Muffuletta Dip
The muffuletta (aka muffaletta) is a famous New Orleans Italian sandwich, but here’s how to enjoy the spicy meat, briny olive and Italian cheese of a classic New Orleans muffuletta in dip form and seasoned with Boudreaux’s Backyard spice blend – perfect for a party. Serve it fresh from the oven with crispy homemade croutons for dipping. Two kinds of Blue Plate Mayo make it extra rich and spicy – That’s the good stuff!
Ingredients
- 1 loaf Italian bread (or bread of choice for making croutons)
- 2 tablespoons olive oil
- Salt, to taste
- Boudreaux’s Backyard Low & Slow Simmer Seasoning, to taste
- 1 tablespoon sesame seeds
- 1 package (8-ounce block) cream cheese, softened
- 1/2 cup Blue Plate Mayonnaise
- 1/4 cup Blue Plate Hot & Spicy Mayonnaise
- 1/2 jar (about 16 ounces) Italian olive salad
- 8 ounces provolone cheese, divided (half cubed & half shredded)
- 4 ounces smoked ham, diced
- 8 ounces salami, diced
- Boudreaux’s Backyard Lil’ Bit Better Creole Seasoning, to taste
Directions
- Preheat the oven to 425°F (220°C).
- Slice the bread into bite-size pieces to make croutons. Drizzle with olive oil and season with salt and Boudreaux’s Backyard Low & Slow Simmer Seasoning. Sprinkle sesame seeds on top. Arrange on a baking sheet and bake until golden brown and crunchy.
- In a large bowl, combine the softened cream cheese, Blue Plate Mayonnaise, Blue Plate Hot & Spicy Mayonnaise, Italian olive salad, the cubed provolone cheese, diced ham, diced salami, and a sprinkle of both Low & Slow Simmer and Lil’ Bit Better Creole seasonings (to taste). Stir until everything is well mixed.
- Transfer the mixture to an oven-safe dish and top with the remaining shredded provolone cheese.
- Bake for 15–20 minutes, or until the dip is golden brown and bubbly. Serve with the homemade croutons.
