Viral Charcuterie Dip (15 Minutes)
Finely chopped salami, cheeses, sun-dried tomatoes and olives tossed in olive oil and balsamic. The viral spoonable charcuterie dip for crackers.
Method
- Dice the salami, pepperoni, mozzarella and cheddar as finely and evenly as possible, so every spoonful holds a little of everything.
- Put the diced meats and cheeses in a large bowl with the sun-dried tomatoes, olives and basil.
- Whisk the olive oil, balsamic vinegar, oregano and red pepper flakes in a small bowl.
- Pour the dressing over the chopped mixture and toss well to coat. Season with salt and pepper.
- Rest for 5 minutes so the flavours settle, then spoon into a serving bowl.
- Serve with crackers, crostini or sliced baguette for scooping.
Finely chopped salami, cheeses, sun-dried tomatoes and olives tossed in olive oil and balsamic. The viral spoonable charcuterie dip for crackers.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 11 g
- Carbs
- 6 g
- Fat
- 23 g
- Fibre
- 1 g
- Sugar
- 3 g
- Sodium
- 640 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Fine, even chopping is the whole trick: large chunks will not scoop onto a cracker. A sharp knife and a little patience give the spoonable texture that made this dip viral.
Substitutions
- Genoa salami — soppressata or diced cooked ham
- Mozzarella pearls — provolone or Monterey Jack, diced small
- Sun-dried tomatoes — roasted red peppers, drained and chopped
Serving suggestions
Serve in a shallow bowl with sturdy crackers and crostini, plus extra basil leaves on top.
Storage
Airtight container in the fridge for up to 3 days; bring to room temperature for 15 minutes before serving.
Reheating
No reheating needed; serve at room temperature. If chilled, leave out for 15 minutes and stir before serving.
Equipment
- Sharp knife
- Cutting board
- Large bowl
- Small bowl
- Whisk
Variations
- Spicy: add 1 finely diced pickled jalapeño and extra red pepper flakes
- Mediterranean: swap the cheddar for feta and add 2 tablespoons chopped marinated artichokes
- Herby: stir in 2 tablespoons chopped fresh parsley with the basil
Why it works
Chopping a charcuterie board into small pieces turns separate bites into one balanced scoop, and the olive oil and balsamic dressing ties the salty meats, rich cheeses and sharp olives together.
Frequently asked questions
What do you serve with charcuterie dip?
Sturdy crackers, crostini or sliced baguette work best, because the dip is chunky and needs something that will not break when scooping.
How long does charcuterie dip last?
Up to 3 days in an airtight container in the fridge. Bring it to room temperature for 15 minutes before serving so the olive oil loosens again.
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