Italian Hoagie Dip has all of the same delicious flavors as everyone’s favorite sandwich – but served as a dip!
Hoagie…sub…submarine sandwich…grinder…what do you call a deli-style sandwich? No matter what name it goes by, everyone loves an Italian! (Sandwich that is…) 😉
There’s something about the combination of the deli meats and cheeses, cold and crisp veggies, and zesty dressing in a classic Italian sandwich – but today, we’re serving all those same delicious flavors as an Italian Hoagie Dip!
This easy Italian Hoagie Dip is a must-make recipe for your next game day party. You can serve it with sliced sub rolls on the side. Or – if you have family and friends who are eating keto these days – they can just as easily enjoy this delicious dish, eaten in a bowl with a fork.
How do you make an Italian Hoagie Dip?
This recipe is essentially a deconstructed Italian sub with chopped deli ham, salami, sweet capicola, mortadella, and provolone cheese, plus bite-sized pieces of cold, crisp iceberg lettuce, fresh tomato and red onion. All of the chopped veggies are tossed in a creamy dressing of mayonnaise that has been seasoned with dried basil, oregano, garlic powder, and red pepper flakes.
Here in New England (where a ‘hoagie’ is usually called a ‘sub’) Italian subs are always served with an Italian-herbed oil that is squirted on the open sub roll before layering on the meats and cheeses. (Some places even squirt more of the oil on top.)
Taking inspiration from our favorite New England sub shop, we added some of the same herbed oil to our Italian Hoagie Dip today – both squirting over the slices of bread before serving, as well as drizzling it on top of our chopped dip.
This herbed oil adds a wonderful zesty flavor – and this Italian Hoagie Dip just wouldn’t be the same without it! (You can buy herbed oil at most supermarkets, or order it here.)
You may enjoy these other dip recipes:
- Chili Dip
- Zesty Cheesy Ritz Dip
- Creamy Roasted Tomato Bacon Dip
- Spinach Artichoke Dip
- Caramelized Onion Dip
½ cup mayonnaise
1 tablespoon extra-virgin olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
Pinch red pepper flakes
4 cups iceberg lettuce, cut into bite sized pieces
2 cups fresh tomato, cut into bite sized pieces
1 cup red onion, diced
½ cup dill pickle, cut into bite sized pieces
½ cup pepperoncini, cut into bite sized pieces
½ pound sliced Genoa salami, cut into bite sized pieces
½ pound sliced deli ham, cut into bite sized pieces
¼ pound sliced sweet capicola, cut into bite sized pieces
¼ pound sliced mortadella, cut into bite sized pieces
½ pound sliced provolone cheese, cut into bite sized pieces
Italian sub or hoagie rolls cut into slices
1 cup herbed oil, (we used Marconi Italian Dipping Oil, found at our local supermarket). You can also order a similar variety here
Make the dressing by combining mayonnaise, olive oil, basil, oregano, garlic powder and pepper flakes. Set aside.
In a large bowl, combine lettuce, tomato, onion, pickle, pepperoncini, salami, ham, capicola, mortadella and provolone cheese.
Toss with the mayonnaise dressing and pour into a serving bowl.
Lay out the bread slices on a platter and drizzle the herbed oil over the bread slices as well as over the bowl of hoagie dip and serve.
The cold cut varieties used in this recipe are up to you. More of something or less of one or another will not make a difference in the finished dip.
Keywords: Italian Hoagie Dip