Charcuterie Dip
A creamy and bold dip that combines the flavors of a charcuterie board in one scoopable bowl, perfect for entertaining with minimal fuss.
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream or plain Greek yogurt Can be swapped for Greek yogurt for a lighter dip.
- 1 cup shredded mozzarella Freshly shredded will melt better than pre-shredded.
- 1 cup grated parmesan Plus a little extra for topping.
- 1.5 cup chopped cured meat like salami, pepperoni, or prosciutto Adjust quantity based on preference.
- 1/3 cup chopped pepperoncini or banana peppers Can substitute with chopped dill pickles.
- 2 tbsp pepperoncini juice or red wine vinegar Provides tanginess.
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- to taste black pepper
Optional Ingredients
- chopped olives, chopped roasted red peppers, or a spoon of Dijon Optional for additional flavor.
For Topping
- fresh basil or parsley Chopped for garnish.
- a drizzle of olive oil
- a few extra meat bits
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
- In a bowl, mix the cream cheese and sour cream until smooth.
- Stir in mozzarella, parmesan, garlic powder, Italian seasoning, black pepper, pepperoncini, pepperoncini juice, and most of the chopped cured meat.
- Spread the mixture into the baking dish and sprinkle extra parmesan and reserved meat on top.
Cooking
- Bake for 20 to 25 minutes until bubbly at the edges.
- If you want browning on top, broil for 1 to 2 minutes, but do not walk away.
Serving
- Let it sit for 5 minutes so it thickens slightly, then top with herbs and a drizzle of olive oil.
Notes
Make ahead by mixing everything, spread into a baking dish, cover tightly, and refrigerate up to 24 hours before baking. Leftovers can be stored in the fridge for up to 3 days.