This Scrumptious Salami Spread is one of my favorite toppings with keto bread and keto crackers. Naturally low in carbs, it’s simple yet full of flavor and very satiating. You can use it as a dip, too. Read on to find out the secrets of how to make this delicious savory keto condiment!
How to make the Scrumptious Salami Spread or Dip
Making this spread is really easy! For the easiest and quickest preparation, use ready chopped salami or any cured sausage and ready chopped frozen onion.
If you want to make a dip instead of spread, use a runnier type of sour cream. Thick Greek yogurt, in turn, is perfect if you want to make a spread.
But without further ado, let’s take a look at how to prepare this scrumptious savory keto spread.
Take 8 oz (230 g) cream cheese…
…1/2 cup (120 ml) sour cream or Greek yogurt…
…and 1 small onion (about 1.5 oz = 40 g) that you have chopped finely. As a busy person, I use readily chopped frozen onion here. There is no need to defrost it first, it will defrost pretty quickly after adding the other ingredients.
Beat with an electric mixer…
…until fluffy, about 2 minutes.
Add 5 oz = 140 g finely chopped salami…
…and 1 tablespoon Cajun seasoning. You can also add a pinch of unrefined sea salt or Himalayan salt — just taste test first because salami is quite salty so that you won’t end up with too much salt.
Stir with a spoon until well combined.
Taste test and add more seasonings if needed.
Cover with plastic wrap.
Refrigerate for a couple of hours to let the flavors mingle.
Serve with keto crackers or as a spread on keto bread.
How I came up with this savory keto spread recipe
Many years ago, I needed a savory keto spread for my New Year’s celebrations. I had baked low-carb crackers with my favorite recipe and wanted to serve a scrumptious spread with them.
I thought cream cheese would work wonderfully as a base for the spread. Maybe I could add some olive-oil based mayonnaise as well?
Anyway, just plain cream cheese and mayonnaise spread sounded too lame, so I thought I would add some veggies for crunch and texture.
However, after some pondering, I thought I will serve fresh veggies separately and add meat — maybe cured meat like salami — to my spread. Why not make a really satisfying spread so that the guests can enjoy it to the max? Moreover, the veggies would lose their crispiness pretty quickly, but the meat would just get more flavorful while the flavors mingle for some hours.
But, mayonnaise and meat might be a too heavy combo. I thought using sour cream instead of mayo would make the spread lighter, plus the sour cream would lend a gentle tang that would accompany the salami perfectly.
So, now I had cream cheese, sour cream, and salami. I still needed some seasonings to give the spread even more flavor.
Immediately, I was thinking of onion. Onion and salami is a perfect match. Onion powder would be the easiest solution, but I was afraid that it will leave a dull taste. Therefore, I decided to add finely-chopped fresh onion.
There was still room for another seasoning in my 5-ingredient recipe. Paprika sounded good — and actually, my first test batch contained paprika — but the flavor was so mild that I wasn’t completely satisfied with it.
I gazed at my pantry, wondering which seasoning would be ideal for my spread. Found it! Cajun seasoning sounded just the right complement to provide my scrumptious spread a final, flavorful touch.
After adjusting the amounts of the ingredients, I was almost satisfied with the result. The mouthfeel still felt a bit too heavy. Then, I got the idea to beat the cream cheese, sour cream, and onion into a fluffy mixture before stirring in the chopped salami and the Cajun seasoning.
Indeed, it worked! Now, I was perfectly satisfied with the spread. It was airy and fluffy, yet very flavorful and satisfying. The onion was distributed evenly while whipping, and it worked wonderfully as a natural flavor enhancer. The chopped salami provided flavor and texture. And the Cajun seasoning was just the ultimate seasoning for this spread. My guests gobbled up the spread and the crackers in no time and almost licked the bowl — so good it was!
Here’s the recipe for you to enjoy:
- 8 oz = 230 g cream cheese, softened
- 1/2 cup = 120 ml sour cream OR plain Greek yogurt
- 1 small onion (about 1.5 oz = 40 g), finely chopped
- 5 oz = 140 g salami or other cured meat, chopped
- 1 tablespoon Cajun seasoning
- (Optional: natural salt to taste)
- Combine the cream cheese, sour cream, and the
chopped onion in a small bowl. Beat with an electric mixer until fluffy, about
- Add the salami and the seasonings and stir well
with a spoon until well mixed. Adjust the seasonings to your taste.
- Cover with plastic wrap and refrigerate for a couple
of hours to let the flavors mingle.
- Serve with keto crackers or as a spread on keto
|Nutrition information||In total||Per 1/4 cup (60 ml)|
|Protein||49.2 g||4.6 g|
|Fat||135.1 g||12.7 g|
|Net carbs||13.3 g||1.3 g|
|kcal||1465 kcal||138 kcal|
How to get variation to the recipe
Instead of salami, you can use any cured meat — also ham or cooked and crumbled bacon work wonderfully. Using spicy meat also adds more flavor, so feel free to add, for example, chili-spiced salami.
Instead of fresh or frozen onion, you can use 1 teaspoon onion powder — it has a much milder taste than fresh onion but still works as an excellent natural flavor enhancer.
If you are a garlic friend, feel free to add 1-2 minced garlic cloves to the spread.
Instead of Cajun seasoning, you can use paprika, smoked paprika, a pinch of cayenne pepper, cumin, curry powder, or ground coriander seeds. Herbs work wonders, too. Add 1 teaspoon dried oregano, thyme, rosemary, dill, fennel, estragon, or marjoram for an exciting herby flavor.
Add some chipotle for a delicious smoky flavor, or use Chipotle Tabasco to give the spread a fantastic flavor kick.
You can replace the sour cream with mayonnaise for lower carbs and more fat.
This Monday, we had a meeting in Bistro Naapuri in Tampere downtown, planning our Keto Festival that will happen next weekend. I will present my book there, and we will let people taste our brand new, sweet Ketokamu product. We won’t be able to get the commercial version yet, so I will use my own melanger to prepare it.
Most likely, we also get keto kombucha to the festival — the same that we had in our Ketokamu launch party about one month ago, made by a local company called The Good Guys Kombucha.
For developing some more new Ketokamu products, I received three big boxes from Foodin, full of their ingredients. Next week, I will start developing some exciting chocolate treats for next year!
Today is the Father’s Day in Finland. We visited my parents for the weekend to celebrate. Well, it was just a small gathering, but it was nice to see my parents after a while. When leaving, our car didn’t start! It was so cold weather. We used to have a diesel car that started well even at -13 °F (-25 °C), without heating. My new car — that uses ethanol and gasoline — doesn’t start without heating now when it’s 37 °F (3 °C) outside… Luckily, we had a cable to heat the engine and the car started well after one hour heating. While waiting for the car to heat, I was playing piano and we were singing with my dad — so it was time well spent!