Muffuletta Hoagie Dip Recipe

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This Muffuletta Hoagie Dip is like an Italian hoagie dip on steroids (minus the roid rage and back acne). Italian cold cuts, iceberg lettuce, Roma tomatoes, and Italian herbs all tossed in a creamy giardiniera sauce—this is like our Hangry Muffuletta dip-ified to make this twist on a New Orleans classic shareable for the whole party.

PREP TIME

15 mins

COOK TIME

0 mins

SERVINGS

6-8

Ingredients

Giardiniera Sauce

  • 1/2 cup mayo
  • 1/8 cup apple cider vinegar
  • 1 1/2 Tbsp Dijon mustard
  • 1/2 Tbsp honey
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp oregano, dried
  • 1/2 Tbsp basil, dried
  • 1/2 tsp crushed red pepper
  • Salt to taste
  • Pepper to taste
  • 8 oz jar of giardiniera, roughly diced

 

Salad

  • 1/4 lb sliced pepperoni, chopped into small pieces
  • 1/4 lb deli capocollo, chopped into small pieces
  • 1/4 lb deli Genoa salami, chopped into small pieces
  • 1/4 lb deli ham, chopped into small pieces
  • 1/4 lb deli provolone cheese, chopped into small pieces
  • 1 small onion, finely diced
  • 1/2 head iceberg lettuce, shredded and chopped
  • 2 Roma tomatoes, seeded and chopped

Muffuletta Hoagie Dip in a serving bowl with sliced bread beside it

COOKING INSTRUCTIONS:
Muffuletta Hoagie Dip

  1. Add all sauce ingredients to a large bowl. Whisk together until well combined. Stir in the salad mixture ingredients until everything is well-coated by sauce. Chill in refrigerator until serving. Serve with crostini or crackers.

PAIRINGS:
Muffuletta Hoagie Dip

German Riesling

Prosecco

Italian Pilsner

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