maandag 25 november 2013

Hoagie Dip (Kopie)



• 1 medium onion
• 1/2 cup pickled mild banana 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 or Sourdough
• 8 hoagie rolls, cut into pieces, for dipping


Chop the onion, 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 stirring until everything is mixed thoroughly 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.

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