Savory Orleans Hot Muffuletta Dip
A warm and creamy dip featuring a hearty blend of mozzarella, cream cheese, and muffuletta olive salad, perfect for gatherings or meal prep.
Ingredients
Dairy and Base Ingredients
- 1 cup Shredded Mozzarella Essential for a silky, creamy texture.
- 8 oz Cream Cheese Softened for smoother mixing.
- 1/2 cup Mayonnaise Helps with creaminess; Greek yogurt is a lighter alternative.
Flavorful Ingredients
- 1 cup Muffuletta Olive Salad Vital for flavor; adjust based on your preference.
- 1/4 cup Chopped Red Onion Adds a sweet crunch; dice small for even distribution.
- 2 cloves Fresh Minced Garlic Best flavor comes from using fresh cloves.
- 1 tsp Dried Oregano Provides a warm herbal note.
- 1/2 tsp Cracked Black Pepper Enhances flavor; freshly cracked is preferred.
- 1/4 tsp Cayenne Pepper Optional for a kick; adjust to taste.
- 1 tbsp Lemon Juice Freshly squeezed for brightness.
- 1/2 cup Grated Parmesan Freshly grated brings bold flavor.
- 1/4 cup Fresh Parsley Adds garnish for color and freshness.
- 3 oz Hard Salami Optional for additional flavor; can be omitted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use a hand mixer on low speed until smooth and creamy.
- Add the shredded mozzarella, muffuletta olive salad, chopped red onion, garlic, oregano, black pepper, cayenne pepper (if using), and lemon juice. Mix until well blended.
- Stir in the grated Parmesan cheese until combined.
- Transfer the mixture into a baking dish and spread it evenly.
Cooking
- Bake the dip in the preheated oven for 20-25 minutes or until the top is bubbly and golden brown.
- Check for doneness; it should be hot throughout and lightly browned on the edges.
- Remove from oven and let it cool slightly for about 5 minutes.
Serving
- Garnish the dip with fresh parsley for a pop of color.
- Serve warm with veggie sticks, baked tortilla chips, or gluten-free crackers.
Notes
For creamier texture, use full-fat cream cheese. Store leftovers in an airtight container for up to 3 days. You can freeze the dip before baking for up to 2 months.