Beef Muffuletta Dip

A muffuletta sandwich is a Cajun favorite. Try this version in a bread bowl with deli corned beef, pickled vegetables and cream cheese.

  • 40
  • 16
  • 190
  • 8 g

Ingredients & Cooking


  • 8 ounces deli corned beef, chopped
  • 1 shepherd loaf, about 8 inches in diameter
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup chopped green olives
  • 4 ounces provolone cheese, chopped
  • 1/2 cup drained, chopped giardinera
  • 1/4 cup chopped roasted red peppers
Serving Suggestion:
  • Carrot sticks, celery sticks, crackers (optional)


  1. Cut top 1/3 off loaf. Scoop out middle of loaf base, reserve bread pieces. Place hallowed loaf on shallow-rimmed baking sheet.
  2. Preheat oven to 350°F. Combine corned beef, cream cheese, olives, provolone, giardiniera and red peppers in large bowl; mix well. Place beef mixture in hallowed loaf. Bake in 350°F oven 35 to 40 minutes or until dip is bubbly. Serve with carrots, celery, crackers and bread pieces, as desired. 
  3. Cook's Tip: You may toast bread pieces by placing on shallow-rimmed baking sheet. Bake in 350°F oven for last 10 minutes of cook time. 

    You may bake this dip in 8 by 8-inch baking dish coated with cooking spray for 20 minutes until golden and bubbly.

Safe Handling Tips

Nutrition Information

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