Salami Cream Cheese Ball

This Salami Cream Cheese Ball is a crowd-pleasing appetizer that’s creamy, cheesy, savory, and a little bit nostalgic. I love whipping it up during football season, holiday gatherings, or even for a casual weekend snack board. With chopped salami, cheddar, and green onions wrapped into a smooth cream cheese base, it’s a no-fuss recipe that always delivers big flavor.

Why You’ll Love This Recipe

• Quick to make: I can mix and shape this in under 30 minutes—perfect for last-minute prep
• Great for parties: It’s perfect for game days, potlucks, or any kind of celebration.
• Kid-friendly: I often pack a slice with crackers in school lunches (nut-free!).
• Minimal ingredients: Most of these are pantry or deli staples I already have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened
• Shredded cheddar cheese
• Diced hard salami (I like using Cervelat)
• Green onions, chopped
• Mayonnaise
• Salt
• Black pepper

Directions

Step 1: Mix the Base

I start by adding softened cream cheese to my stand mixer fitted with the paddle attachment. Then I toss in chopped green onions, diced salami, shredded cheddar, mayo, salt, and pepper.

Step 2: Shape It

Once everything is evenly mixed, I spoon the mixture onto a sheet of plastic wrap. I place another sheet over the top and form the mixture into a firm ball. Sometimes I go for a log or wreath shape depending on the occasion.

Step 3: Chill

I let the cheese ball chill in the fridge for 20 to 30 minutes. It firms up and becomes easier to slice and spread.

Step 4: Serve

When it’s time to serve, I unwrap it and place it on a platter surrounded by buttery crackers, sliced cucumbers, or carrot sticks.

Servings and timing

Servings: 12
Prep time: 10 minutes
Chill time: 20 minutes
Total time: 30 minutes

Variations

• Nutty exterior: If I’m not sending this to a nut-free event, chopped pecans or walnuts make a great coating.
• Spicy twist: I sometimes add diced jalapeños or a pinch of cayenne for heat.
• Italian flavor: A handful of chopped roasted red peppers and a dash of Italian herbs changes up the profile nicely.
• Different meats: I’ve also used pepperoni or prosciutto for variety.

storage/reheating

• Refrigerator: I store leftovers wrapped tightly in plastic wrap or in an airtight container for up to 4 days.
• Freezing: I don’t recommend freezing it—it alters the texture of the cream cheese.
• Make-ahead: I often prep this a day in advance and keep it chilled until it’s time to serve.

FAQs

Can I use low-fat cream cheese?

Yes, though I find the texture is a bit softer. Full-fat gives the best structure and flavor.

What crackers pair best with this?

Buttery crackers like Ritz or Club work great. I also like whole wheat crackers and even crostini for a crunchier option.

Can I make this without a stand mixer?

Absolutely. I use a rubber spatula or wooden spoon when mixing by hand—just make sure the cream cheese is fully softened first.

Can I prep this more than a day in advance?

Yes, up to 2 days ahead works well. Just wait to roll in any coatings (like bacon or herbs) until just before serving.

What kind of salami should I use?

I usually go with Cervelat or Genoa, but any firm, dry salami will work well. Just dice it small so it mixes easily.

Conclusion

This Salami Cream Cheese Ball is everything I want in an appetizer: simple, nostalgic, creamy, and full of bold flavor. Whether I’m entertaining or just need something fun to add to a snack tray, this one always earns rave reviews. It’s the kind of recipe that feels homemade and hearty with very little effort—exactly the kind of win I like in the kitchen.

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