You know how, on the best pizza slices, the pepperoni forms little cups that get super crunchy along the edges and it’s the most delicious thing to ever happen to cured meat? Or when you get the entire strip of bacon (including the fatty streaks) to get crispy without burning it, and it’s like a major victory of mouthfeel? These Salami Chips are kind of like that, but with baked, deli-sliced genoa salami and you use them to scoop up warm and tangy dip. What? Oh yes.
All I do to make them is place the salami slices in a single layer on parchment paper-lined baking sheets and bake them until crispy. Then I transfer them to a rack while the oils dry up and they harden up more. That’s it. If you can make these and not eat at least 6 slices as they’re sitting on the rack, then I applaud your self-control of steel.
Let’s talk a bit more about that dip. If you like pickled vegetables and gooey cheese, then this Warm Muffuletta Dip is calling your name. Inspired by the famous New Orleans sandwich, it’s loaded with chopped giardiniera, kalamata and pimiento-stuffed olives, capers, garlic, and three cheeses (plus the obligatory mayonnaise and sour cream mixture to keep things of dippable consistency, of course). It’s all baked in a small casserole dish until it’s bubbling and golden and then I sprinkle it with chopped parsley to finish it off right before serving.
Side note: Giardiniera is pronounced “Jar – Din – Air – Uh”, in case you live in an area where it’s not commonly spoken. I googled it for us.
If you somehow manage not to eat it all at once, the leftovers even taste good cold. You can honestly serve this dip at any temperature and it will be a hit, so it’s great for potlucks! It also just so happens to be gluten-free, so it’s a must-make if you have guests with that kind of special dietary needs. (And if you serve with optional bread for dipping in addition to the salami chips, your vegetarian friends can have some, too. We’re just pleasing everyone here. Hell, switch out some of the sour cream and mayo for greek yogurt and your dieting friends can dig in as well. EVERYBODY’S GONNA GET SOME DIP TODAY!)
But I’m getting off topic now. Just imagine yourself biting into a Salami Chip with an audible crunch, as it spoons oozing cheesy, slightly spicy Muffuletta Dip into your mouth, and tell me that you don’t want to make it as soon as humanly possible. I dare ya.
- 6 oz genoa salami (about 32 slices)
- 12 oz giardiniera, chopped
- 2 oz kalamata olives, chopped
- 2 oz green olives with pimiento, chopped
- 3 oz provolone cheese, shredded
- 2 tablespoons capers
- 3 cloves garlic, minced
- 1 package cream cheese, at room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 3 oz parmesan cheese, grated, divided
- Parsley, chopped, to top
- Arrange oven racks in the upper and lower thirds of oven. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- Lay the salami slices in a single layer on the baking sheets. Bake with one sheet on top and one below, for about 20 minutes or until crispy, switching positions halfway through. Transfer the salami chips to a rack to further crisp and cool.
- While the chips cool, increase the oven temperature to 350 degrees F.
- Combine the giardiniera, olives, provolone, capers, garlic, cream cheese, sour cream, mayonnaise, and half of the parmesan cheese in a large bowl, mixing until well-combined. Spray an oven safe baking dish with nonstick spray. Spread the dip evenly into the baking dish and top with the remaining parmesan cheese. Bake for 30 minutes or until golden and bubbly.
- Top the dip with chopped parsley and serve with salami chips
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