Hoagie Dip. Seriously. When we moved to VA last year, this was all I heard about–how great it was. To be honest, it didn’t really sound so hot to me, so when my close friend announced she was making it for Super Bowl, I inwardly rolled my eyes (sorry Rach!) and went back to scrolling Pinterest trying to identify what my contribution to the party would be.
My husband says I can never admit when I’m wrong, but he’s wrong… cause, yeah: I WAS FREAKING WRONG. This stuff is amazing. Think of that last amazing bite of a hoagie roll dripping with sauce, laden with toppings. One word: divine.
Finely chopped lunch meat and cheese, all the toppings of a hoagie and a sauce made of mayo, mustard, oil & vinegar and some spices… It’s truly more along the lines of a bruschetta topping rather than an actual dip, but I digress…
Hoagie Dip
- 1/4 lb diced Ham
- 1/4 lb diced Turkey
- 1/4 lb diced Salami or Pepperoni
- 1/4 lbs diced Provolone or White American Cheese
- 3-4 c finely chopped Lettuce
- 1/2-1 c diced Tomatoes (seeded)
- 1/2 c diced Onion
- 3-4 T finely diced Banana Peppers (optional, easy to leave out for kids)
- 1 loaf thinly sliced French Bread
Sauce:
- Combine 1/2 c Mayo and 3 T (or more Yellow Mustard (the consistency should be as you’d like it on a hoagie, so take some liberties here…))
- Then mix in:
- 1 T Olive Oil
- 1 T Red Wine Vinegar
- 3/4 T Basil
- 3/4 T Oregano
Combine the diced meats and cheese with onion, tomatoes and banana peppers. Pour the sauce over the mixture. Combine. Refrigerate until ready to serve.
At the last minute, add in the finely chopped lettuce.
Serve on top of thinly sliced French Bread…
Oh, and even though I’ve made some adaptations to the recipe over the past year, I have to give mad props to Rachel Kuc (the best colorist in central PA!) for the recipe inspiration!
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