My favorite sight at any party is a charcuterie platter. That’s where you’ll find me hanging out — by the cheese plate. (And maybe just making a dinner out it.) It’s the best part! This Charcuterie Dip takes the best part of a party and pairs it with an herby oil and vinegar base that ups the flavor considerably. (And it gets even better as it sits!) Spread it on a baguette, a cracker, whatever you can find… you won’t regret it!

What Ingredients Do You Need for Charcuterie Dip?

Just a few! You’ll need:

• Olive oil.
• Balsamic vinegar.
• A clove of garlic.
• Italian seasoning.
• Cheddar.
• Mozzarella.
• Salami.

A few notes on those:

You’ll want a log of salami so you can chop it into bite-sized cubes, so don’t get the pre-sliced kind.

As for those cheeses — really you can use whatever you have on hand or whatever you like best. The cheese will take on some of the flavor from the herbs and oil and vinegar, but there are so many varieties that work well here. Gouda! Swiss! Monterey Jack! Try some combos out and see what you like.

As for the quantities: it’s kind of up to you and your serving dish. If you want to serve a lot, just up amount of the oil, vinegar, and herbs by a bit to go with the large quantity of cheese.

How do You Make Charcuterie Dip?

Basically, you chop and stir. It’s pretty simple!

Take the cheeses and the salami and chop them into cubes that are similar in size. It makes for a more balanced bite.

Then, pick out your serving dish, and drizzle the oil and vinegar into it and whisk the herbs and garlic in. Add the salami and the cheese and toss it all together. Then, dig in!

The flavors meld as this sits, so it tastes even better after an hour or so. If you store it in the fridge, the oil will set up, but once it comes to room temperature again it will return to liquid. Enjoy!