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


  • 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. 

    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.

0 % *

4.7g SAT FAT

0 % DV **


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.

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