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Hoagie Dip

February 15, 2007, 8:19 pm

Posted by teri in Appetizer
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Hoagie Dip
1/4 pound capicola
1/4 pound hard salami
1/4 pound Bologna
1/4 pound Ham
1/4 pound Sandwich Pepperoni
1/4 pound American Cheese
1/4 pound Provolone Cheese
2 teaspoon oregano
salt, pepper, garlic powder
1 small onion diced
1 small tomato diced
1/4 to 1/2 head shredded lettuce
Mayo (1/2 to 3/4 cup)
1 loaf italian bread or 12 long italian rolls ( remove inside and line with butter )

You can either use bread for dipping without butter or fill it and cut in serving pieces or for sandwiches.

Dice all coldcuts. Add diced veggies. And seasoning. Stir in mayo.

I am sure you can add adjust this to your liking.

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Comments

Posted by Lori
on March 1, 2007, 1:12 pm

Here's my variation - 1.4 lb ea. Salami, Ham, Bologna (I cut it very small) EACH
1/4 lb. American, Provolone (cut very small) EACH
1 cup mayo
Chopped lettuce & Tomato
1 TBS EACH Oregano, Garlic Powder & Onion Powder
Mix well. Great to make the night before!

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Posted by teri
on March 1, 2007, 3:10 pm

Your recipe is what my daughter came home with from where she works from. I kind of combined it with my original. You can add what ever lunch meat you want. It’s like a sandwich chopped up. I have had veggies served on the side already here in philly. This recipe is a very old one. There are a lot of variation out now. Her recipe calls for rolls with butter coated which makes sense for appetizers. My girlfriend still lives in Philly and they actually make this as a sandwich. We just serve this with bread of sorts. Put whatever seasoning you like. It’s all good. I never measure. I usually am heavy handed on my spices. But this is great isn’t it? I can make a sandwich out of it, it is so good!!! It is a great appetizer and a filling one. I am going to use your spice amounts. Thanks for sharing.

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