28 January, 2012

Muffuletta Appetizers

These appetizers are a riff on the Muffuletta sandwich originated in New Orleans.

You can also serve this versatile recipe with crackers over a block of cream cheese or toss leftovers in a Caesar salad. ~Southern Living
Photo: Jennifer Davick via Southern Living

Muffuletta Dip
Makes about 4 cups
For dip:
1 cup Italian olive salad, drained
1 cup diced salami (about 4-oz)
1/4 cup grated Parmesan cheese
1/4 cup chopped pepperoncini salad peppers
1 (2 1/4-oz) can sliced black olives, drained
4-oz provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1 Tbsp olive oil
1/4 cup chopped fresh parsley

For serving: 
French bread crostini

Notes: Tested with Boscoli Italian Olive Salad.

Directions
Total Time: 1 hour 10 minutes
Stir together first 9 ingredients. Cover and chill for 1 to 24 hours before serving. 

Just before serving, stir in parsley. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.

View recipe via Southern Living.


Last Updated March 29, 2013
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