Muffaletta Dip
Unleash the spirit of Mardi Gras with this one-of-a-kind Muffaletta Dip. Inspired by the legendary New Orleans sandwich, it’s a flavor explosion! Dive into a creamy blend of cheeses – Bongards® Super Melt White American Loaf and Bongards® Mozzarella, Provolone, and Cheddar Feather Shred. Each scoop bursts with savory goodness from hard salami, mortadella, and the signature olive spread. Tangy giardiniera and roasted red peppers add a delightful kick, while green onion and fresh parsley bring a touch of freshness. Prepare to be transported to the heart of the Big Easy with every decadent dip!
INGREDIENTS
- 8 oz. cream cheese, softened
- 4 oz. mayonnaise
- 1 clove garlic, minced
- 4 oz. hard salami, diced
- 4 oz. mortadella, diced
- 5 oz. giardiniera, drained, rinsed, chopped
- 3 oz. roasted red peppers, drained, rinsed, chopped
- 4 oz. muffaletta olive spread
- 3 oz. Bongards® Super Melt White American Loaf, shredded
- 5 oz. Bongards® Mozzarella, Provolone, and Cheddar Feather Shred
- 2 green onions, thinly sliced
- 4 oz. parmesan cheese, grated
- 1 Tbsp. fresh parsley, minced
PREPARATION
- Preheat oven to 350 degrees.
- Combine all ingredients (reserving half of parmesan and half of parsley) in a large mixing bowl or stand mixer fitted with paddle attachment.
- Mix until fully combined.
- Spread mix into oven-safe dish, sprinkle with reserved parmesan.
- Bake 25-30 minutes or until cheese is melted and dip is golden and bubbling.
- Heat a small pan over medium heat, add butter. Once melted, add panko bread crumbs, toasting for 1-2 minutes or until golden brown.
- Remove from oven, garnish with reserved parsley.
- Serving suggestion: Serve with toasted baguette slices, pita chips, bread rounds, or crudités or in a bread bowl.
