Hoagie Dip

February 6, 2010 by andrea | Filed under Appetizer, Quick Cooking, Recipes.

This hoagie “dip” is not a dip at all. In fact, I refer to it as a deconstructed hoagie because it’s got all the hoagie makings chopped into small pieces that you spoon on top of bread (like a bruschetta topping). It’s very easy to make and people love it!

This recipe is great for improvising (adding or subtracting ingredients to your liking). For the meat, I usually just use salami and deli turkey; the other deli meats would be great in it, too, but I decided to simply the recipe. Other changes I made include: using less onion than called for (about a 1/4 red onion instead of a whole onion); adding chopped red bell pepper and olives (black or kalamata) for color, texture and flavor; substituting Italian dressing for the olive oil for extra tanginess; and serving with baguette slices instead of hoagie pieces.

The recipe calls for chopping everything into bite-sized pieces but I dice everything smaller than that. If you want to save a few bucks, skip making the bread bowl and served the “dip” in a regular bowl. Be sure to put a serving spoon in the “dip” so that people know to spoon it onto the pieces of bread. Now stand back and watch your friends devour it!

Mary Alice’s Hoagie Dip
-Recipe courtesy Mary Alice Yeskey for Food Network Magazine

8 servings.

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

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!

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One Response to “Hoagie Dip”

  1. Ed Schenk says:

    I like the approach here and especially like the bread Bowl!