Sunday, December 4, 2011

Cajun Muffaletta Dips + Bayou Boogie

Here are a few of my favorite Muffaletta dip recipes that are easy to make and are perfect for a tailgating party or as a delicious appetizer for your holiday party. These dips are out of this world and I have paired them with toasted garlic French baguettes for a double flavor burst. Both are fab and I couldn't make up my mind about which one to make, so I'll be serving both of these scrumptious dips for the Saints game, this evening. Geaux Saints!

Spicy Muffaletta Dip w/ Toasted Baguettes

1 cup Italian olive salad, drained
1/2 cup salami, diced
1/2 cup cooked ham, diced
4 oz. provolone cheese, diced
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Creole mustard
3 tbs.'s half n' half
1/2 red bell pepper, finely chopped
2  tbs.'s  fresh parsley, chopped
1 tsp. or more Cajun seasoning
Few shakes Tabasco, (optional)

In large bowl, combine all ingredients, except half and half and mix well. Add half and half to desired consistency. Chill for one hour or more. Transfer to a dip bowl and served with toasted baguettes. (recipe below)

Toasted Baguettes

1 French baguette
4 tbs.'s butter
1 tsp minced garlic
1 tbs. chopped fresh parsley



Slice baguette diagonally into 1/2 inch slices. Combine melted butter, garlic, and parsley, and brush  mixture on one side of bread. Bake @ 325 degrees for 5 minutes. Turn and brush other side and bake for 3 more minutes.






*******
Baked Muffaletta Dip

1 8 oz. package cream cheese, softened
1 cup cooked ham, cubed
1 cup provolone or mozarella cheese, cubed
1/2 cup red onion, chopped
1/2 cup red bell peppers, chopped
1 6 oz. jar Spanish olives, chopped and drained
1 small can sliced black olives, drained
1 or 2 jalapeno peppers, seeded and diced
2 cloves garlic, minced
1 tbs. fresh parsley, chopped

Combine all ingredients in large mixing bowl. Spoon into a 9 inch pie plate and bake in a preheated 350 degree oven for 25 to 30 minutes. Garnish with chopped parsley and serve with crackers or toasted baguettes. Fab!

*******
 And maybe a tray of these babies.

For my Mini Muffaletta recipe, click here.
 












I am sharing these @
These Chicks Cooked @ This Chick Cooks
Full Plate Thursday @ Miz Helen's Country Cottage

*******
Bayou Boogie

Here's another little clip from the after Thanksgiving blow-out concert at the Blue Moon Saloon. Lil' Buck Sinegal and friends were rockin' the crowd. Sorry that the audio is a bit strange,  at times.



Wishing you all a wonderful week,  filled with fun!  Merci beaucoup for coming by!

27 comments:

Dee said...

Wow...all of these sound delicious!

Linda Starr said...

I have no idea what muffalata means but I have heard th term used so many times and ams so intritued. these look wonderful.

KarenG said...

This is the kind of thing I would have to avoid making or I'd eat all that cream cheese spicy filling myself and not share with anyone.

Eddie Bluelights said...

"To Mange or not to mange! That is the question!" To mange of course LOL Very tempting and appetising. Miss the grub, the company, the fun, the weather, the hospitality etc, etc. I am in the wrong place . . . . sob, sob. LOL.

Have a swell week, cher from your great big and big hearted comedian from across the pond. LOL

A Kitchen Witch said...

Mmm; what a treat!

Gerry @Foodness Gracious said...

I love dips! Serving this with garlic bread is genius and I would probably scoff the lot!
Take care..

Drick said...

muffaletta heaven - great recipes, all three... have not had one like the first one, gotta be out-of-sight

Midlife Jobhunter said...

I don't think I've ever seen a recipe with salami as an ingredient in a long time. Sounds really good.

Thanks for your kind comments, Marguerite.

Kittie Howard said...

I could eat this until my tummy pops! And the right salami is heavenly - *sighs* -

rosaria said...

Oh yummm! These are marvelous dips and could go a long way!
merci bien!

Marguerite said...

Dee- Thanks, cher! So glad you like them and hope you try them. A little taste of home!

Linda- Thanks! A muffaletta is an Italian sandwich that originated in New Orleans, made with these ingredients. I like the Cajun version better, of course. :)

Karen- Now come on, you could just use the low/no fat cream cheese and cheese, but I know what you mean! lol Thanks for stopping by!

Eddie- You would definitely want to manger' on this one, cher! lol Go ahead and dive in! Yes, you are in the wrong place. lol Merci, hope you have a great week, too!

kw- Thanks, they are quite a treat and are sinfully good and I hope you give them a try! Thanks for coming by!

Gerry- Thanks so much for your sweet comment! They are totally addictive and you would scoff the lot, for sure! :)

MM said...

We drank hot cocoa and ate popcorn last night while watching the game--The Boy's request. Too bad we didn't have one of these instead. You know how people say everything's better with bacon? I think everything's better with muffaletta flavors! I could hurt myslef on either one of these dips.

Pam said...

Muffaletta heaven here for sure with those minis! And I'm drooling over the dips! They sound sinfully delicious and perfect for game day. Great Saints game and wish Da Bears had a Brees like your fave team does!!!

Miriam said...

Here's another post that reminds me of home on the Gulf Coast. Every holiday was slathered in various creamy dips before the feast even got started (honestly, if the dips were the actual meal I would have been a happy camper). :), Miriam@Meatless Meals For Meat Eaters

Cajunlicious said...

Yummy, Yummy, Yummy....I want that dip now! It all looks incredible Marguerite!

Kathryn Magendie said...

OH! and I will be in South Louisiana sometime soon to gorge on the wonderful food there! Can't wait! :-D

Magic of Spice said...

Oh your muffalata are just delightful! These are perfect for little toasts and as appetizers...that is of course if they made it all the way to the
party :)

Pooch Purple Reign said...

i sure love the look of this !!what does muffalata mean ??
~laura xx

sussah said...

I'm with Miriam on this-- the dip can be the main course! and the little sliders look so delicious. thanks & have a peaceful happy December. sp

Donna said...

I ALWAYS so enjoy your recipes Marguerite:) I agree with everyone else: hand me a loaf of bread and we're callin this a main dish!

Steve Finnell said...

you are invited to follow my blog

ellen abbott said...
This comment has been removed by the author.
ellen abbott said...

Just wanted to tell you that I did actually make the cajun cheesy scalloped potatoes that you posted for the Thanksgiving menu and they were very good.

Cloudia said...

always delightful here, Cher!




Aloha from Waikiki

Comfort Spiral

> < } } ( ° >

><}}(°>

< ° ) } } > <

Miz Helen said...

Hi Marguerite,
I am going to make your Bake Muffaletta Dip for a party next week, it looks delicious! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen

Miz Helen said...

I pinned your recipe!

Patsy said...

I just discovered your wonderful blog (through Pinterest). I love all the recipes I've looked at so far. The muffaletta dips especially appeal to me (love those sandwiches at the Central Groc. in New Orleans!) In the
1970'sm I lived in Lafayette, LA, for two years. Those days hold some of my favorite food memories. I love the Cajun culture--food, music, family ties, les bons temps!