Mardi Gras : Muffuletta Dip

  • 1 1/4 cup olive salad drained and divided {I like the Boscoli Family brand}
  • 2 cups Italian blend cheese shredded
  • 1/4 lb deli ham diced
  • 1/4 lb deli salami diced
  • 1/4 lb capicola {or substitute mortadella} diced
  • 8 oz container Olive cream cheese spread
  • 2 -10 inch round Muffuletta bread loaves {or sub another bread bowl like Sourdough or Italian}
  • 2 tsp garlic powder
  • olive oil for drizzling
  • Preheat oven to 350 degrees.
  • Cut the top off the bread bowls and remove the center leaving a ¾” shell.
  • Cut the top and the insides of loaf into bite sized squares for dipping. Spread on a baking sheet and set aside.
  • Add cream cheese, 1 1/2 cups shredded cheese, olive salad {drained}, and all 3 diced meats to a large bowl.
  • Stir well until combined.
  • Spread mixture into the bread bowls {or an 8X8 baking dish}.
  • Top with remaining 1/2 cup shredded cheese.
  • Bake for 20 minutes until melted and heated through {see step below about covering dip}.
  • Meanwhile, sprinkle garlic powder and drizzle olive oil over the cubed bread.
  • When the dip has 5 minutes of bake time remaining, remove and cover with aluminum foil so the cheese does not get too brown and add the tray of bread to toast in the oven.
  • Remove from oven and add bread bowls to a platter with toasted bread cubes on the side for dipping.
  • Garnish with a couple tbsp of olive salad {be sure to drain the extra oil} on top of each bread bowl and serve hot with toasted bread for dipping.

Okay ! I must confess I have help from my local Italian market with this recipe: Since they make muffulettas daily they have all the supplies i need …. Lisa

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