New Orleans-Style Muffuletta Dip

A muffuletta is a round hero-like sandwich that originated at the Central Grocery in New Orleans in the early 1900s. Layers of provolone cheese, Genoa salami, and ham are topped with an “olive salad,” which is what distinguishes it from all other sandwiches. This chunky, salty, almost spicy dip does credit to its inspiration.

Makes about 1½ cups.

½ cup pitted Spanish green olives, drained
½ cup pitted brine-cured black olives (such as Kalamata), drained
¼ cup coarsely chopped red onion
1 garlic clove, peeled
2 to 4 tablespoons chopped fresh basil or parsley leaves, to your taste
½ teaspoon dried Greek oregano
Juice of ½ lemon (about 2 tablespoons)
1 teaspoon Dijon Mustard
¼ teaspoon Tabasco sauce, or more to taste
¼ cup mayonnaise

1. Place the olives, onion, garlic, and basil in a food processor fitted with a steel blade and pulse until chopped. Transfer to a small mixing bowl and stir in the remaining ingredients until well combined. Cover and refrigerate at least 1 hour and up to overnight to let the flavors develop.

2. Mix well, transfer to a serving bowl, and serve immediately.

Serve with pita chips or thin slices of toast.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)