These low carb 4-ingredient salami ashbourne bombs are the kind of retro party snack that never goes out of style. They feel straight out of an old office potluck spread, and I love that they still fit beautifully into a modern low carb routine without any fuss. Crispy salami cups, warm creamy filling, and bubbly provolone make them irresistibly snackable, and because the ingredient list is so short, they are perfect for busy weeknights, game days, or those moments when you need something dependable that disappears fast.
Serve these warm on a platter with crisp celery, cucumber slices, or a simple side salad if you want to keep things light. They also pair well with marinated olives, roasted peppers, or a bowl of pickles for a snack-board feel. If you are putting them out for a gathering, they fit right in beside wings, deviled eggs, and sparkling water or a dry red wine.
Low Carb 4-Ingredient Salami Ashbourne Bombs
Servings: 6
Ingredients
24 thin salami slices
4 ounces cream cheese, softened
1 cup shredded provolone cheese
2 tablespoons sliced pickled banana peppers, drained and chopped
Directions
1. Preheat the oven to 400°F and lightly grease a mini muffin tin. Press one salami slice into each cup, overlapping with a second slice if needed to create 12 little shells.
2. In a small bowl, mix the softened cream cheese, shredded provolone, and chopped banana peppers until evenly combined.
3. Spoon the filling evenly into the salami cups, pressing it in gently so each one is nicely packed.
4. Bake for 10 to 12 minutes, until the salami edges are crisp and the cheese is melted and bubbly. Let them cool for 3 to 5 minutes before loosening from the pan and serving warm.
Variations & Tips
Milder version: If you want less tang and heat, swap the banana peppers for a small amount of finely chopped roasted red pepper. You still get great color and a softer, sweeter flavor.
Make-ahead tip: Mix the filling up to a day ahead and keep it covered in the fridge. When you are ready to bake, just press the salami into the pan, fill, and pop them in the oven.
Crispy edge tip: Thin salami works best here because it cups nicely and gets crisp around the edges without turning chewy. If your slices are very small, overlap two pieces per cup so the filling stays tucked in.
Serving tip: These are best warm, but they also hold up surprisingly well at room temperature for a party tray. If you need to reheat them, a few minutes in a hot oven will bring the crispness back better than a microwave.