25 thin slices of Genoa salami (~½ lb)or hard salami
2 (8oz) pkgs Neufchatel or cream cheese, softened
3 T fresh minced parsley
3 T fresh minced chives
1½ T dried dill
1 t lemon juice
pinch kosher salt
Stack salami slices and cut in half. Roll each piece into a cone, pressing ends to seal. Combine the cheese, herbs, juice, and salt. Using a large ziploc bag with a corner cut off, fill the salami cornucopias with the cheese-herb mixture.