Olive Salad Dip with Salami and Andouille Chips

Olive Salad Dip with Salami and Andouille Chips
Yields: 2 cups
  • 2¼ cups prepared olive salad, drained*
  • 1 cup coarsely chopped fresh parsley
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon ground red pepper
  • Salami and Andouille Chips (recipe follows)
  1. In the work bowl of a food processor, place olive salad, parsley, lemon zest and juice, and red pepper; pulse until finely chopped. Serve with Salami and Andouille Chips.
*We used Boscoli Italian Olive Salad

Salami and Andouille Chips
  • 2 (1.5-ounce) packages sliced genoa salami*
  • 1 pound smoked andouille sausage, cut into thin diagonal slices
  1. Preheat oven to 350°.
  2. On a large rimmed baking sheet, arrange salami slices in a single layer.
  3. Bake until crisp, 25 to 30 minutes. Remove from pan; let cool on paper towels. Wipe pan clean; repeat procedure with sausage slices. Sausage slices will continue to crisp as they cool.
*We used Gusto Genoa Mild Salami.



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