Charcuterie Board Dip
Charcuterie Board Dip layers a seasoned cream cheese base with deli meats and cheeses, roasted red peppers, and olives. You can assemble this dip in just 15 minutes before giving it an hour to chill in the refrigerator. It’s a great choice when you want the meat and cheese parts of a charcuterie board, or antipasto platter, in a scoopable party dip.
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This crowd-pleasing take on a meat and cheese board offers all those flavors you know and love. Make this for your snack table and everyone will be crowding around it, wanting to scoop up some of that deliciousness.
If you’re looking for more dip inspiration for the same kind of snack table, Beer Cheese Pretzel Dip is a good fit. This Italian Pasta Salad with Salami uses the same deli-style flavors in a cold pasta salad, and there are plenty more Easy Dip Recipes for crackers, chips and bread.
Why You’ll Love It
- No cooking: This dip is mixed, layered and chilled, with no oven, skillet or slow cooker needed.
- Quick prep: The hands-on part is chopping the meat, cheese, peppers and olives, mixing the base and layering it in the dish.
- Charcuterie board flavor: Salami, pepperoni, cheese, olives and roasted peppers give the dip the same salty snack-board feel in one dish.
- Creamy and chunky: The base is smooth, while the top layer has diced cheese, chopped cured meat and sliced olives, for plenty of texture contrast.
- Make-ahead friendly: The dip chills before serving, so it can be prepared earlier in the day.
Antipasto Salad Dip Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Cream cheese: Softened cream cheese forms the base of this charcuterie dip. I recommend the block-style cream cheese, not whipped cream cheese, so it beats smooth and creamy with the sour cream and mayonnaise.
- Sour cream: This loosens the cream cheese and gives the base a tangier flavor.
- Mayonnaise: Mayo smooths out the base and helps it spread across the pie dish.
- Garlic powder: This seasons the cream cheese mixture without adding raw chopped garlic.
- Onion powder: Blends into the base with the garlic powder and Italian seasoning.
- Salt and pepper: These season the cream cheese mixture. I recommend that you go lighter with extra salt if the salami, pepperoni and olives are already salty.
- Italian seasoning: This brings dried herbs into the cream cheese layer. You can use any brand you like (I used this one).
- Salami: Chopped salami goes into the meat and cheese topping. I like to buy sliced salami for faster chopping.
- Pepperoni: This adds more cured meat flavor. Mini pepperoni can save some knife work!
- Gouda cheese: Gives the topping firm cheese pieces. Buy a block and cut it into small cubes.
- Cheddar cheese: Diced cheddar adds another cheese to the topping. I find that sharp cheddar has more flavor than mild cheddar, but you can take your pick.
- Roasted red peppers: Use drained jarred roasted red peppers. Keep in mind that extra liquid can loosen the cream cheese layer, so drain it well first.
- Olives: I used green pimento-stuffed olives, though you can use any kind you prefer. Drain these well too, before adding them to the topping.
- Fresh parsley: An optional herb you can use in the topping or save for garnish.
Substitutions and Variations
- Different cheese: Mozzarella, provolone, or Colby Jack can replace cheddar.
- Other meats: Chopped ham or turkey can replace salami in this charcuterie board inspired dip.
- Sour cream swap: Use plain Greek yogurt in place of sour cream.
- No olives: Leave out the olives if you aren’t a fan.
- Spicy topping: Add red pepper flakes or chopped pepperoncini.
- Sweet topping: Drizzle with honey or add chopped dried cranberries.
- Pickle topping: Add diced pickles with the meat, cheese, and peppers. (I love this version!)
How to Make Antipasto Dip
STEP 1: Beat the softened cream cheese until smooth.
STEP 2: Mix in the sour cream and mayonnaise.
STEP 3: Stir in the garlic powder, onion powder, salt, pepper, and Italian seasoning.
STEP 4: Spread the cream cheese mixture over the bottom of a pie dish.
STEP 5: Combine the salami, pepperoni, gouda, cheddar, roasted red peppers, and olives in a separate bowl.
STEP 6: Stir in parsley if using it in the topping.
