Muffaletta Trio : Olive Dip for Sandwiches, Chips & Salad

This Muffaletta Olive Spread can be used any day of the year, but is delicious served traditionally on Italian bread with vegan provolone.

I also made a spinach salad and topped with this olive spread. Delicious and nutritious!

The rich and creamy take on this olive spread is a hot party dip that is great for dipping chips or spreading on toasted slices of Italian bread.

Olive Muffuletta Spread

Recipe by Leslie Indigo Alison
Servings

8

servings
Prep time

15

minutes
Calories

200

kcal

Traditional Muffaletta Olive Spread has meats like salami and ham added in for a salty flavor. Here I have added Veggie Dogs to give a sense of the traditional Muffaletta but this recipe could be made with out and will still have a strong salty flavor that works great as a dip, spread, or topping.

Ingredients

  • 3 cups Varioius olives – green, kalamata, black

  • 2 tablespoons Garlic minced

  • 2 tablespoons Creole seasoning

  • 2 tablespoons Olive Oil (optional if oil-free)

  • 1/4 cup Roasted red peppers

  • 1/4 cup Veggie Dogs (optional salami like variation)

  • 1 teaspoon Red Pepper Flakes (optional)

  • 1 tablespoon Creole seasoning

Directions

  • Add all ingredients to a bowl and mix until well integrated and covered in seasonings.
  • Cover and put in the fridge for a few hours to to allow all flavors to marry.
    Best to make the night before you plan to serve.

Rating: 5 out of 5.