The muffuletta, a round submarine sandwich with olive salad on it, is a New Orleans creation dating back to the early 1900s. “This chunky, salty, almost spicy dip does credit to its inspiration,” writes Sally Sampson in “Party Dips!” It can also be made a day ahead.
New Orleans-style Muffuletta Dip
1/2 cup pitted Spanish green olives, drained
1/2 cup pitted brine-cured black olives (such as Kalamata), drained
1/4 cup coarsely chopped red onion
1 garlic clove, peeled
2 to 4 tablespoons chopped fresh basil or parsley leaves, to taste
1/2 teaspoon dried Greek oregano
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco sauce, or more to taste
1/2 cup mayonnaise
Place the olives, onion, garlic and basil in a food processor and pulse until chopped. Transfer to a small mixing bowl and stir in the oregano, lemon juice, mustard, Tabasco and mayonnaise until well combined. Cover and refrigerate at least 1 hour and up to overnight to let the flavors develop.
Upon removing from refrigerator, mix well, transfer to a serving bowl and serve immediately.
Serve with pita chips or thin slices of toast.
From “Party Dips!” by Sally Sampson