Muffuletta Share Dip


Created by an Sicilian immigrant that ran the Central Grocery sandwich counter in the French Quarter of New Orleans in 1906, the Muffuletta is the name for a round bread or sandwich which is filled with cold meats and a spicy olive salad.   To share this amazing concoction with friends we’ve taken the idea and put it into a cob loaf with a slight twist so more can enjoy this delicious flavour fusion.


  • Olive Salad
  • 3/4 cup green olives
  • 1/4 kalamata olives
  • 2 tsp juice from olives
  • 1 tbs capers
  • 1 clove garlic
  • 1/4 tsp Black pepper
  • 2 tsp lemon juice
  • 1 tbs olive oil
  • Other Ingredients
  • 2 cups shredded Italian blend cheese
  • 115 gms diced ham (bacon is ok)
  • 115 gms diced salami
  • 225 gms cream cheese (softened)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Pinch of chilli flakes
  • 3-4 tbs  Cobra Chilli Jambalaya Creole Sauce
  • olive oil to drizzle over top before cooking


  • Put all the olive salad ingredients into a food processor and pulse until coarsely chopped
  • Refrigerate overnight if possible
  • Pre-heat oven to 180c degrees
  • In a bowl add your olive salad and the other ingredients, combine together well with a spoon (keep 1/2 cup shredded cheese for the top)
  • Cut the top off the cob loaf and gently cut out the bread inside into bite size squares for dipping (set aside)leaving approx a 3cm shell
  • Use your own judgement on how much bread to take out, depends on your loaf size. You want it to fill to the top with the mixture.
  • Top your filled cob loaf with the remaining cheese and drizzle a little olive oil over the top
  • Bake for 20 mins until melted and heated through.