This recipe is so easy, I'm almost embarrassed to include it in a cookbook. But it just goes to prove how much transformation can come from the simple act of crisping something in the oven for a bit. Try to find a salami that's 1 1/2 to 2 1/2 inches in diameter, for easy snacking size. If it's not presliced and there's a deli slicer in the store, ask to have it thinly sliced for you. Otherwise do your best to cut it very thin, even slices with your sharpest knife.
I like the combination of traditional Dijon mustard and grainy mustard for the dip, but if you prefer you can use just one type or the other. The flavor of the dip will be best if it's made at least 2 hours ahead, allowing the flavors to meld nicely before serving.
Ingredients
Makes 6 to 8 servings
Grainy Mustard Dip
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To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.
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Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.
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Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.
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Arrange the salami chips in a bowl or on a plate, with the dip alongside.
Feel free to play around with different types of salami for this recipe. I'm lucky to live in the hometown of Salumi, the little sliver of meat-lover's heaven here in Seattle, founded by master salumist Armandino Batali and carried on today by his daughter Gina Batali and son-in-law Brian D'Amato. I love the results from crisping up thesopressataandfinocchionafrom Salumi for this snack. I've noticed Salumi products in some top-flight delis and specialty food shops around the country. But use any really good salami you can find. I've also used mainstream salami available at the grocery store with decent results as well.
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Reviews (5)
Back to Top年代orry for the typos in my review. I promise I am not illiterate. Apparently, the "t" on my keyboard is not functioning at 100%...
sunshineaun
Boise, ID
2/5/2017
I found the dipping sauce a little bland, but to the author's credit, hat may have been due o my selection of mustards to use. I added more stone ground mustard to counteract some of he Dijon flavor - I'm no a huge Dijon fan. I also added a pinch of salt and some white pepper for flavor. Then I decided it needed some heat, which could be easily remedied by using a horseradish mustard, but my husband despises horseradish so I opted for a couple dashes of cayenne pepper. Result - yum!
sunshineaun
Boise, ID
2/5/2017
Wonderful and easy !!!
chicks
年代W Florida
7/1/2016
These are a great favorite among my family members!
jmfregulia
helena, montana
9/18/2015
I have served the chips to two different company groups and both loved the dish! It is simple to do and very tasty
Joycekeith
Canmore AB
6/12/2015
