When tomatoes aren't at peak season, substitute about 1 cup halved (or quartered if large) cherry tomatoes, as they tend to be more flavorful year-round. This recipe makes enough dip for two bread bowls; alternatively, refrigerate extra and refill one bread bowl. Watch this video for bread bowl prep tips.
- 1 medium onion, diced
2 pepperoncini peppers, thinly sliced
1/2 head iceberg lettuce, chopped into bite-size pieces
1 large tomato, diced
1/4 pound genoa salami, chopped
1/4 pound ham, chopped
1/4 pound prosciutto, chopped
1/4 pound roast deli turkey, chopped
1/4 pound provolone cheese, chopped
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
3 teaspoons dried basil
1/2 teaspoon red pepper flakes
1 6- to 8-inch round loaf Italian bread
8 hoagie rolls, sliced
- Combine the chopped vegetables, meats, and cheese in a large mixing bowl. Set aside.
- In another bowl, mix together mayonnaise, olive oil, oregano, basil, and red pepper flakes until combined. Pour the dressing over the vegetable and meat mixture, and stir until everything is evenly coated. Refrigerate until ready to serve.
- Carve out the center of the loaf of bread to create a bowl. Cut the scraps into bite-size pieces. Spoon the dip into the center of the bread bowl. Serve with sliced hoagie rolls and leftover bread.
- Dips, Appetizers
- North American
- Serves 6-8
- Total Time
- 24 minutes, 59 seconds