Mary Alice's Hoagie Dip

Trying out this recipe for a Labor Day gathering today.  I couldn't resist taste testing the early results and at this point, the only change I would make is to decrease the basil by 1/2 teaspoon and increase the amount of pepperoncini peppers to taste.  Enjoy!

 

Mary Alice's Hoagie Dip
Courtesy of Mary Alice Yeskey of Food Network Magazine

Ingredients

• 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



{Red onion, tomato, lettuce, pepperoncini peppers. Reserve extra for topping}

 

{olive oil, basil, oregano, crushed red pepper, and mayo (I used light b/c it tastes the same!}

{Mixed with the ham, turkey, salami, and provolone cheese. Reserve extra meats and cheese for toppings}

{The hollowed out bread bowl that the dip is added to before serving}

{Voila! Mine will not likely look as lovely as this food network version  when it's put together, but you get the idea}
 

 

Directions

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.