Oh man is this stuff good. All the deliciousness of a fresh, amazing hoagie from a specialty shop – in “dip” form. It isn’t really so much a “dip” as a spread, though!
Serve with small rounds of french bread, or, you could also slice small dinner rolls and let folks stuff this yummy concoction into them and eat them as sliders.
I didn’t purchase fancy meats for this, and it was delicious. If you are serving a large crowd, however, I would double it.
Anyone can put this together – zero cooking, just a lot of chopping! It took me about 25 minutes, from start to finish
Mary Alice’s Hoagie Dip
- 1 medium onion (I used a red onion and would recommend something red, or, sweet. I also think next time I’ll cut this down to 1/2 as it seemed overpowering to me)
- 2 pickled pepperoncini peppers (I increased to 4)
- 1/2 head iceberg lettuce (I used romaine)
- 1 large tomato, halved and seeded
- 1/4 pound deli-sliced genoa salami
- 1/4 pound deli-sliced ham
- 1/4 pound deli-sliced prosciutto (I substituted roast beef, you could also just add more ham, salami, etc)
- 1/4 pound deli-sliced roast turkey
- 1/4 pound 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
- 8 hoagie rolls, cut into pieces, for dipping (or 2 french bread ‘sticks’ cut into rounds)
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.
Serve with bread slices or small rolls to stuff the goodness into.