Fruit Cake
– 12 slices salami – 4 oz cream cheese – 2 tbsp sour cream – 1 tbsp Dijon mustard – 2 tbsp chopped green onions – 1/2 tsp garlic powder – 1/4 tsp black pepper – 1 tbsp chopped fresh parsley
Preheat your oven to 375°F (190°C). Arrange the salami slices in a muffin tin, pressing them gently into the wells to form little "cups."
Bake the salami cups for 8-10 minutes until they are crispy and slightly browned. Remove them from the oven and set them aside to cool.
In a small bowl, combine cream cheese, sour cream, Dijon mustard, garlic powder, black pepper, and chopped green onions. Mix well until smooth.
Once the salami cups have cooled, carefully spoon the cream cheese mixture into each cup, filling them generously but not overflowing.
Garnish with fresh parsley on top of each cup for an added pop of color and flavor. Feel free to sprinkle extra pepper if desired.
Serve immediately as a low-carb, keto-friendly appetizer, or refrigerate until ready to enjoy. These make for a great party snack!
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