Beef Muffuletta Dip Recipe

Introduction

If you love the flavors of a classic muffuletta sandwich, this Beef Muffuletta Dip is a delicious and easy way to enjoy them in a fun, shareable form. Creamy, tangy, and packed with savory ingredients, it’s perfect for parties or a cozy night in.

Ingredients

• 8 ounces deli corned beef, chopped
• 1 shepherd loaf, about 8 inches in diameter
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup chopped green olives
• 4 ounces provolone cheese, chopped
• 1/2 cup drained, chopped giardiniera
• 1/4 cup chopped roasted red peppers

Instructions

1. Step 1: Preheat your oven to 350°F. Cut the top third off the shepherd loaf and carefully scoop out the middle of the loaf base, reserving the bread pieces for serving.
2. Step 2: In a large bowl, combine the chopped corned beef, softened cream cheese, chopped green olives, provolone, giardiniera, and roasted red peppers. Mix everything well until evenly combined.
3. Step 3: Spoon the beef mixture into the hollowed-out loaf and place it on a shallow-rimmed baking sheet.
4. Step 4: Bake the dip in the preheated oven for 35 to 40 minutes, until it is bubbly and heated through.
5. Step 5: For the last 10 minutes of baking, you can toast the reserved bread pieces by placing them on the baking sheet alongside the dip.
6. Step 6: Serve the dip warm with the toasted bread pieces, carrot sticks, celery sticks, or crackers for dipping.

Tips & Variations

• You can bake this dip in an 8-by-8-inch baking dish coated with cooking spray for about 20 minutes until golden and bubbly if you prefer not to use the bread bowl.
• Adjust the amount of giardiniera and olives based on your preferred level of tang and spice.
• Adding a sprinkle of Parmesan or mozzarella on top before baking adds a nice golden crust.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short bursts to avoid overheating. Toast fresh bread or crackers to serve alongside when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread instead of a shepherd loaf?

Yes, a round sourdough or Italian bread loaf works well as a substitute. Just make sure it’s large enough to hollow out and hold the dip.

Is this dip suitable for making ahead of time?

Absolutely! Prepare the mixture and fill the bread bowl in advance, then refrigerate it until ready to bake. Add extra baking time if baking straight from the fridge.

Beef Muffuletta Dip Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

A savory and delicious Beef Muffuletta Dip, inspired by the classic New Orleans muffuletta sandwich, combining chopped deli corned beef, cream cheese, green olives, provolone, giardiniera, and roasted red peppers baked inside a hollowed shepherd loaf. Perfect as a party appetizer served with veggies, crackers, or toasted bread pieces.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American, New Orleans

Ingredients

Scale 1x2x3x

Dip Ingredients

• 8 ounces deli corned beef, chopped
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup chopped green olives
• 4 ounces provolone cheese, chopped
• 1/2 cup drained, chopped giardiniera
• 1/4 cup chopped roasted red peppers

Bread

• 1 shepherd loaf, about 8 inches in diameter

Serving Suggestions

• Carrot sticks (optional)
• Celery sticks (optional)
• Crackers (optional)

Instructions

1. Prepare the Bread: Cut the top third off the shepherd loaf and carefully scoop out the middle of the loaf’s base, reserving the removed bread pieces. Place the hollowed loaf on a shallow-rimmed baking sheet to catch any drips during baking.
2. Mix the Dip: In a large bowl, combine the chopped deli corned beef, softened cream cheese, chopped green olives, chopped provolone cheese, drained and chopped giardiniera, and chopped roasted red peppers. Stir thoroughly until the mixture is well blended.
3. Fill the Loaf: Spoon the beef and cheese mixture evenly into the hollow bread loaf, filling it completely with the dip.
4. Bake the Dip: Preheat your oven to 350°F (175°C). Place the baking sheet with the filled bread loaf in the oven and bake for 35 to 40 minutes, or until the dip is bubbly and heated through.
5. Toast Bread Pieces (Optional): During the last 10 minutes of baking, spread the reserved bread pieces on the baking sheet and toast them alongside the dip until golden and crisp.
6. Serve: Remove the baked dip from the oven and serve warm alongside the toasted bread pieces, carrot sticks, celery sticks, and crackers as desired.
7. Alternative Baking Method: For a quicker alternative, you can bake the dip mixture in an 8×8-inch baking dish coated with cooking spray for about 20 minutes until golden and bubbly.

Notes

• You can toast the reserved bread pieces in the oven for a crispy accompaniment to the dip.
• If you don’t have a shepherd loaf, use any round bread loaf suitable for hollowing and stuffing.
• Giardiniera adds a nice tang and spice, but you can adjust the quantity based on your taste preference.
• The dip is best served warm to enjoy the melty cheeses and blended flavors.
• Leftover dip can be refrigerated and reheated for later servings.

Keywords: Beef Muffuletta Dip, Muffuletta Dip, Party Dip, Baked Cheese Dip, New Orleans Dip, Appetizer, Cream Cheese Dip, Corned Beef Dip