Cajun and Creole Recipes
Beef Muffuletta Dip
Yield: 16 servings
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
- Cut top 1/3 off loaf. Scoop out middle of loaf base, reserve bread pieces. Place hollowed-out loaf on shallow-rimmed baking sheet.
- Heat oven to 350 degrees F.
- Combine corned beef, cream cheese, olives, provolone, giardiniera and red peppers in large bowl; mix well. Place beef mixture in hollowed-out loaf.
- Bake for 35 to 40 minutes or until dip is bubbly.
- Serve with carrots, celery, crackers and bread pieces, as desired.
Nutrition
Per serving: 192 Calories; 11g Total Fat; 4.7g Saturated Fat; 0.4g Polyunsaturated Fat; 3g Monounsaturated Fat; 0.15g Trans Fat; 28mg Cholesterol; 646mg Sodium; 33mg Potassium; 16g Total carbohydrate; 8g Protein; 1.4mg Iron; 0.1mg Niacin; 0 mg Vitamin B6; 6.5mg Choline; 0.1mcg Vitamin B12; 0.3mg Zinc; 2.3mcg Selenium; 1g Fiber
Attribution
Recipe and photo used with permission from:
Texas Beef Team