Shelly's Recipe

HOAGIE DIP

Category: Dips - Cold

1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 lb deli-sliced Genoa salami
1/4 lb deli-sliced ham
1/4 lb deli-sliced prosciutto
1/4 lb deli-sliced roast turkey
1/4 lb deli-sliced provolone cheese
1/2 cup mayonnaise
1 tbsp extra-virgin olive oil
1 tsp dried oregano
1 1/2 tsp dried basil
1/4 tsp red pepper flakes
1 (10-to-12-inch) round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping

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.