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
8
servings15
minutes200
kcalTraditional 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.