Mary Alice's Hoagie Dip in a Bread Bowl (Food Network)

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

• Ready In: 25 mins
• Serves: 8-10

Ingredients

• 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

1. Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
2. 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.
3. Refrigerate until ready to serve.
4. 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.
5. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!