Snacks · American
Hoagie Dip
Everything you love in an Italian hoagie, chopped small and piled into a bread bowl.
- Hands-on
- 25 min
- Total
- 25 min
- Makes
- 8 servings
- Serves
- 8
25 minutes total. No cooking. Chill it until serving if you make it ahead.
- easy
- no-cook
- party-food
- dip
- game-day
- make-ahead
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? Doubles easily in a bigger bowl. A double batch needs a second bread bowl or a serving dish, since one 25-30 cm (10-12 in) loaf holds one batch. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: cutting board and sharp knife · large mixing bowl · spoon for stirring · plastic wrap or a lid · serrated bread knife
Contains: milk · egg · wheat
Method
Chop the vegetables
Rinse the lettuce and tomato. Chop the 1 onion, the 2 pepperoncini, the 1/2 head of iceberg lettuce and the 1 seeded tomato into bite-size pieces. If you are making the dip ahead, keep the lettuce in a separate container for now.
Dice the meats and cheese
Stack and dice the 113 g (1/4 lb) each of salami, ham, prosciutto, roast turkey and provolone into small, even pieces.
Otto tried this firstOtto chops the meat into big ribbons and the dip slides off every piece of bread. Small dice is what makes it scoopable.Mix
Put the vegetables, meats and cheese in a large bowl. Add 113 g (1/2 cup) mayonnaise, 15 ml (1 tbsp) olive oil, 1 tsp dried oregano, 1 1/2 tsp dried basil and 1/4 tsp red pepper flakes. Stir until everything is evenly coated.
Chill
Cover the bowl and keep it in the fridge until serving time. If you held the lettuce back, fold it in right before serving so it stays crisp.
Make the bread bowl and serve
Cut a lid off the 25-30 cm (10-12 in) round loaf and hollow out the middle, leaving the bottom whole. Cut the bread you removed into bite-size pieces. Spoon the dip into the bread bowl and serve it with those pieces and the 8 hoagie rolls, cut up, for scooping.
Swaps
- Instead of iceberg lettuce: finely chopped romaine (about 2 cups)
- Instead of pepperoncini: sliced banana peppers About 1/2 cup.
- Instead of one of the deli meats: hot soppressata, chopped A mix of soppressata, prosciutto and salami works well.
- Instead of bread bowl: crostini
Make ahead, store & reheat
- Make ahead
- Mix everything except the lettuce, cover and refrigerate. Fold the lettuce in just before serving. Hollow out the bread bowl right before serving.
- Storage
- Keep it covered in the fridge. Deli meats only keep 3 to 5 days after the package is opened or the meat is sliced at the counter, so count from when you opened the meat, not from when you made the dip. The lettuce softens on day two. On the table, don't leave it out more than 2 hours (1 hour above 32°C / 90°F).
If something goes wrong
- Soggy, wilted lettuce Why: The lettuce sat in the dressing too long.
Keep the lettuce separate and fold it in just before serving.
Good to know
- Seed the tomato before chopping it.
- Add 1 tbsp red wine vinegar for extra tang.
Safety
- This dip uses cold deli meat. People at higher risk of Listeria (pregnant people, adults 65 and older, and people with weakened immune systems) are advised not to eat deli meat unless it is heated to 74°C (165°F) or steaming hot just before serving. Serve them something else, because this dip is eaten cold.
- Keep it cold: in the fridge until serving, and no more than 2 hours on the table (1 hour above 32°C / 90°F).
- Knife safety: an adult should hollow out the bread bowl, because serrated knives slip easily on a crusty loaf. Kids can stir the dip.
- Wash lettuce and tomato under running water before cutting.
- Mayonnaise contains egg, and deli meats and breads can contain other allergens. Check the labels.