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 pre-sliced and there’s a deli slicer in the store, ask to have it thinly sliced for you. Otherwise do your best to cut 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.
Excerpted with permission from the publisher, Ten Speed Press, from Salty Snacks by Cynthia Nims. Copyright 2012.
|1/4 cup sour cream||2 tablespoons grainy mustard|
|1/4 cup top-quality mayonnaise||8 ounces thinly sliced salami|
|2 tablespoons Dijon mustard|
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.
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.
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. Arrange the salami chips in a bowl or on a plate, with the dip alongside.
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