Cobra Chilli
Muffuletta Share Dip
Created by an Sicilian immigrant that ran the Central Grocery sandwich counter in the French Quarter of New Orleans in 1906, theMuffulettais 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.
Ingredients
- 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
Method
- 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.
