Salami chips with a white bean dip are a dangerously tempting thing. Crunchy meaty yummy. It’d be difficult to make them even better, but you can by serving them with a roasted garlic white bean dip. The creamy dip (almost like a hummus) compliments the salami perfectly. This makes for a great easy appetizer or snack for the big game.
Most grocery stores sell a variety of different styles of salami. Grab a few different flavors and mix them up on the plate. Many salamis have a very thick casing, which not all people enjoy. You can remove it quite easily after slicing the salami thin.
Also try my smoked glazed salami.
Salami Chips with White Bean Dip
Servings 4 servings
For the white bean dip
- 1 whole head of garlic
- 1 teaspoon olive oil
- 1 14 ounce can Great Northern white beans, drained, rinsed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2-3 tablespoons warm water
For the salami chips
- 4 ounces salami sliced thin
For the white bean dip
Pre-heat oven to 375 F.
Cut top off the garlic and drizzle with 1 teaspoon of the olive oil.
Wrap in foil and place in oven for 40-45 minutes or until soft.
Remove and let cool slightly.
Squeeze garlic from the cloves and add to a food processor.
Add remaining ingredients and puree until smooth. Add more water if the mixture is too thick.
Serve with the salami chips.
For the salami chips
Place salami on a parchment-lined baking sheet or on a rack over a baking sheet.
Bake for 10-15 or until starting to crisp and curl at the edges.
Remove and let cool and crisp more.
I picked up a few fancy salami the other day while at Jungle Jim’s market outside of Cincinnati, Ohio. I didn’t get them by accident. Someone on an online BBQ group had recommended cutting them Hasselback-style, smoking them and glazing with an apricot glaze. The thought had my mouth watering, so I proceeded to make awesome smoked glazed salami. A little sweet, a little smokiness, and flavor-packed cured meat. Perfect.
These sliced salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.
Also try my salami chips with white bean dip.
Smoked Glazed Salami
Servings 8 -12 servings
- 2 1 pound salami
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
Cut thin slits in the salamis, but do not cut all the way thru. Tip: I lay two wood spoons alongside the salami. Then, when I cut down thru the salami the round spoon handles keep me from cutting too far.
Fire up your smoker for cooking at 225 F. Use a light wood such as apple or peach.
Smoke the salami for 1 hour.
Combine the apricot preserves and Dijon and brush half over the tops of the salami.
Smoke another 30 minutes then brush with the remaining glaze and smoke another 30 minutes.
Remove from the smoker.
Serve as is, with a knife for slicing, as a great topping for crackers. I also sliced the salami and served it on sandwiches.
Omelets, frittatas, scrambles… All are great ways to use up ingredients you have on hand. In this case I had some extra salami and cherry tomatoes around that I needed to use up. This sweet pepper and salami frittata recipe was a great way to combine them.
Don’t have salami on hand? Ham works just fine. Or sausage.
Also try my more-classic French omelet.
Sweet Pepper and Salami Frittata
- 4 medium russet potatoes
- 2 teaspoons olive oil
- 1 large white onion diced
- 2 medium sweet peppers chopped
- 9 large eggs
- 8 ounces sharp cheddar cheese shredded, divided
- 6 ounces salami cubed
- 1/2 pint cherry tomatoes halves
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 350 F.
Bring a large pot of water to a boil. Add the potatoes. Boil until just starting to soften, 20-30 minutes. Drain and let cool slightly, then cut into cubes.
Heat oil in a 10" cast iron (or oven-proof) skillet.
Saute onions for 5 minutes.
Add peppers and saute another 5 minutes.
In a large bowl, beat the eggs. Stir in half of the cheese and the salami, tomatoes, and basil. Season with salt and pepper.
Pour mixture into the skillet and stir. Bake for 15 minutes.
Sprinkle the remaining cheese over the top and return skillet to the oven, under the broiler, for 2 minutes or until the cheese is melted.