STEP 7: Spoon the meat and cheese mixture over the cream cheese layer.
STEP 8: Cover and chill until serving.
STEP 9: Garnish with parsley if liked and serve chilled.
Kim’s Top Tips
- Soften the cream cheese: The first time I made this dip, I used cream cheese straight from the fridge, and it left lumps in the base. So, let the cream cheese soften before mixing.
- Drain the peppers and olives: Jarred peppers and olives bring liquid with them. I recommend that you drain them well, so the creamy base layer doesn’t loosen or get watery.
- Dice the cheese small: That way, the pieces are easier to scoop with crackers and crostini.
- Use a shallow dish: A pie dish keeps the topping close to the cream cheese base. A deep bowl makes it harder to scoop both layers at once.
- Cover before chilling: Cover the dish before it goes into the refrigerator so the cheese pieces don’t dry out. I used plastic wrap, but foil would work too.
How to Store
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- Freezing: I don’t recommend freezing this dip. The dairy base is likely to separate, and the chopped toppings can get watery.
- Serving safety: Don’t leave the dip at room temperature for more than 2 hours. Put it back in the refrigerator if it’s sitting out longer than that.
- Before serving leftovers: Stir any loose topping back together if needed and spoon it back over the base.
Serving Suggestions
Serve this dip chilled with sturdy crackers, crostini, or sliced baguette. My Air Fryer Everything Bagel Chips are great with this antipasto dip. Homemade Italian Breadsticks or crisp Crostini are more good matches for the salami, pepperoni and cheese. For a larger snack table, you can check out some Simple Platter Ideas for more ways to arrange breads, crackers, meats, and cheese.
Antipasto Dip FAQs
I find a shallow pie dish better for this dip. In a bowl, the meat and cheese topping can separate from the cream cheese base when people scoop it.
Sure! Use two pie dishes or one larger shallow serving dish so the topping still spreads over the base.
It’s best to use sturdy crackers, crostini, sliced baguette, or breadsticks. I tried thinner crackers, but they break easily because the cream cheese base firms in the refrigerator.
Antipasti (plural of antipasto) is Italian and usually includes cured meats, cheese, olives, marinated vegetables, and bread. Charcuterie is French and technically refers to cured meats, though modern charcuterie boards often include cheese, crackers, fruit, and pickles too. This dip fits both ideas because it has salami, pepperoni, cheese, olives, and roasted red peppers.
More Delicious Snacks to Try
Charcuterie Board Dip
Equipment
- Colander or Sieve
- 9-Inch Pie Plate or 8 to 10-Inch
Ingredients
- 8 ounces cream cheese softened
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- ¼ cup roasted red peppers drained and chopped
- ½ cup salami chopped
- ½ cup cheddar cheese diced
- ½ cup pepperoni chopped
- ¼ cup olives sliced
- 1 cup gouda cheese diced
- 2 tablespoons fresh parsley chopped, optional
Instructions
Prepare the Creamy Base Layer
- To a large mixing bowl, add the softened cream cheese, and beat until creamy and smooth.
- Add the mayo and sour cream to the cream cheese and mix until smooth and well combined.
- Stir in the onion powder, garlic powder, salt, pepper and Italian seasoning until well distributed throughout the mixture.
- Spread the mixture over the bottom of and 8 to 10-inch pie pan.
Combine the Toppings
- Add the pepperoni, salami, cheeses, roasted red peppers and olives to a bowl and toss to mix.
- Stir in some parsley, if liked.
Assemble and Chill
- Spread the cheese and meat mixture over the cream cheese layer.
- Cover and chill for at least an hour to allow the flavors to meld and the dip to firm up a bit.
- Serve chilled, garnished with parsley if liked.
Notes
- Chop meats while cold: Salami and pepperoni are easier to cut into small pieces when they’re cold from the refrigerator.
- Use a sharp knife for cheese: Clean cheese cubes are easier to scoop than crumbled pieces.
- Garnish just before serving: Sprinkle parsley over the dip right before serving for a fresher green garnish.
Nutrition Information
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