Salami Chips & Slow Cooker Marinara Dip

Ingredients

For the Dip:

2 cups chunky marinara sauce

2 tablespoons chopped fresh basil

8 oz. shredded mozzarella or Lisanatti SoySation Parmesan Style Shreds

For the Chips:

24 thin slices of Gluten Free dry Italian salami

Directions

For the Dip:

Pour marinara sauce into 1 ½-quart slow cooker. Cover and cook on Low heat setting about 2 hours or until hot. Stir in cheese and basil. Cover and cook on Low heat setting 20 minutes or until cheese is just starting to melt. Serve warm with salami chips, gluten free crostini or your favorite crackers.

For the Chips:

Heat oven to 350° F. Arrange 12 slices of the salami in a single layer on a rimmed baking sheet. Bake until crisp, 8 to 12 minutes. Repeat fro remaining salami slices.