Charcuterie Dip with Old Vine Zinfandel

Suggested Pairing: Lizzy James Old Vine Zinfandel

There is something wonderful about long summer evenings that call for slowing down and sharing good food with the people you love. We love a recipe that is as effortless as it is delicious, and this simple summer charcuterie dip is perfect for casual weeknights and for gathering around the table with friends. Packed with all your favorite savory grazing board flavors in one easy-to-share bowl, it’s the dish you’ll make all season long, and it pairs beautifully with a glass of Old Vine Zinfandel.

CHARCUTERIE DIP

Ingredients 

• 3/4 cup olive oil
• 1/3 cup balsamic vinegar
• 1/2 cup Genoa salami, cubed
• 1/2 cup soppressata, cubed
• 1 cup Gruyère cheese, cubed
• 1/2 cup sharp white cheddar, cubed
• 1/3 cup roasted red peppers, diced
• 1/4 cup diced green olives
• 1/4 cup diced Kalamata olives
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp dried red pepper flakes
• Toasted sourdough, French bread, or crackers, for serving  

Instructions

1. In a shallow serving bowl, combine the olive oil, balsamic vinegar, Genoa salami, soppressata, Gruyère, sharp cheddar, roasted red peppers, green olives, Kalamata olives, parsley, rosemary, and red pepper flakes.
2. Toss gently until all of the ingredients are evenly coated.
3. Let the mixture marinate for 20–30 minutes before serving to allow the flavors to meld.
4. Serve with toasted sourdough, fresh French bread, or your favorite crackers. 

Serves: 4-6