Directions
Preheat the oven to 350Ëu0161F. In a large bowl, combine the garlic, cream cheese, olives, provolone, roasted red peppers, giardiniera, mortadella, coppa, soppressata, and capers, stirring until evenly mixed. Leaving about a 1-inch border, cut the top off the bread boule and scoop out the center to create a bread bowl, then cut the removed bread into 1-inch pieces. Place the bread bowl and bread pieces on a baking sheet, fill the bread bowl with the dip, and top with extra Parmesan. Bake until hot and bubbly, about 30 minutes, removing the bread pieces early if they start to get too dark. Serve warm with the toasted bread and crackers alongside. Serves 8.
Muffuletta Dip Bread Bowl
Prep: 15 min Cook: 30 min Servings: 8
This is a full-on party dip with big New Orleans muffuletta energy: briny olives, tangy giardiniera, sweet roasted peppers, and salty Italian deli meats all folded into a creamy, melty cheese base. Baked in a bread bowl until bubbling and golden, it's the kind of thing people "just try one bite" of and then mysteriously never stop eating.
Ingredients
- 1 Round Bread Loaf
- 4 cloves Garlic, minced
- 8oz Cream Cheese, softened
- 1 cup Cento Imported Greek Seasoned Pitted Olives, drained & halved
- 1/2 cup Cento Chefs Cut Roasted Peppers, chopped
- 1/2 cup Cento Fancy Giardiniera
- 1 cup Provolone Cheese, cubed
- 1/2 cup Parmesan Cheese, grated
- 3 oz Mortadella, chopped
- 2 oz Capicola, chopped
- 2 oz Soppressata, chopped
- 1 jar Cento Capote Capers (3 fl oz)
Directions
- Preheat the oven to 350Ëu0161F. In a large bowl, combine the garlic, cream cheese, olives, provolone, roasted red peppers, giardiniera, mortadella, coppa, soppressata, and capers, stirring until evenly mixed. Leaving about a 1-inch border, cut the top off the bread boule and scoop out the center to create a bread bowl, then cut the removed bread into 1-inch pieces. Place the bread bowl and bread pieces on a baking sheet, fill the bread bowl with the dip, and top with extra Parmesan. Bake until hot and bubbly, about 30 minutes, removing the bread pieces early if they start to get too dark. Serve warm with the toasted bread and crackers alongside. Serves 8.
