Muffuletta Dip

Muffuletta Dip
Prep Time:
25 mins
Cook Time:
2 hrs
Total Time:
2 hrs 25 mins


  • 1 16 ounce jar pickled mixed vegetables (giardiniera)

  • 1 8 ounce package cream cheese, cut up

  • 1 cup shredded provolone cheese (4 ounces)

  • 2 ounce cooked ham, finely chopped

  • ½ cup pitted Kalamata and/or green olives, rinsed, drained, and chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried Italian seasoning, crushed

  • ¼ teaspoon crushed red pepper (optional)

  • Milk

  • Thinly sliced salami

  • Focaccia squares or sliced ciabatta bread, toasted


  1. Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (you should have about 1 cup). In a 1 1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.

  2. Cover and cook on low-heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 tablespoons) to reach dipping consistency.

  3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally and adding milk as necessary. Serve with salami on toasted bread.

Nutrition Facts (per serving)

70 Calories
6g Fat
2g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 22
Calories 70
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 419mg 18%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 3g
Vitamin C 1.2mg 6%
Calcium 60.6mg 5%
Iron 0.2mg 1%
Potassium 36mg 1%
Folate, total 4mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles