Creamy Giardiniera Dip with Soppressata Piccante Crisps

Bring bold flavors to your next casual gathering with foodie friends with this Creamy Giardiniera Dip and Soppressata Piccante Crisps. The creamy, tangy dip is a perfect match for the spicy, crispy Soppressata, creating an irresistible snack that’s packed with flavor. Pair it with a chilled Prosecco or a refreshing Italian lager, and let everyone dig in—this easy yet impressive dish is guaranteed to be the star of your fun, laid-back get-together!

Prep Time

10 min

Cook Time

15 min

Serves

6 Ingredients

4 ounces sliced Principe Soppressata Piccante
1 1/2 cups mascarpone, room temperature
1/2 cup grated Parmigiano Reggiano cheese
1 cup drained coarsely chopped giardiniera in oil, plus chopped giardiniera and oil from jar, for garnish
2-4 tablespoons milk
Chopped fresh basil, for garnish

Made With

Principe Salami Trio

Learn More

Creamy Giardiniera Dip with Soppressata Piccante Crisps

Prep Time

10 min

Cook Time

15 min

Serves

6 Made With

Principe Salami Trio

Learn More

Ingredients

4 ounces sliced Principe Soppressata Piccante
1 1/2 cups mascarpone, room temperature
1/2 cup grated Parmigiano Reggiano cheese
1 cup drained coarsely chopped giardiniera in oil, plus chopped giardiniera and oil from jar, for garnish
2-4 tablespoons milk
Chopped fresh basil, for garnish

How To Make

Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Arrange Soppressata Piccante slices on prepared baking sheet, leaving space between each slice. Bake until edges are crisp and stiff, about 10 to 15 minutes. Transfer Soppressata Piccante to a paper-towel-lined plate and let drain. Set aside.
Meanwhile, combine mascarpone, Parmigiano Reggiano and giardiniera in food processor and blend until smooth, about 30 seconds. Blend in milk, 1 tablespoon at a time, until desired consistency is reached.
Transfer dip to serving bowl. Garnish with additional giardiniera, basil and a drizzle of oil. Serve with Soppressata Piccante crisps.

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