Preheat oven to 350 degrees. Arrange salami slices in a single layer in a rimmed baking pan. Bake for 12 minutes or until edges are lightly browned. Remove from oven and press slices between layers of paper towels to remove excess oil; cool.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Did we say salami chips? Why, yes, we did! Pair these crispy chips with a homemade muffuletta dip.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3-oz.) pkg. Culinary Tours Milano salami slices | ||
| 1 (7-oz.) container refrigerated muffuletta bruschetta, drained | ||
| ½ c. Hy-Vee mayonnaise | ||
| ½ c. Hy-Vee sour cream | ||
| Italian parsley, for garnish, if desired |
Things To Grab
- Rimmed baking pan
- Paper towels
- 1-quart baking dish
Directions
Stir together muffuletta bruschetta, mayonnaise, and sour cream. Transfer mixture to a 1-quart. baking dish.
Bake for 30 minutes or until hot and bubbly; cool slightly before serving. Garnish with Italian parsley, if desired.
Nutrition facts
Servings
110 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 10mg
- Sodium: 350mg
- Total Carbohydrates: 1g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%