Mary Alice's Hoagie Dip in a Bread Bowl (Food Network)
This recipe for Hoagie dip is the best one out there. The combination of these meats and cheeses with the spices makes it hands down a winner. I served it to guests and family and it was gone. Perfect for tailgates, Football parties, gatherings or anyday on a sandwich. You will think you are on the east coast of the US in a deli. I got it out of Food Network magazine October 2009 edition. Enjoy, I know we did! ChefDLH
Ingredients
8 serv.- medium onion↗1
- pickled pepperoncini peppers↗2
- head iceberg lettuce↗1⁄2
- large tomatoes, halved and seeded↗1
- lb deli-sliced genoa salami↗1⁄4
- lb deli-sliced ham1⁄4
- lb deli-sliced prosciutto↗1⁄4
- lb deli-sliced roast turkey↗1⁄4
- lb deli-sliced provolone cheese↗1⁄4
- cup mayonnaise↗1⁄2 cup
- tablespoon extra virgin olive oil↗1 tablespoon
- teaspoon dried oregano↗1 teaspoon
- teaspoons dried basil↗1 1⁄2 teaspoons
- teaspoon red pepper flakes↗1⁄4 teaspoon
- round loaf Italian bread (bread bowl 10-12 inch)↗1
- hoagie rolls, cut into pieces, for dipping (or baguette)↗8
Step-by-step instructions
- 1
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
- 2
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.
- 3
Refrigerate until ready to serve.
- 4
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.
- 5
Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!
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