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This Muffuletta Dip is an easy low carb recipe based on my favorite sandwich in the Big Easy. This dip is perfect for any Game Day snacking or family gatherings. Loaded with flavor and ready in no time.
Most of the time when you think of famous New Orleans sandwiches the Po’ Boy is the first thing to come to mind. The Muffuletta is a hybrid sandwich that may be lesser known but I promise it’s packed with meaty goodness. The Muffuletta definitely has Italian roots but it’s a New Orleans original. It’s said to have been created by the owner ( a Sicilian immigrant) of the Central Deli on Decatur st in 1906. The massive sandwich consists of olive salad, Italian meats and cheeses piled high on a 9” round sandwich roll. It’s normally cut into triangle slices and sold by the slice or shared with a number of people.
Over the years many other delis and restaurants have created their own versions with different combinations of meats and cheeses although the olive salad is a mandatory component of the sandwich. The other main debate is whether the sandwich should be served hot or cold. I’m definitely on the fence in this question. Both are quite delicious and it’s amazing how different the same ingredients can transform when heated. The melted cheese along with the warm Italian meats really do come alive when heated but I am also a fan of the classic version served cold.
The dip itself is super easy to prepare. Simply dice up the meat and cheese and make sure your cream cheese is completely softened. Next fold the ingredients together with a spatula and it’s ready to go. If you don't want to buy the Olive Salad you can use this recipe for a quick homemade version.
I decided to serve the dip in a ball by forming it in plastic wrap then chilling it for about 30 minutes before serving. You can serve the muffuletta dip in any dish you like or you can serve it warm and top with extra Swiss or provolone on top. I find the dip can become a little greasy when heated but still quite tasty.
I have seen lots of different meat and cheese combinations but I’ve found the most common to be ham and salami with Swiss cheese. I know the swiss seems like a strange pairing with Italian meats. Feel free to substitute provolone or mozzarella cheese. Italian meats like: Mortadella, pepperoni and Capicola can also be added. Any combination of these meats and cheeses are fantastic and you can play with the ingredients you prefer.
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