Bring the bold flavors of New Orleans to your Mardi Gras celebration with this Muffaletta Dip! Packed with smoky ham, salami, provolone cheese, and tangy olive salad, all mixed together with Blue Plate’s creamy and spicy mayo. Warm, cheesy, and full of flavor, this dip is perfect for dipping into with homemade croutons on the side!

Ingredients

• 1 loaf Italian bread
• 2 tbsp Olive oil
• Salt, to taste
• Boudreaux's Backyard Low & Slow Simmer Seasoning, to taste
• 1 tbsp Sesame seeds
• 8 oz block cream cheese, softened
• 1/2 cup Blue Plate mayonnaise
• 1/4 cup Blue Plate Hot & Spicy mayonnaise
• 1/2 jar (about 16 oz.) Italian olive salad
• 8 oz provolone cheese, divided (cubed & shredded)
• 4 oz smoked ham, diced
• 8 oz salami, diced
• Boudreaux's Backyard Lil’ Bit Better Creole Seasoning, to taste

Directions

1. Preheat the oven to 425°F (220°C).
2. Slice the Italian bread into small pieces to make croutons. Drizzle with olive oil and season with salt and Boudreaux's Backyard Low & Slow Simmer Seasoning. Sprinkle sesame seeds on top. Arrange on a baking sheet and bake until golden brown and crunchy.
3. In a large bowl, combine softened cream cheese, Blue Plate mayonnaise, Blue Plate Hot & Spicy mayonnaise, Italian olive salad, half of the cubed provolone cheese, diced ham, diced salami, and a sprinkle of both Low & Slow Simmer and Lil' Bit Better Creole seasonings (to taste). Stir until everything is well mixed.
4. Transfer the mixture to an oven-safe dish and top with the remaining shredded provolone cheese.
5. Bake for 15–20 minutes, or until the dip is golden brown and bubbly. Serve with your homemade croutons and enjoy!