Recipe by ChefDLH
This recipe for Hoagie dip is the best one out there. The combination of these meats and cheeses with the spices makes it hands down a winner. I served it to guests and family and it was gone. Perfect for tailgates, Football parties, gatherings or anyday on a sandwich. You will think you are on the east coast of the US in a deli. I got it out of Food Network magazine October 2009 edition. Enjoy, I know we did! ChefDLH
Top Review by ThePieHole
Delicious and a big hit at a Steeler party! I did change some things but nothing that would take away from the original recipe turning out just fine if you should choose to do so. Should have budgeted some extra time for dicing since I made this a little more "finely" than the recipe suggests so it could be eaten on bread as a chunky bruchetta topping. Got the meats (added salami) and cheeses (added cheddar-american) from the deli in chunks so I could chop it in small cubes instead of slices. Used chopped up grape tomatoes to keep it small. IMPORTANT: added about 2 T. of red wine vinegar (would use about 1T. for the recipe as written) and I increased the mayo just by about 1/3 to hold it together better since I had added that vinegar. Put shredded lettuce in just before serving. It tasted just like a hoagie, of course! The Steelers won the game so now it is obviously "lucky hoagie dip!"
- 1 medium onion
- 2 pickled pepperoncini peppers
- 1⁄2 head iceberg lettuce
- 1 large tomatoes, halved and seeded
- 1⁄4 lb deli-sliced genoa salami
- 1⁄4 lb deli-sliced ham
- 1⁄4 lb deli-sliced prosciutto
- 1⁄4 lb deli-sliced roast turkey
- 1⁄4 lb deli-sliced provolone cheese
- 1⁄2 cup mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 1⁄2 teaspoons dried basil
- 1⁄4 teaspoon red pepper flakes
- 1 round loaf Italian bread (bread bowl 10-12 inch)
- 8 hoagie rolls, cut into pieces, for dipping (or baguette)
Directions See How It's Made
- Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
- Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty.
- Refrigerate until ready to serve.
- Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces.
- Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!