Beef Muffuletta Dip

Name: Beef Muffuletta Dip
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 16
Cuisine: American
Ingredients: deli corned beef; French bread; cream cheese; green olives with pimentos; provolone cheese; giardinera; roasted red peppers; carrots

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

Cook Time: 40 Minutes

Servings: 16

Ingredients: 8

Cook Mode

Ingredients

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)

Preparation

Step 1

Cut top 1/3 off loaf. Scoop out middle of loaf base, reserve bread pieces. Place hallowed loaf on shallow-rimmed baking sheet.
Step 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.

Cooking 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.

Nutrition Information

192 Calories

0 %*

4.7g SAT FAT

0 %DV**

8g PROTEIN

0 %DV

1.4 mg IRON

0 %DV

0.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 192 Calories; 99 Calories from fat; 11g Total Fat (4.7 g Saturated Fat; 0.15 g Trans Fat; 0.4 g Polyunsaturated Fat; 3 g Monounsaturated Fat;) 28 mg Cholesterol; 646 mg Sodium; 16 g Total Carbohydrate; 1 g Dietary Fiber; 8 g Protein; 1.4 mg Iron; 33 mg Potassium; 0.1 mg NE Niacin; 0 mg Vitamin B₆; 0.1 mcg Vitamin B₁₂; 0.3 mg Zinc; 2.3 mcg Selenium; 6.5 mg Choline.

This recipe is a good source of Protein.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.