Hoagie Dip
Hoagie Dip
There are several versions of Hoagie Dip out there, but the first and by far my favorite came from the Food Network called Mary Alice’s Hoagie Dip, the recipe can be found here. I rarely follow recipes exactly, unless I am baking which I recommend always following the recipe unless you don’t care about the outcome. My experiments with baking have mostly been disastrous. This recipe is great just how it is. Here is the original recipe followed by my modifications:
- 1 medium Onion
- 1/2 jar Pickled Pepperoncini Peppers
- 1/2 bag Shredded Iceberg Lettuce (or 1/2 head iceberg lettuce shredded)
- 2 small Tomatoes halved and seeded
- 1/4 lb Deli-Sliced Genoa Salami (sliced thick) (I use Boars Head products)
- 1/4 lb Deli-Sliced Ham (sliced thick) (I use BH Virginia Ham)
- 1/4 lb Deli-Sliced Prosciutto (sliced thick)
- 1/4 lb Deli-Sliced Roast Turkey (I use BH Ovengold)
- 1/4 lb Deli-Sliced Provolone Cheese
- 1/2 cup Mayonnaise (Not Miracle Whip)
- 1 tbsp Extra-Virgin Olive Oil
- 1 tsp Dried Oregano
- 1 1/2 tsp Dried Basil
- 1/4 tsp Red Pepper Flakes (I use more)
- 8 Hoagie Rolls sliced 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.
Modifications:
The original recipe calls for a round Italian bread carved out for serving purposes, but we are cavemen, we do not do pretty edible bowls, although I have to admit my fondness for edible bowls. So we leave that out.
In addition to the hoagie rolls I also get some cuban sandwich rolls which are fluffier and softer and they hold the dip a bit better. I have also found recently that the new crackers that are half cracker half pretzel are really good with this too.
Instead of chopping things bite size as the recipe calls for, I dice everything, it makes for a better dip and easier to get on to the little sliced up bread. I cheat a little bit and get the lettuce that is already shredded although since romaine is much more nutritious I plan to use romaine in the future.
The last thing I do is I replace the olive oil with Boar’s Head Deli Dressing. You can find this where Boars Head products are sold. Here is a picture so you know what it looks like. This really makes this recipe taste great.
Let me know what you think of this stuff!
I plan to try different versions of this stuff. I have a very good friend who is Jewish and cannot eat ham, so I plan to try some of the turkey salamis out there to see if I can come up with a passable version that he can eat.