Mix 1/2 cup of the shredded cheese in with the cream cheese mixture.
Spoon the mixture in a 9x13 baking dish.
Sprinkle the remaining shredded cheese evenly over the top.
Bake for approximately 20 - 25 minutes or until it is heated through and the cheese is melted.
Nutrition
Calories:
99
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
12
mg
|
Sodium:
371
mg
|
Potassium:
16
mg
|
Vitamin A:
200
IU
|
Vitamin C:
1.8
mg
|
Calcium:
32
mg
|
Iron:
0.1
mg