All the flavors of your favorite antipasto platter… in a delicious dip! This Antipasto Dip starts with a creamy base and is topped with salami, cheese, olives, pepperoncinis, and so much more. Perfect for dipping crackers, crostini, or any of your favorite dippers!
Have you ever found yourself looking for a quick and easy appetizer to make last minute? I hate to admit just how often I find myself in that exact spot… with friends on their way and no time for a trip to the grocery store. Which is probably why I’ve gotten SO good at figuring out what to make using what I already have in my fridge!
I guess you could say I’ve always been this way. The last minute type. So I’ve had quite a bit of practice making something out of what appears to be nothing.
Case in point: this Antipasto Dip. Made with a sour cream and cream cheese base and topped with any/all antipasto ingredients you have on hand!
What I love about this dip is how easy it is to adjust the flavors and ingredients based on individual tastes AND on what’s easy! All you really need is a few different toppings and you have yourself a deliciously hearty, flavorful dip… no extra shopping trip required!
what you’ll need for this recipe
For the base: I combined softened cream cheese, sour cream and Italian seasoning mix and whipped it until smooth and creamy. *Note: substitute salt, basil, oregano, and garlic powder for the Italian seasoning mix.
For the toppings: I used everything “antipasto” I could find in my fridge. This included salami, provolone, Parmesan, pepperoncinis, olives, roasted red peppers, pepperoni, and giardinera. See below for substitutions/additions.
For the garnish: I garnished the dip with fresh ground pepper and fresh minced parsley. Fresh basil would also be delicious!
how to make antipasto dip
Step 1. Prepare the toppings: chop the meats, cheeses, and veggies into small, bite sized pieces.
Step 2. Make the base: combine the cream cheese, sour cream and Italian seasoning mix in a medium mixing bowl. Use a hand mixer to blend until smooth and creamy. Spread into a shallow pan or pie plate.
Step 3. Assemble: Add the toppings to the creamy base and garnish with fresh pepper and parsley. Enjoy with crackers, crostini, pita chips, or any of your favorites!
Recipe Variations
- Substitute plain Greek yogurt for the sour cream
- Use 1/2 cup sour cream + 1/2 cup mayo (instead of 1 full cup sour cream)
- Substitute 1/2 teaspoon salt + 1/4 teaspoon garlic powder + 1/4 teaspoon basil + 1/4 teaspoon oregano for the Italian seasoning mix
- Add any of your favorite antipasto ingredients, such as marinated artichoke hearts, olive tapenade, prosciutto, mozzarella, pesto, or capers
- Use as many ingredients as you have on hand (no need to include them all!)
- Omit the meats to make it vegetarian
- Heat in the oven for a warm, gooey dip
storage tips
Leftover Antipasto Dip can be stored, covered, in the refrigerator for up to 5 days. Enjoy straight from the fridge, at room temperature, or even heated!
More Last Minute Dip Recipes
Looking for more last minute appetizer recipes? These quick and easy dips are some of our favorites!
Antipasto Dip
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream OR plain Greek yogurt
- 1 packet Italian dressing mix (0.7 ounces)
- 4 slices provolone cheese chopped
- 12 slices pepperoni chopped
- 6 slices salami chopped
- 1/4 cup Parmesan cheese shaved
- 1/4 cup roasted red peppers jarred, chopped
- 1/4 cup green olives chopped
- 2-4 Tablespoons giardiniera
- 2 Tablespoons pepperoncinis chopped
- 1 Tablespoon fresh parsley minced
Instructions
- Prepare the toppings by chopping the meats, cheeses, and veggies into small, bite sized pieces. Set aside.
- Make the base. Combine the cream cheese, sour cream and Italian seasoning mix in a medium mixing bowl. Use a hand mixer to blend until smooth and creamy. Spread into a shallow pan or pie plate.
- Add the toppings to the base as desired. Garnish with fresh pepper and parsley.
- Enjoy with crackers, crostini, pita chips, or any of your favorite dippers.
Notes
Recipe Variations
- Substitute plain Greek yogurt for the sour cream
- Use 1/2 cup sour cream + 1/2 cup mayo (instead of 1 full cup sour cream)
- Substitute 1/2 teaspoon salt + 1/4 teaspoon garlic powder + 1/4 teaspoon basil + 1/4 teaspoon oregano for the Italian seasoning mix
- Add any of your favorite antipasto ingredients, such as marinated artichoke hearts, olive tapenade, prosciutto, mozzarella, pesto, or capers
- Use as many ingredients as you have on hand (no need to include them all!)
- Omit the meats to make it vegetarian
- Heat in the oven for a warm, gooey dip
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