| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 medium onion
- 2 pickled pepperoncini peppers
- 1/2 head iceberg lettuce
- 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
- 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
- 1 10-to-12-inch round loaf Italian bread
- 8 hoagie rolls, cut into pieces, for dipping
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 524 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 24 g |
| Cholesterol | 64 mg |
| Sodium | 1511 mg |
| Serving Size | 1 of 8 servings |
| Calories | 524 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 24 g |
| Cholesterol | 64 mg |
| Sodium | 1511 mg |
Reviews
I cut the recipe in half ( didn’t do the bread bowl cause I’m watching my carbs) I bring this to work and eat it with ice burg, romaine, and spinach greens.. it’s terific! Would be great as a pasta salad too!
This has been my go to party dip, as a Jersey girl living out of state, it feels like a great way to honor where I’m from! You must make this. I’ve done it as is and also made swaps for spicy pepperoni.
I come back to this recipe again and again. It is a personal favorite and crowd pleaser. It’s all the taste of a hoagie sandwich without having to eat as much. Great for the Big Game day or any fun gathering.
I got this recipe years ago in a foodnetwork magazine my family loves this. It’s a must at all family gatherings
Beyond awesome! Everyone requests this 4 parties, tailgating or snack!
Easy and it’s a crowd pleaser
Always a hit!
Friend of ours add cooked pasta shells and served it as a salad. Delicious.
Super easy Super tasty. I also altered it a bit. I put in sliced green olives. I think next time I will use something other than the prosciutto also. Very good and not your run of the mill dip.
This is a really good and different dip. It is filling and a good addition to the regular spinach or cheese dip table. I followeed the recipe pretty closely excepted substituted pastrami for the high priced proscuitto . I also left out the tomato and lettuce as it was for tailgating and I wanted it to last all day. In place of those I added black olives and roasted red bell peppers. I pulsed all the meats and cheese in the food processor for a rough chop and it was perfect. I also toasted the french bread slices lightly so the soft bread would not get stale as it sat out all day. I got a lot of compliments on this dip and would definitely make it again. For all of the folks that said it was too much mayo I completely disagree. I actually added a little more just before serving to moisten it up a bit. Also is good is pour a little italian dressing in the mix if you want it more moist