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Beef Muffuletta Dip

Beef Muffuletta Dip

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Ingredients

  • 8 ounces deli corned beef, chopped
  • 1 sheepherder loaf, about 8 inches in diameter
  • 1 (8 ounce) package 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

Instructions

  1. Cut top 1/3 off loaf. Scoop out middle of loaf base, reserve bread pieces. Place hollowed-out loaf on shallow-rimmed baking sheet.
  2. Heat oven to 350 degrees F.
  3. Combine corned beef, cream cheese, olives, provolone, giardiniera and red peppers in large bowl; mix well. Place beef mixture in hollowed-out loaf.
  4. Bake for 35 to 40 minutes or until dip is bubbly.
  5. Serve with carrots, celery, crackers and bread pieces, as desired.

Yield: 16 servings

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

Recipe and photo credit (used with permission): Texas Beef Team