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
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.
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
- 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.