Muffuletta Hoagie Dip Recipes

MUFFALETTA DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine stuffed olives, black olives, and Italian dressing together in a bowl. Mix cream cheese, mozzarella cheese, ham, and salami together in a separate bowl. Spread cheese mixture into a pie plate.
• Bake in the preheated oven until bubbling, 15 to 20 minutes. Top dip with olive mixture.

MUFFULETTA HOAGIE DIP

Steps:

• 1. Whisk mayo and dressing together in a large bowl. 2. Add remaining ingredients (except tomatoes) and mix. 3. Refrigerate for at least an hour to overnight. 4. Add tomatoes right before serving. 5. Serve with crackers.7. Can also be used on buns as sandwich filling. 6. The olives make the recipe quite salty; no extra salt is needed. 7. Adjust the mayo/dressing amounts to make as creamy (or not) as you prefer.

MUFFULETTA-STYLE STEAK HOAGIES

Steps:

• In shallow baking dish, mix 1/2 cup dressing and the pepper. Add beef; turn to coat. Cover; refrigerate at least 8 hours but not more than 24 hours.
• Heat gas or charcoal grill. In medium bowl, mix all olive salad ingredients. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once or twice, until desired doneness.
• Cut beef into thin slices. Fill buns with olive salad, tomato, warm beef and cheese.

MUFFULETTA

Steps:

• In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.