Shallot Yogurt Charcuterie Dip & Salami Crisps
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • Porter Road Pork Bacon
- • Porter Road Soppressata Salami
- • 2 cups plain Greek yogurt
- • 1 medium-size shallot, minced
- • 2 tablespoons olive oil
- • Salt & pepper to taste
Oh, this is a fun one! If you've been to my house, you know that its not uncommon for us to have a jar of crispy bacon on the counter for snacking. I have a rule with bacon.... it must be crispy! There is nothing worse than limpy bacon in your Bacon Egg and Cheese biscuit sandwich!
For this recipe, I turned Porter Road's Pork Bacon and Black Pepper Sorghum Salami into "chips" that offer the most indulgent crunch to any traditional yogurt dip.
The yogurt dip comes from my cookbook, Hot Little Suppers, and can be elevated with your favorite herbs!
While I wouldn't traditionally use a cast iron to display a yogurt dip, I love how my grazing board looks with all of my dips presented in Smithey Ironware's set of four No. 6 Skillets. Some acidic dips may affect your cast iron – this is natural! Remember to re-season after washing.
Instructions
- To make the Yogurt Dip: In a small bowl, combine yogurt, shallot, olive oil, and salt and pepper to taste. Optional, Elevate your dip with fresh basil, parsley, or chopped bacon for an extra savory dip!
- Let sit on the counter to allow flavors to meld.
- To make the Charcuterie "Chips": use a cooling rack on top of your parchment-lined baking sheet. Place bacon and salami on an ungreased cooling rack. Bake at 300 degrees for 15-25 mins, until bacon and salami are crisp. Look for edges to darken and crisp up. Let cool.
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Porter Road Black Pepper Sorghum Salami
Smithey Ironware No. 6 Skillet