Creamy Muffuletta Dip

By the Gracious Vegan

“Muffuletta” got its name from a type of bread that originated in Sicily. Evidently one or more immigrant Italian delicatessen owners in New Orleans created the sandwich about 100 years ago. The key to the sandwich is the olive salad, made differently by different cooks, but always containing olives, celery, oregano, and garlic. Most versions call for olive oil, which I don’t consider necessary. Some also call for vinegar, pickled cauliflower and pickled carrots—those don’t appeal to me. Here I extend the olive salad into a dip you can use with anything—including a sandwich. I’ve used the food processor to make it quick and easy.

Makes about 2 cups

Add the following ingredients to a food processor and process them until well chopped.

• 2 cloves garlic

• The leaves from about 20 parsley stalks

• 3 small inner stalks of celery (with leaves)

Add the following ingredients and pulse until the olives are chopped but not too much.

• 1 cup green olives stuffed with pimientos, drained

• 1 cup pitted Kalmata olives, drained

• 1 Tablespoon capers, rinsed

Transfer mixture to a medium bowl. Stir in the remaining ingredients

• 1/2 cup Tofu-Cashew Mayonnaise, No Oil or other vegan mayonnaise (optional, but I like it with mayonnaise for a dip—otherwise the pieces can fall off the bread or cracker)

• 1/4 cup chopped red onion

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon celery seed

• 1/2 teaspoon Tabasco sauce (or more, or none)

• Freshly ground black pepper

Cover and refrigerate at least 1 hour to let the flavors develop.

Serve cold or at room temperature with bread slices, crostini, crackers, celery sticks, anything!

Timing: about 15 minutes

Gluten-free