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recipe
Italian Hoagie Dip

Italian Hoagie Dip

Yield: 14 servings 1x
Prep: 20 minutesTotal: 20 minutes
Scale:

Ingredients

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


Instructions

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.

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Notes

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.


© Author: A Family Feast
Cuisine: Italian Method: chopped