Charcuterie Board Dip

Name: Charcuterie Board Dip (No-Cook)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 1 oz spicy salami; 1 oz salami; 1 oz prosciutto; 1/4 cup cornichons; 1/2 cup mixed olives; 1/4 cup grated Pecorino Romano cheese; 1/4 cup fresh parsley; 1/4 cup fresh basil; 2 oz feta cheese; Crusty bread, for serving

Charcuterie Board Dip is a no-cook appetizer that combines all the flavors of a charcuterie board—salami, prosciutto, olives, cheese, and fresh herbs—into one shareable dip, ready in minutes.

🌍Italian-American 🏷️Charcuterie 🏷️Dip 🏷️Appetizer 🏷️Bread dip Salami

🏷️

🏷️Prosciutto

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chef_wills_onTikTok

Total

10 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by chef_wills_

-0:00

chef_wills_onTikTok

Ingredients

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 oz spicy salami
1 oz salami
1 oz prosciutto
1/4 cup cornichons
1/2 cup mixed olives
1/4 cup grated Pecorino Romano cheese
1/4 cup fresh parsley
1/4 cup fresh basil
2 oz feta cheese
Crusty bread, for servingoptional

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Instructions

1
In a medium-sized bowl, pour in the extra virgin olive oil and balsamic vinegar.
2
Add the thinly sliced spicy salami, regular salami, and torn prosciutto to the bowl.
3
Chop the cornichons and mixed olives, then add them to the bowl.
4
Grate the Pecorino Romano cheese directly into the bowl.
5
Add the chopped fresh parsley and basil.
6
Crumble the feta cheese into the mixture.
7
Stir everything together until all ingredients are well combined and coated in the oil and vinegar.
8
Serve immediately with slices of crusty bread for dipping.

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Tips & Notes

Pro tips

Dice cured meats into small, bite-sized pieces so they distribute evenly throughout the dip and are easy to scoop with bread.
Use good-quality extra virgin olive oil and aged balsamic vinegar—they're the flavor base and worth the investment.
Add fresh herbs just before serving to prevent them from wilting and turning dark in the acidic vinegar.
Gently toss all ingredients until combined to avoid breaking down the cheese or crushing the olives.

Substitutions

Mixed olives → pitted Castelvetrano olives or roasted red peppers (milder, buttery flavor)
Pecorino Romano → Parmigiano-Reggiano or Asiago (less sharp, similar texture)
Cornichons → marinated artichoke hearts or pickled onions (add tang without the crunch)
Balsamic vinegar → red wine vinegar (sharper acidity, less sweetness)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. Stir before serving; the oil may solidify when chilled, so bring to room temperature for 15 minutes before presenting.

Common Questions

Can I make this dip ahead of time?

Yes. Combine all ingredients up to 2 hours ahead and refrigerate. The flavors meld together better when chilled. Add fresh herbs just before serving to maintain their brightness.

What should I serve with this dip?

Crusty bread, crostini, breadsticks, or crackers work best for scooping. You can also serve it with vegetable sticks like cucumber, bell pepper, or celery.