Why You’ll Love This Recipe

I enjoy this dip because it brings together rich cheeses, punchy pickled vegetables, and hearty add-ins in one easy baked dish. I like serving it in a toasted bread bowl, which not only looks impressive but also adds great texture. It’s perfect for gatherings, especially when I want something unique yet familiar.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 garlic cloves, finely chopped
1 (8-oz.) pkg. 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 oz chopped beef sausage
2 oz chopped turkey slices
2 oz chopped chicken salami
2 Tbsp drained capers
1 (1-lb) sesame or plain round boule
Crackers, for serving

Directions

I begin by preheating the oven to 350°F with the rack arranged in the center.

In a large bowl, I combine the garlic, cream cheese, chopped olives, provolone, roasted red peppers, giardiniera, Parmesan, beef sausage, turkey slices, chicken salami, and capers. I stir until everything is evenly mixed.

I take the bread boule and cut out the center, leaving about a 1-inch border to form a bread bowl. I scoop out the inside of the loaf and tear the removed bread into bite-sized pieces. I place both the hollowed bread bowl and the bread pieces onto a baking sheet.

I fill the bread bowl with the prepared dip mixture and bake it for 30 to 35 minutes, removing the bread pieces early if they toast too quickly. I bake until the dip is warmed through and the top looks slightly golden.

I serve the dip warm with the toasted bread pieces and crackers.

Servings and Timing

This recipe serves 10–12 people.
Prep Time: 20 minutes
Total Time: 1 hour

Variations

I sometimes add chopped marinated mushrooms for extra savoriness. When I want more heat, I stir in crushed red pepper flakes or diced pickled jalapeños. I also like adding fresh herbs such as parsley or basil for brightness. For a cheesier version, I mix in extra provolone or mozzarella.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to two days. To reheat, I warm the dip in a small baking dish at a low temperature until heated through. The bread bowl is best enjoyed the day it’s made, but the dip itself reheats well.

FAQs

Can I prepare the dip ahead of time?

Yes, I assemble it earlier and refrigerate it, then fill the bread bowl and bake when ready.

What bread works best?

I prefer a sesame boule, but any round loaf with a sturdy crust works.

Can I make it spicier?

Yes, I stir in crushed red pepper flakes or a bit of hot sauce.

Can I use different cheeses?

Yes, mozzarella, fontina, or gouda melt beautifully.

Can I serve this without a bread bowl?

Definitely—any baking dish works, and I serve it with crackers or toasted bread.

Can I use fresh peppers instead of roasted?

Yes, but roasted peppers add more depth and sweetness.

Can I make this lighter?

I use light cream cheese and reduce the cheese amounts if needed.

Why is my dip too thick?

I stir in a spoonful of olive brine or pepper liquid to loosen it.

Can I freeze the dip?

I avoid freezing because the dairy can separate.

Can I add herbs?

Yes, parsley, basil, or chives add great freshness.

Conclusion

I find Muffuletta Dip to be a bold, hearty, and wonderfully flavorful appetizer that brings the spirit of New Orleans to any table. With its briny vegetables, melted cheese, and warm bread bowl presentation, it always makes a memorable dish for gatherings and celebrations.