Italian Hoagie Dip
This recipe takes game day eats to the next level! All the classic flavours of a hearty cold-cut-and-cheese-filled hoagie are transformed into a chunky, crave-worthy dip. While it’s great served simply with corn chips on the side for scooping, we’ve opted to serve it in a baguette bread bowl, making portioning and serving a snap. If you can’t find fresh tomatoes, consider using drained and chopped canned tomatoes. They work well here as they are picked and packed at peak ripeness and flavour. Enjoy this dip with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA. Ingredients
Serves 10
2 medium tomatoes, finely diced (about 1 cup/250 ml total)
¼ lb (110 g) hot soppressata, chopped into bite-sized pieces
¼ lb (110 g) thick-sliced ham, chopped into bite-sized pieces
¼ lb (110 g) sliced deli turkey, chopped into bite-sized pieces
¼ lb (110 g) uncured Genoa salami, finely chopped
¼ lb (110 g) provolone, finely chopped
½ cup (125 ml) sliced jarred banana pepper rings, plus 1 tbsp (15 ml) brine
¼ cup (60 ml) finely chopped red onions
½ tsp (2.5 ml) dried basil
½ tsp (2.5 ml) dried oregano
¼ tsp (1 ml) red pepper chili flakes (optional)
½ cup (125 ml) mayonnaise
2 baguettes
2 cups (500 ml) packed thinly sliced romaine lettuce
Instructions
- In a large bowl, toss tomatoes, soppressata, ham, turkey, salami, provolone, banana pepper rings, onions, basil, oregano and chili flakes (if desired) until combined. Add mayonnaise and banana pepper brine and stir until well incorporated.
- Cut baguettes in half lengthwise and remove most of interior bread to create 4 long bread boats. Reserve removed bread for another use.
- Just before serving, fold lettuce into meat mixture. Divide dip evenly among bread boats. Transfer boats to a cutting board to allow diners to chop off their own slices, or chop each filled baguette boat into 3-in (7.5 cm) lengths and place on a serving platter.