This creamy dip combines the bold flavors associated with a New Orleans muffuletta—briny olives, tangy giardiniera, provolone, garlic, peppers, and oregano—with crunchy dill pickles. Finely chopping and thoroughly draining the ingredients produces a rich, colorful dip with plenty of flavor without making it excessively salty, oily, or watery.

Ingredients

Olive Salad

• 1/2 cup pimiento-stuffed green olives, drained, rinsed, and finely chopped
• 1/4 cup Kalamata olives, drained, rinsed, and finely chopped
• 1/4 cup dill pickles, drained and finely chopped
• 1/4 cup mild or hot giardiniera, drained and finely chopped
• 2 tablespoons roasted red peppers, drained and finely chopped
• 2 tablespoons pickled banana peppers, drained and finely chopped
• 2 tablespoons finely chopped celery
• 1 tablespoon capers, drained and finely chopped
• 1 small clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons red-wine vinegar

Creamy Dip

• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon Dijon mustard
• 3/4 cup provolone cheese, finely chopped

Directions

1. Place the green olives, Kalamata olives, dill pickles, giardiniera, roasted red peppers, banana peppers, celery, capers, and garlic in a fine-mesh strainer.
2. Press gently with the back of a spoon to remove as much liquid as possible. Transfer the drained mixture to a medium bowl.
3. Add the oregano, black pepper, crushed red pepper flakes, olive oil, and red-wine vinegar. Stir until evenly combined.
4. Reserve 3 tablespoons of the olive salad for garnishing the finished dip.
5. In a large mixing bowl, beat the softened cream cheese until smooth.
6. Add the mayonnaise, sour cream, and Dijon mustard. Mix until completely combined and creamy.
7. Fold the remaining olive salad and finely chopped provolone into the creamy mixture.
8. Cover and refrigerate for 2 to 4 hours to allow the flavors to develop.
9. Stir the dip before serving. Taste and add more black pepper or crushed red pepper flakes if desired. Do not add salt unless it is genuinely needed.
10. Spoon the dip into a shallow serving bowl. Drain any accumulated liquid from the reserved olive salad, then spoon it over the center of the dip.
11. Let the dip stand at room temperature for approximately 15 minutes before serving.

Cook’s Notes

• Drain every pickled ingredient thoroughly. Excess brine can make the dip watery and excessively salty.
• Chop the vegetables, olives, and provolone into pieces no larger than 1/4 inch so the dip remains easy to scoop.
• Stack thin slices of provolone before finely chopping them, or ask for a thick slice from the deli counter and cut it into very small pieces.
• For a firmer dip, omit the sour cream. For a softer consistency, add 1 or 2 additional tablespoons of sour cream.
• For a finer texture, briefly pulse the olive-salad ingredients in a food processor before adding the olive oil and vinegar. Do not purée them.
• The dip is best assembled 2 to 4 hours before serving. If prepared a day ahead, stir it thoroughly before serving and drain away any liquid that collects around the edges.
• Refrigerate leftovers in a covered container and use within 3 days.

Serving Suggestions

Serve with sturdy crackers, toasted baguette slices, crostini, pita chips, breadsticks, celery sticks, or sweet-pepper wedges.

The dip can also be used as a spread for Italian sandwiches, burgers, wraps, or grilled chicken. For a party platter, place it in a shallow bowl and surround it with toasted bread, crackers, and crisp vegetables.

Beverage Suggestions

Pair with a crisp pilsner, pale ale, dry Italian white wine, sparkling wine, lemon sparkling water, or unsweetened iced tea.